Breads, Yeast Breads

Classic Sandwich Bread

During this quarantine, I am baking some form of bread every other day. It keeps me busy, happy and we are well stuffed with carbs. This is #16 and the last of kingarthurflour.com‘s Best Basic Recipes Collection. I have baked this bread twice now and it is wonderful, great texture and flavor. Is there anything better than a big fat end piece off a loaf of homemade bread right out of the oven? I’ll answer that, no! It is the best! My favorite lunch is homemade bread and peanut butter sandwich, yes just peanut butter, my daughters think I’m a little crazy.

Classic Sandwich Bread 1 Classic Sandwich Bread 5

Classic Sandwich Bread 2 Classic Sandwich Bread 3 Classic Sandwich Bread 4

3 cups flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)*
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 Tbl melted butter or 1/4 cup oil
2 Tbl sugar
1¼ tsp salt
1 pkt (2¼ tsp) yeast

*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.

∇ This recipe makes 1 loaf, it is easy to double the batch to make 2 loaves!

To make the dough: 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 or food processor, or in a bread machine set to the dough or manual cycle.

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, depending on the warmth of your kitchen. If you’re using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it’s doubled in bulk, perhaps an additional 30 minutes or so.

Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8″ log. 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.

Bake the bread for 30 to 35 minutes, until it’s light golden brown. 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).

Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

More Luscious Bread! 

One Hour Bread 1 Whole Wheat Oatmeal Honey Bread Braided Sweet Bread

English Muffin Bread  No Knead Crusty Bread Honey Wheat Bread

Breads, Breakfast, Yeast Breads

Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

One Year Ago: Sour Cream Raisin Squares Sour Cream Raisin Squares

Two Years Ago: Lion House Rolls Lion House Rolls

Three Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Salami & Roasted Red Pepper Stromboli

I posted a recipe for Whole Wheat Refrigerator Rolls and I used some of the dough for rolls to go with chili last night.  Now, the next day, I am using the dough for Stromboli, how convenient this dough is!  I took the dough out of the fridge, punched it down, and cut off 2 pieces each about the size of my fist.  Put the rest of the dough back in the fridge for something tomorrow.  Now, assemble the Stromboli, let it rise for about an hour and bake.

                       

Pizza dough or bread dough, in 2 pieces (white or wheat)
20 slices of salami (I use light, 55% less fat, 40% less calories)
2/3 cup sliced or chopped roasted red peppers (in a jar, marinated)
2-3 cups Italian blend shredded cheese
1 egg, beaten (optional)
Jar or homemade Marinara for dipping

Roll out dough to 6″x12″.  Layer ingredients, dividing evenly between the 2 stromboli:  sprinkle cheese over dough, 10 slices of salami, roasted red pepper, and more cheese.  Roll up, pinch to secure seam and ends, lay in bread tray or on sprayed sheet. Repeat with second piece of dough.  Cover and let rise 30 minutes to 1 hour.  Make three diagonal cuts per stromboli for steam vents.  Brush with egg wash if desired.  Bake in preheated 400° oven for 30-35 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Yeast Breads

French Bread

You gotta love homemade french bread right from the oven.  Chewy crust and tender inside, so good for dinner.  It’s not hard to make, just the wait time to rise.  Start at 3:30 and it is ready by 6:00 with lots of time to do other things while it rises.

                       

1¼ cups warm water (110°)
1½ tsp dry yeast
2 tsp sugar
3½ cups bread flour
1 tsp salt

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add flour and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down, divided in half.  Roll out each half to 6″x12″ then roll up, pinch seam and ends.  Put on cornmeal covered silpat, baking sheet, or Demarle Silform Bread Tray on perforated sheet.  Cover and let rise about 30 minutes.  Make 3 slice marks across both loaves with bread knife.  Brush with beaten egg or heavy cream.  Bake in preheated 375° oven for 20-25 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.