White Sandwich Bread
So the cinnamon bread was a huge success, but Britnie wanted a bread that wasn’t sweet for sandwiches. Also the cinnamon swirl was mostly dark, so I thought I’d try a white bread.
I was pretty good at the basics after three weeks of experimenting with the cinnamon bread, so this one was pretty simple. Again I tried things from a couple of websites to get what I wanted. This one is probably still a little heavy on the yeast, it gets out of control during the second rising stage. So if you don’t want to watch it closely, change the amount of yeast to 1 1/2 t.
1 cup warm water
1 1/2 cups water
2 1/2 t yeast
2 T sugar or 1 T honey
6-7 cups flour
1 t kosher salt
4 T softened butter
Red pepper flakes
Combine the warm water with the yeast and sugar in a bowl and let it get foamy for 5 minutes or so. Add the remaining water.
Combine the dry ingredients in the mixer and let it mix for 30 seconds. Add in the softened butter and wet ingredients slowly and let it mix for about a minute. If it’s still sticking to the sides, add a little more flour. If it’s clumpy add a little more water.
Throw your dough ball in a bowl sprayed with Pam and let it rise for an hour. Cover the bowl with plastic wrap sprayed with Pam.
Roll it into a loaf shape and place it in the loaf pan loaf pan. Cover that with plastic wrap sprayed with Pam and let it rise another 45 minutes.
Preheat the oven to 375F. Brush the tops of the loaves with Olive oil and sprinkle with red pepper flakes, basil and Oregano (next time I’ll probably add some garlic salt as well).
Bake for 35 minutes at 375, using the same trick as yesterday with the steam. If you want soft crust brush the loaves with Olive Oil again when they come out of the oven.
Tomorrow? Bagel-making with the kids!