Whew! I’m back! Moving sucks, people. There is no real way around it. We still aren’t fully unpacked but we have the basics set up and I’m *nearly* back to my normal kitchen routines.
Now that the kids are back in school, it is hardcore sandwich time! My son takes a PB&J every single day to school and you just know that means I have to bake him bread! Today’s offering was the Our Favorite Sandwich Bread from King Arthur Flour. It is a nice basic dough with some milk and butter in it for some richness.
The dough came together beautifully and I only needed to add a little extra flour during kneading to cut down on stickiness.
I will admit here that I got carried away unpacking in another room and really let it rise too long on the second rise. Oops.
I don’t know if this over-rising or my lingering unfamiliarity with a new oven was to blame but this loaf came out kind of blonde and soggy on the bottom (though it did firm up as it cooled and hardened up) and a little over browned on top. Even though it wasn’t the most beautiful loaf, it was really delicious! It was soft but not overly so–we aren’t talking bunny bread or anything here. The flavor was much richer than the previous sandwich bread I had tried–the non swirled version of Cinnamon Swirl Bread which was a dough with much less dairy and fat in it than this new recipe. Overall, I liked it…but the baking trouble means I need to give it one more go before I decide if it is a keeper.
King Arthur Flour’s Favorite Sandwich Bread
1 cup (8 ounces) milk
2 tablespoons (1/4 stick, 1 ounce) butter or margarine
2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast
2 tablespoons (7/8 ounce) sugar
1 1/4 teaspoons salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
Heat the milk to simmer on the stove or, like me, in the microwave. Add the butter and, once it cools, the yeast. Let that start bubbling while you measure out the dry ingredients. Combine them all and knead for 8 minutes or until the dough is nice and smooth.
Transfer to an oiled bowl and allow to rise for about an hour. Mine nearly doubled in size but not quite. Then, shape it into a loaf and plop it in your 9×4 loaf pan. Allow it to rise for another hour (I forgot mine for two full hours here) until it is an inch above the rim of the pan. Bake 30-35 minutes at 350 or until golden brown.