Sandwich Bread/White Bread/Classic White Bread

Already I have shared a version of no knead white bread but this version I tried from King Arthur.As this version of white bread sounds so simple and easy I tried it.The output was a very nice and perfectly textured bread.This time I was extra careful and waited till the bread was completely cool down then sliced.I made the loaf in the evening time and wait till next morning to slice.Here I used the bread flour it can be substituted with all purpose flour or wheat flour.Try this simple and easy to make loaf bread and enjoy.

                                                                    

                                                            
                                                 Sandwich bread/White Bread/Classic White Bread

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   Basic Information

   Preparation time ~ 20-25 minutes
   Proofing time ~ 2 hours

   Cooking time ~ 30-35 minutes

   Makes ~ one loaf

    

   Ingredients

  

Ingredient	Quantity
Bread flour or  All purpose flour	3.5-4 cups+1 tbs for dusting
Instant yeast	2 tsp
Unsalted butter/oil (room temperature)	3 tbs
Sugar	2 tbs
Salt	1.25 tsp
Luke warm milk	1/2 cup+2 tbs for brushing
Water	1/2 -2/3 cups

    Method 

• Take all purpose flour,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a slightly sticky dough. Now add the butter to the dough and incorporate well and knead to a soft dough.
• On a floured surface knead the dough for at least 10 minutes till it becomes smooth and elastic.If you are using a stand mixer,put everything in the bowl knead in a low speed for 5-6 minutes.Cover it with a damp cloth and keep it in a warm place for raise for an hour.

•  After 1-1.5 hours the dough would have doubled.Punch down the dough and knead for couple of minutes.Shape the dough to a log. 

•  Transfer it to a slightly greased 8 1/2" X 4 1/2" loaf pan.Cover it loosely and keep it in a warm place for 30-40 minutes or till it raised to the rim of the pan.Before 10 minutes of the second raise, preheat the oven at 400 F.Brush the rolls with milk or heavy cream or butter.

•  Bake it for 30 -35 minutes or till a nice golden crust formed.Remove it from the oven and cool it for 2-3 minutes.Remove the bread from the pan and transfer it to a wire rack.Slice it once the bread cool down completely with a serrated knife. 

• Serve it jelly or jam or use it to make sandwich.

• Instead of bread flour,whole wheat flour or 2 cups of all purpose and 2 cups of wheat flour can also be used.
• Here I used 81/2 x 41/2 loaf pan,but for this measurement 9 x 51/2 also works fine.
• Kneading is very important to get a nice textured bread,so knead it very well till the dough becomes stretchy.
• Also dough needs to be sticky,if the dough is sticky do not add too much flour.
• The sandwich picture was taken with one day older bread.
• The amount of water given is approximate,it can be increased if it is needed to get a sticky dough.
• Winter or dry weather conditions need more water.
• First day the bread will be very soft.

Enjoy.............

This is part of the Bake-a-thon 2016

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