Sunday, May 12, 2013

373. White Sandwich Loaf Bread

To add to my bread-making repertoire, which already consists of the fabulous Artisan Crusty Bread, Turkish Simit , and Simple Honey Wheat Loaf (among others), I have decided to make a plain white loaf.

This loaf may be sliced and used just like you would a store-bought  loaf of bread.
Sandwiches of all sorts (why not slice the bread longitudinally and make an extra-long sandwich?), tartines, and French toast are just a few options.
Adapted from Roxana.


1/2 cup lukewarm water
2 tsp yeast
1 tsp sugar
3 cups (360 grams)flour
1 egg
1 tsp salt
1 1/2 Tbsp sugar
1/4 cup (56 grams) melted butter
1/4 cup milk


In a bowl add the water, yeast and teaspoon of sugar.
Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.

In a mixing bowl sift the 3 cups of flour and make a well in the middle.
Pour the yeast mixture, add the egg, sugar, salt and melted butter.
With the dough hook on start mixing adding the milk until the dough forms a soft and elastic ball.
Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, punch it down and shape it into a log.
Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
In the meantime, heat the oven to 375F.
Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
Leave to cool slightly in the pan before removing it and completely before slicing it.

 صحة و عافية

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