I am working on customizing this recipe in search for the perfect sandwich bread for my family.
Source: King Arthur Flour recipes
NOTE: Change made: I substituted the milk with Bakers Dry Milk.
- In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. 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. Or mix and knead the dough using 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 until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
- Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" 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" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
- Bake the bread for 30 to 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 a digital thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (704g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1851 | ||
Calories from Fat: 492 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 54.7g | 73 % | |
Saturated Fat 32.3g | 162 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 133.2mg | 41 % | |
Sodium 368.8mg | 13 % | |
Potassium 753.1mg | 20 % | |
Total Carbohydrate 291.1g | 86 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 277.7g | ||
Protein 45.4g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1851
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.