So yesterday I posted about the crackers that I was making to keep my Always-Hungry-And-Growing-Boy satisfied. The crackers help, but after a while, he does get tired of the same old snacks. There is one thing though, that he will always be happy to eat- and it does a fantastic job of making his tummy feel full, at least for a little while, and that is a slice of homemade bread generously slathered with peanut butter. He loves my homemade bread, and will stalk a loaf until it is cool enough to slice into.
A few months ago, our stove died, so we had it replaced with a newer, larger model. I have been thrilled to discover that I can slide in four full size loaves of bread at one time! And still have plenty of room for air circulation! This means that I can bake up a double batch of bread at one time, and slide the two extra loaves into the freezer. We’ll still go through four loaves in a week, but now I don’t have to do the baking twice a week. In fact, one of these days, I’m thinking of a bread-baking bonanza and baking up eight loaves.
Anyway, I’ve played around with many different bread recipes, and I always come back to this one. I know this one without having to look at the recipe at all, and it just makes a great loaf of bread for all-purpose eating. It will stay fresh for three days on the counter- beyond that they get turned into croutons, bread-crumbs, or garlic bread slices.
I am unashamed to say that mostly, I just make white bread. We all prefer it best, though I do only use unbleached and unbromated bread flour- which tends to cost a little more than just standard bread flour. Sometimes I’ll be in the mood for a whole wheat variety, and the directions for that are at the bottom of the recipe. Either way, this bread is delicious, and is very easy for a beginner bread-baker to learn from. This is the recipe I learned from, and then tweaked for my personal preferences. You can skip the second rise if you’re pressed for time- but I do find the flavor more developed if you can allow the time for it.
Basic Sandwich Bread
adapted from Joy of Cooking
Makes 2 loaves of sandwich style bread
4 teaspoons active dry yeast1/4 cup lukewarm water
1 cup milk
1 cup water
2 tablespoons shortening or butter
2 tablespoons sugar or honey
1 tablespoon salt
4 to 5 1/2 cups bread flour
Combine lukewarm water and yeast in the bottom of a large mixing bowl. Set aside for 5 minutes.
Meanwhile, combine milk, 1 cup water, shortening, sugar, and salt in a small saucepan. Stir and heat over medium low heat until sugar and salt has dissolved. Mixture should be lukewarm to the touch- but no warmer than 115ºF.
Pour warmed milk mixture into the yeast mixture, stir to combine. Add 3 cups of the bread flour and stir vigorously for 1 minute. Adding 1/2 cup of flour at a time, stir in flour with a wooden spoon until you can’t anymore. Dump the dough out onto a lightly floured surface and begin kneading with your hands- adding enough flour at a time to keep the dough from sticking. Depending on the humidity this can take a little or a lot more flour. Knead for a total of 10 minutes.
Set dough in a lightly greased large bowl and cover with plastic wrap. Let rise for 1 1/2 hours. Punch dough down, knead briefly, and allow to rise again for about 1 hour, or until doubled in bulk.
Divide dough in half and shape into two loaves. Place in two 9×5 loaf pans that have been lightly sprayed with cooking spray. Cover loosely with plastic wrap and allow to rise for 45 minutes. While the dough is rising the final time, preheat the oven to 425ºF.
Place the bread pans in the oven for 10 minutes.
Without opening the door, turn the temperature down to 375ºF. Bake for another 30 minutes. The bread should be golden brown and sound hollow when thumped on the bottom. Remove to cooling racks to cool completely.
This bread slices very well for sandwiches and is very slow to stale. It also stores nicely well-wrapped in a freezer.
**To make a whole-wheat or other grain variety, increase the yeast to 4 1/4 teaspoons, and swap out 2 cups of the initial addition of bread flour for your choice of flour. Whole wheat, rye, and oat flour all work very nicely.