Classic Sandwich bread
120
- Prep Time30 mins
- Total Time1 hr 30 mins
- Makes2 Loaves
Angus Fergusson
Nothing gets your mouth watering like the smell of just baked bread. The original comfort food is easy to make - and unforgettably good!
Ingredients
8-g pkg active dry yeast, about 2 1/2 tsp
3 tbsp granulated sugar, or honey
3 cups warm milk, 105 to 115F
7 1/2 cups all-purpose flour, plus more for kneading
4 1/2 tsp salt
1/3 cup unsalted butter, melted and cooled
Instructions
Stir yeast with sugar and warm milk in the bowl of an electric stand mixer. Set aside for 10 min or until slightly frothy. Combine flour with salt in a medium bowl.
Stir yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with dough hook. Add butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min (stand mixer may move around the counter). Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.
Spray 2 9 × 5-in. loaf pans with oil. Remove towel and lightly sprinkle top of dough with flour. Transfer dough to a floured counter. Punch and knead dough for 1 min, then divide in half. Dust each with a little more flour. Fold edges into the centre and shape into a log. Place seamside down in prepared pans. Cover pans with a damp towel and let rise at room temperature until doubled in size, 50 to 60 min. (When it is ready, dough will not readily spring back when poked with a finger.)
Preheat oven to 375F. Bake in centre of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 min.
Nutrition (per serving)
Calories 232, Protein 7g, Carbohydrates 41g, Fat 5g, Fibre 2g, Sodium 533mg.
Cinnamon-raisin swirl bread Stir 1/2 cup granulated sugar with 4 tsp cinnamon in a small bowl. Set aside. Soak 2 cups raisins in hot tap water in a medium bowl. Let stand for 10 min, then drain well.
Prepare dough as for Classic Sandwich Bread, but add raisins along with butter before kneading on medium-low for 1 min. After the first rise, punch and knead the dough for 1 min, then let rest for 5 min.
Divide dough in half. Dust each portion with a little more flour. Roll each portion into a 12 × 9-in. rectangle. Beat 1 egg and brush all over surface of both rectangles. Sprinkle evenly with cinnamon sugar.
Roll up each rectangle into a log, starting at the shorter end. Place logs seam-side down in 2 greased 9 × 5-in. loaf pans.
Bake at 375F until golden brown, about 50 min.
Prep Tip: This dough is stickier than the plain version. Use a little extra flour when rolling it out.