Monday, December 27, 2004

Toast and Sandwich Bread

3 tablespoons water in 1 cup lukewarm milk
3 1/4 cups King Arthur Flour
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
2 tsp (approx. 1 packet) active dry yeast

Bread Machine Instructions (1 1/2-lb. or larger machine): Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread (or equivalent), and press Start.

Mixer/Food Processor Instructions: In the bowl of your mixer or processor, dissolve the yeast and sugar in the warm water and milk. Add the salt, flour and butter. Using a mixer, mix for 2 minutes, switch to the dough hook, then knead for 10 minutes. Using a processor, process for 90 seconds. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 1 1/2 hours, or till doubled in bulk. Shape the dough into a loaf, and place it in a greased 8 1/2 x 4 1/2-inch bread pan. Cover the dough with lightly greased plastic wrap, and allow it to rise for 1 1/4 hours, or until it's risen 1 to 2 inches over the top of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, or until it tests done (its internal temperature will read 190°F on an instant-read thermometer). Remove the bread from the pan to cool. Yield: 1 loaf.

Copyright 2002, The King Arthur Flour Company. All rights reserved.

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