sandwich bread

As a dietitian, I try to eat (and encourage my family to eat) most of our grains as "whole grains." There are some exceptions... and sandwich bread for my kids is one of them. My oldest son just hasn't yet made the leap to 100% whole-wheat for his peanut butter sandwiches.

Also note the use of weights in this recipe... I recently made the switch to kitchen scales for measuring in baking... life is a lot simpler now. If you don't have a set of kitchen scales, I highly recommend them. 

Recipe adapted from King Arthur*

525 grams King Arthur Unbleached All-Purpose Flour (about 3 3/4 cups)

30 grams sugar (about 2 1/2 tablespoons)

10 grams Kosher salt (about 2 teaspoons)

10 grams fast-rise yeast (about 2 1/4 teaspoons)

310 grams milk & warm water, combined (about 5 ounces milk + 6 ounces warm water)

70 grams melted butter (about 5 tablespoons)

In bowl of a stand mixer fitted with dough hook, combine dry ingredients. Turn mixer on low and gradually stream in liquid ingredients. Continue to mix, allowing dough hook to knead dough for about 5 minutes, or until it begins to become smooth and forms a ball.

Transfer the dough to a lightly greased bowl, cover and let rise til almost doubled in bulk, about 30 - 45 minutes.

After rising, transfer dough to a lightly oiled work surface, and shape it into an 9" log. Place log in a lightly oiled 9" loaf pan, cover loosely with lightly oiled plastic wrap, and allow to rise for about 45 minutes or until dough is domed about 1" above the edge of the pan. 

Preheat oven to 350 degrees.

Bake bread for 35 to 45 minutes or until lightly brown. (You can test for doneness by removing from the pan and measuring interior temperature with an instant-read thermometer. It should register 190°F at the center of the loaf).

Remove bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

*I did not receive compensation from King Arthur for recommending their brand. It is the brand I tested with.