As you might have noticed, I love baking bread. Since I started baking it in January of 2012, I don’t think we’ve bought any bread – I won’t allow it! Homemade bread is just so much better! And we usually have a lot leftover from the loaves I bake, so I just slice it up and pop it in the freezer. You can put a frozen slice in your toaster and you have delicious toast ready in a few minutes!
The other day we were out of bread and TheBetterHalf wanted to cave and buy a loaf of bread from the store. Clearly I was not having any of that! I decided to make a loaf of classic white sandwich bread. While I love this recipe, I didn’t have any buttermilk on hand so I decided to try a new recipe. This one was great! The bread turned out light and fluffy, but still sturdy enough for a sandwich. The tablespoon of honey gives it just a hint of sweetness, which I love in a sandwich bread. Sure buying a loaf of bread at the store would have been a lot easier, but baking your own is so much more fun! And more delicious.
White Sandwich Bread
Recipe from King Arthur Flour
1 ⅓ to 1 ½ cups (303 to 340g) lukewarm water (use less in the summer or humid weather, more in winter or drier weather)
1 heaping tablespoon (32 g) honey
2 ¼ teaspoons instant yeast
1 ¾ teaspoons salt
2 (28 g) tablespoons soft butter
4 cups (482 g) Unbleached All-Purpose Flour
½ cup nonfat dry milk granules
In the bowl of a stand mixer fitted with the dough hook, mix together the water, honey, and instant yeast. Let it sit for a few minutes. Then add the salt, butter, flour and milk granules. Knead it together on medium speed to make a smooth dough, about 7 – 9 minutes. It should be smooth and feel elastic when you touch it.
Place the dough in a lightly greased bowl and cover it with plastic wrap sprayed with nonstick cooking spray. Let it rise for 60 – 90 minutes in a warm place. It might not double in size, but should be very puffy.
Gently deflate the dough and shape it into a 9-inch loaf. Place it in a greased 9”x5” loaf pan. Cover the pan with plastic wrap sprayed with cooking spray and let the dough rise for 60 to 90 minutes, until it is about 1” over the edge of the pan.
Toward the end of the rise, preheat the oven to 350°F. Bake the bread for 30 – 40 minutes, until it is golden brown and registers about 195°F. If the bread is browning too quickly, tent it with aluminum foil. Turn the bread out onto a rack to cool completely before slicing