Food recipes
Easy Sandwich Bread
Easy Sandwich Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated salt, table butter, without salt wheat flour, white, all-purpose, unenriched cornmeal, degermed,...
Easy Sandwich Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
Directions:
Grease a 9x5 loaf pan or use parchment paper.
(I used the paper, and this worked very well.)
In large bowl, hand whisk yeast and warm water together.
Let stand for 3 minutes to dissolve yeast.
Add sugar, salt, 4 tablespoons of butter, and 3 cups of flour to the mix.
Whisk until everything is blended, and then with a big spoon, add the rest of the flour and cornmeal.
Mix it until its soft.
Knead on a floured surface for 10 minutes, until it forms a nice firm ball of dough, adding a bit more flour as you knead.
Place in a lightly oiled bowl, cover and place in your oven with the light on for 45 minutes.
After it doubles, gently deflate the dough.
Plop dough onto a floured surface and form it into a long oblong shape.
Place in a greased or papered 9x5 loaf pan.
Cover with a plastic bag or other cover, and return it to the oven for another 45 minutes.
It will RISE above the pan at least 1 inch!
Remove plastic cover.
Place in preheated 350 F oven for 30 minutes.
Allow it to cool for 15 minutes before removing from the pan.
* The last tablespoon of melted butter is for dribbling over the top of the loaf when done.
Personally, I leave the bread alone, but if you want to use the extra butter, go ahead.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
Directions:
Grease a 9x5 loaf pan or use parchment paper.
(I used the paper, and this worked very well.)
In large bowl, hand whisk yeast and warm water together.
Let stand for 3 minutes to dissolve yeast.
Add sugar, salt, 4 tablespoons of butter, and 3 cups of flour to the mix.
Whisk until everything is blended, and then with a big spoon, add the rest of the flour and cornmeal.
Mix it until its soft.
Knead on a floured surface for 10 minutes, until it forms a nice firm ball of dough, adding a bit more flour as you knead.
Place in a lightly oiled bowl, cover and place in your oven with the light on for 45 minutes.
After it doubles, gently deflate the dough.
Plop dough onto a floured surface and form it into a long oblong shape.
Place in a greased or papered 9x5 loaf pan.
Cover with a plastic bag or other cover, and return it to the oven for another 45 minutes.
It will RISE above the pan at least 1 inch!
Remove plastic cover.
Place in preheated 350 F oven for 30 minutes.
Allow it to cool for 15 minutes before removing from the pan.
* The last tablespoon of melted butter is for dribbling over the top of the loaf when done.
Personally, I leave the bread alone, but if you want to use the extra butter, go ahead.