Tuesday, December 6, 2011

King Arthur Classic Sandwich Bread

I think I've said this before, but I love baking bread. It's so relaxing, and the house smells so wonderful...and of course there's nothing like that first slice off a fresh loaf slathered with creamy butter. Mmmm.

I have my favorite bread recipes, but it's so much fun trying new recipes, it's hard for me to choose which to make!

But today I chose a recipe from King Arthur's website, a classic sandwich loaf.

The bread was awesome for sandwiches, it sliced perfectly.

The recipe made one loaf, which didn't last long....it's not only good for sandwiches, but its also great toasted for breakfast!

Classic Sandwich Bread

3 c. King Arthur flour
1/2 c. milk
1/2 to 2/3 c. hot water, enough to make a smooth soft dough{I used 1/2 c. hot water}
4 T. melted butter
2 T. sugar
1 1/4 tsp. salt
1 packet active dry yeast dissolved in 1 T. warm water

{Mix the cold milk with the hot water to make a lukewarm liquid.}

 Mix all the ingredients together and stir until the dough starts to leave the bowl. Knead for 6-8 minutes until it becomes smooth and elastic. Transfer to a lightly greased bowl. Cover and rise until puffy, although not necessarily double in bulk, about 1-2 hours.

Shape into an 8" log and place in a greased loaf pan. Cover with lightly greased plastic wrap. Let rise until dough is about 1 inch above the pan, about 60 minutes.

Bake at 350 for 30-35 minutes, until light golden brown.


Michele said...

Mmmm! That looks sinful. Nothing like fresh-baked bread.

Mary said...

That bread has a gorgeous crust and a crumb that a professional baker would envy. Kudos :-). I hope you have a great day. Blessings...Mary

sue @ cakeballs, cookies and more said...

oh it looks so good, I just want to eat some with butter.

Anita Stafford said...

That is a BEAUTIFUL loaf of bread! I love baking bread too and trying different recipes, I'll have to try this one. Hope it turns out this great for me!

Cranberry Morning said...

I love baking bread too. It makes the house smell wonderful, and I like to eat the 'heel' as soon as it's cool enough to touch. And, of course, adding REAL butter to it. I find that five of the 4 x 8 loaf pans fit in my oven nicely, so I bake 5, keep one out, and freeze the other four. Of course, if the grandkids are here, I keep two out and freeze the other three. :-)