Sandwich Bread
Adapted from kingarthurflour.com
Sandwich Bread
Adapted from kingarthurflour.com
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 3 hours
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 3 hours
Ingredients
  • 1 1/2cups flourall-purpose
  • 1 1/2cups flourwhole wheat
  • 1/2cup milkyour choice
  • 1/2 cup waterwarm, mixed with milk to make liquid lukewarm
  • 4Tbs buttermelted, can use vegetable oil
  • 1 1/4tsp salt
  • 2tsp active yeast
Instructions
  1. In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer. If using a bread machine, combine ingredients in the order in your machines instructions and set to the dough or manual cycle.
  2. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's almost doubled in size, about an additional 30 minutes or so.
  3. Transfer the dough to a lightly oiled work surface. Shape the dough into an 8" log.
  4. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
  5. Bake the bread for 30 minutes, until it's light golden brown, turning halfway through to even out the crust. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
  6. Remove the bread from the oven, and cool it on a rack before slicing. Storing the bread in a plastic bag at room temperature should allow it to keep for several days.