American Sandwich Bread Food

AMERICAN SANDWICH BREAD

Steps:

• Mix milk, water, butter, honey and yeast together.
• Combine 3 1/2 cups flour and salt in bowl of stand mixer.
• Gradually add milk mixture to flour.
• Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
• Turn dough out onto floured surface, knead briefly to form a small, round ball.
• Place dough in a greased bowl, turn to coat.
• To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
• Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
• Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
• Preheat oven to 350. Placing a glass dish with boiling water inside.
• Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
• Brush with melted butter, cool on wire rack.
• To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.

CLASSIC SANDWICH BREAD

Steps:

• Mixing:
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• You may need up to 2/3 cup of hot water to make a soft, smooth dough.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
• A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing.
• Store the bread in a plastic bag at room temperature.

AMERICAN SANDWICH BREAD - ABM OR OVEN

Steps:

• **ABM METHOD**.
• Add ingredients in order recommended by your ABM manufacturer.
• Select Quick setting, and start.
• After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
• Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
• Slice and serve.
• **OVEN METHOD**.
• Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
• IF USING STANDING MIXER.
• Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
• Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
• Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
• Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
• Go to Step 20.
• IF USING FOOD PROCESSOR.
• 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 a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
• Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
• Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, 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 the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
• Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
• Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
• If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
• Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
• Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
• Slice and serve.