|A good basic white yeast bread perfect for sandwiches.|
Basic White Sandwich BreadLast night - despite the fact that it would take at minimum 3 hours, at 9:00 p.m. - I decided that I just had to have some homemade bread! If there is anything I am foodie-wise it's a carb gal for sure, and bread is one of my biggest loves. Hand me some sweet cream butter and I can literally go through a hot loaf of fresh, yeast bread in record time.
I ran across this bread at the King Arthur website and wanted to give it a try. I must say I absolutely loved it! It's a definite keeper. As soon as I pick up some more instant potato flakes, I will be making this again.
Here's how to make it.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Adapted from a King Arthur Flour recipe
Recipe: Basic White Sandwich Bread©From the Kitchen of Deep South Dish
Prep/Inactive time: 2 hrs|Cook time: 40 min | Yield: 1 loaf
- 2-1/2 teaspoons of yeast
- 1 cup of warm water (100 to 110 degrees)
- 3 cups of bread flour
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- 3 tablespoons of granulated sugar
- 6 tablespoons unsalted butter, melted
- 1-1/4 teaspoons of salt
Proof yeast in 1/4 cup of the warm water for 5 minutes or until puffy. Combine flour, dry milk, potato flakes, and sugar together in mixer bowl; turn mixer on number 2 setting and add the yeast mix, remaining water, butter and salt. Mix for 7 minutes.
Flatten dough down into bowl, spray top of dough and side surfaces of bowl lightly with nonstick cooking spray, cover mixer with a thick towel and let rise 1 to 2 hours, or until doubled.
Deflate and shape into a flat 8” wide rectangle, fold in sides about 1/2 inch and roll up into a log, pressing together as you roll. Spray an 8 x 4 inch loaf pan with non-stick cooking spray and place dough into it seam side down. Spray a piece of plastic wrap with cooking spray and place loosely over the loaf pan.
Allow the bread to rise in a draft free spot for about an hour or until it has a 1-1/4 inch crest over the rim of the pan. Preheat oven to 350 degrees F. Bake for 15 minutes, then place a loose tent of aluminum foil over the top and continue baking for another 20 to 25 minutes or until golden brown. Internal temperature should measure at 190 degrees F on a quick read thermometer.
Remove from oven, loosen all around the edges and turn bread out to a rack to cool completely. If desired, brush top of bread with butter for a soft crust. Allow to cool completely before slicing and once cool, wrap tightly in plastic wrap or place into a Ziploc bag to keep fresh.
Cook's Notes: I use White Lily flour. This is just one method of shaping a bread loaf. You can also simply shape it into a loaf without flattening and rolling the dough.
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Posted by Mary on September 11, 2012Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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