never-fail sandwich bread
Based on a recipe by Alexandra Stafford of Alexandra Cooks
Ingredients
- 3 cups bread flour or all-purpose flour (384 grams)
- 1 1/2 teaspoons instant yeast (6 grams)
- 1 1/2 teaspoons granulated sugar (6 grams)
- 1 1/2 teaspoons kosher salt (7 grams)
- 1 1/2 cups lukewarm water (340 grams)
- softened butter, for greasing pan
- 1 tablespoon olive oil
Instructions
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In a large bowl, whisk together the flour, yeast, sugar and salt. Add the lukewarm water and using a spatula, stir to combine so that all of the water is absorbed. You will end up with a sticky dough ball.
Cover the bowl and place in a warm spot to rise until the dough doubles, about 2 hours. It may take a bit longer if your kitchen is on the cool side.
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Heat the oven to 375°F. Grease a standard size loaf pan (8.5-inch ×4.5-inch) with the softened butter. A 9-inch x 5-inch pan would also work here.
Deflate the risen dough using two forks or a flexible dough scraper. Pour the olive oil over the dough and turn the dough ball to coat it in the oil. Transfer the dough to the prepared pan. Let rise, uncovered, until the dough crowns the rim of the pan, for about 45 minutes to an hour.
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Transfer the pan to the oven and bake for 45 minutes. Turn the bread out onto a cooling rack; let cool for 30 minutes before slicing and enjoying.
Recipe Notes
Dry-Active Yeast - If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then combine the liquid with the flour and salt combination. Proceed with the recipe.
Adding Whole Wheat - You can substitute some whole wheat flour for the bread flour, if you wish. Ali recommends starting small: 1 cup (128 g) whole wheat flour and 2 cups (256 g) bread flour. Keep in mind the more whole wheat flour you add, the heavier/denser the bread will be.