Classic Sandwich Bread

     This is a superb loaf of bread - great for sandwiches!  Bakes and slices up nicely. You gotta give this one a try!  This is my "take" on King Arthur Flours recipe -Enjoy! Diane 

Classic Sandwich Bread

Ingredients: 
3 cups Unbleached All-Purpose Flour, I prefer King Arthur Flour
1/2 cup milk
1/2 cup hot water
​1/4 cup melted butter
2 tablespoons sugar plus, a pinch for yeast 
1 1/4 teaspoons salt
1 packet active dry yeast 

INSTRUCTIONS
Start by mixing your yeast with a pinch of sugar in 1/2 cup warm water (use the water temperature your yeast packet lists.)  Set aside to let yeast can bloom/activate.

Melt butter in a cup in microwave and mix the melted butter into your milk (this will warm the milk - which is needed. You do not want to use hot/scalding butter and no ice cold milk - blending the two together and setting aside while you assemble the rest of the recipe ingredients should work great.
 
To make the dough: In the bowl of your stand-mixer, fitted with a dough hook, combine all of the ingredients and set the machine to knead for 6 to 8 minutes, or until the dough begins to become smooth and supple, you may have to add in 2-3 Tablespoons more if warm water to get your dough supple. 

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. 

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.

Recipe Inspiration by: King Arthur Flour