Monday, May 23, 2016
Easy Sandwich Bread
From America's Test Kitchen, Season 15
- Makes one 8 1/2 by 4 1/2 inch loaf -
2 cups bread flour
6 tablespoons whole wheat flour (I used white whole wheat)
2 1/4 teaspoons (one 1/4 ounce packet) instant yeast
2 tablespoons melted butter, plus more for brushing the baked bread
1 teaspoon honey
1 1/4 cups water, at 120 degrees
3/4 teaspoon table salt
Egg wash (egg beaten with touch of water and small pinch of fine salt)
In the bowl of a stand mixer fitted with the paddle attachment, whisk the flours and yeast together. Add melted butter, honey, and water to the bowl. Beat on low for 1 minute to combine. Raise speed to medium and beat for 4 minutes, scraping halfway through with a greased spatula (the dough will be relatively wet and sticky).
Thoroughly scrape down the sides of the bowl, cover with plastic wrap, and let rise at room temperature for 20 minutes.
Dissolve salt with 2 tablespoons water. Add salt water to dough. Place bowl back on to the stand mixer and mix on low for 40 seconds. Mix on medium-speed for another minute.
Again using a greased spatula, scrape the dough into a greased 8 1/2 by 4 1/2 inch loaf pan. Nudge the dough to the edges of the pan using the spatula. Cover pan with plastic wrap and let sit for 10-15 minutes at room temperature. Remove plastic wrap and allow bread to rise another 5-10 minute (this way, the surface of the bread won't touch the plastic wrap). Preheat oven to 375 degrees.
Brush the top of the bread with egg wash. Bake for 40-45 minutes, until bread has domed and reaches an internal temperature of 208-210 degrees.
Carefully remove bread from the loaf pan. Brush the top and sides of the bread with 1/2 to 1 tablespoon of melted butter (for flavor as well as to soften the crust of the bread). Let bread cool completely before slicing.
Bread is best the day it's baked but can be wrapped and stored at room temperature for up to 3 days. Freeze for up to 1 month.