Verdict: This is about the only way you can get a good loaf of sandwich bread these days. The recipe is pretty fool proof. I have made it a number of times and it has worked every time.
Yeast makes all of the good stuff happen. I like yeast.
Nothing like a little well kneaded dough.
Good old fashion American is under-appreciated… and for a good reason. It is very hard to find a good loaf. This is because most of the newly popular bread/bakery shops skip traditional sandwich loafs. Instead of rectangular loaves they usaully go for rounder, crustier country styles loaves. I can’t blame them for this though, country loaves seem more special, and worth spending more for. However this is only because most people have only had sandwich bread from the supermarket… and people are missing out.
As I have been trying to get across, one of the reasons people don’t respect the “simple” American sandwich loaf is that haven’t had a chance to try a good one. The biggest difference is in the texture. You get a real crust, and a soft interior that still has a little body to it. It also has a lot more bready flavor than you would expect. This bread will turn any sandwich into a Super Sandwich.
Yum.
Notes:
- In The New Best Recipes there are number of different version of this recipe, for food processors, stand mixers and hand mixing. I have only tried the version for food processors.
- I have made this recipe with Bread flour and it came out great too so I wouldn’t sweat it too much
- I have also used regular yeast instead of rapid rise and had no problem. It might take a little for the bread to rise, just look for the dough to double.
From: The New Best Recipe
American Loaf Bread made in the food processor was slightly better made with all-purpose flour, but regardless of the flour you use, add an extra two tablespoons of water to the dry ingredients. The food processor blade kneads the softer dough more effectively. During the hand-kneading phase, you may need to add a little flour to make a workable dough. To ensure a tender bread, however, add as little as possible.
Makes one 9-inch loaf
- 3 1/2 cups unbleached all-purpose flour , plus extra for work surface
- 2 teaspoons table salt
- 1 cup milk , warm (110 degrees)
- 1/3 cup water plus 2 tablespoons, warm (110 degrees)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 package rapid-rise yeast (also called instant)
- Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
- Mix flour and salt in bowl of food processor fitted with the steel blade. Add liquid ingredients; process until rough ball forms. Let dough rest 2 minutes. Process 35 seconds. Turn dough onto lightly floured work surface; knead knead by hand until dough is smooth and satiny, 4 to 5 minutes.
- Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
- Form dough into loaf by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam side up and pinch it closed. Place dough in the pan and press it gently so it touches all four sides of the pan. Finally, place dough in greased 9-by-5-by-3-inch loaf pan.
- Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil.
- Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
Hi. I made the bread today and came out wonderfully. Question I have is in the picture…you show yeast being proofed in the warm milk. In the instructions you don’t mention this step. I know that other recipes call for yeast to be proofed. Can you clarify whether we need to proof the yeast please?
Thanks
Vasu
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