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, Brownies & Bars, Cookies, Cupcakes, Dessert, Main Dish, Muffins, Yeast Breads

Happy St. Patrick’s Day

Saint Patrick’s Day is an official Christian Feast Day to commemorate the arrival of Christianity in Ireland as well as the heritage and culture of the Irish. It is celebrated all over the world each year on March 17th. So let’s celebrate, I’m always up for a feast! Here are some ideas…

Reuben Sandwich Ring

Reuben Sandwich Ring

Rye Bread

Rye Bread

Ham & Cheese Rye Muffins

Ham & Cheese Rye Muffins

Chocolate Mint Marshmallow Brownies

Chocolate Mint Marshmallow Brownies

Double Frosted Mint Chocolate Cookies

Double Frosted Mint Chocolate Cookies

Frosted Chocolate Mint Blondies

Frosted Chocolate Mint Blondies

Double Frosted Dark Chocolate Mint Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

One Year Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Two Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

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.

Breads, Yeast Breads

Homemade Schlotzsky’s Bread

Our family loves Schlotzsky’s Deli, but the one near us closed.  So, I went online years ago to find a copy-cat recipe of their bread, and have been making it for about 10 years.  It has been a favorite dinner of my kids when I make Schlotzsky’s bread and have lots of sandwich fixings.

                       

1/2 cup warm water (about 110°)
1 Tbl sugar
1 pkg (2¼ tsp) yeast
1/2 Tbl warm water
1/4 tsp baking soda
3/4 cup warm milk
1/2 tsp salt
2½ cups flour

In small bowl, sprinkle yeast over the 1/2 cup warm water and sprinkle sugar over yeast, set aside.  Dissolve baking soda in the 1/2 Tbl warm water in medium bowl.  Add warm milk, salt and 1 cup of the flour, beat until smooth. Beat in yeast mixture and remaining flour (batter will be a thick, sticky batter, not as thick as normal bread dough).

I divide dough evenly (about heaping 1/4 cup) into Demarle Round Tray (6), cover and let rise for 1 hour.  If you don’t have the Demarle tray, spray two pie pans with cooking spray and dust with cornmeal and divide batter evenly (after baking cut each into quarters for individual portions).

Preheat oven to 375° and bake for 20 minutes until golden.  Cool (you may not be able to wait).  Slice and fill with your favorite sandwich fixings.

I double the recipe and divide evenly into 2 Round Trays on a Large Perforated Sheet to make 12 at once.

Demarle at Home is famous for the very first introduction of flexible bakeware (maker of the Silpat).  It is the only flexible bakeware in the industry designed with the perfect combination of woven glass and food grade silicone, an absolute must for unmolding and browning.  I have been using their products for six years, it is my favorite bakeware.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.