Easy Sandwich Bread

• Serves: 14

• Source: America's Test Kitchen

• Contributor: Kate

Ingredients

• 2 cups (11oz) bread flour
• 6 Tablespoons (2oz) whole-wheat flour
• 2 1/4 teaspoons instant yeast
• 1 1/4 cups plus 2 Tablespoons warm water (120 degrees)
• 3 Tablespoons unsalted butter, melted
• 1 Tablespoon honey
• 3/4 teaspoon salt
• 1 large egg, lightly beaten with 1 teaspoon water and pinch salt

Instructions

1. In bowl of stand mixer, whisk bread flour, whole-wheat flour and yeast together.
2. Add 1 1/4 cups warm water, 2T butter and honey.
3. Fit stand mixer with paddle and mix on low for 1 minute.
4. Increase speed to medium and mix for 2 minutes.
5. Scrape down down and paddle with greased rubber spatula. Continue to mix 2 minutes longer.
6. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in a warm place until doubled in size, about 20 minutes.
7. Adjust oven rack to lower-middle position and heat oven to 375F. Spray 8 1/2 x 4 1/2 inch loaf pan with vegetable oil spray.
8. Dissolve salt in remaining 2T warm water.
9. When batter has doubled, attach bowl and paddle to mixer. Add salt-water mixture and mix on low until water is mostly incorporated, about 40 seconds.
10. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary.
11. Transfer batter to prepared and and smooth surface with greased rubber spatula. Cover and leave in a warm place until batter reaches 1/2" below edge of pan, 15-20 minutes.
12. Uncover and let rise until center roof batter is level with edge of pan, 5-10 minutes longer.
13. Gently brush top of risen loaf with egg mixture.
14. Bake until deep golden brown and loaf registers 208-210 degrees F, 40-45 minutes.
15. Invert bread to wire rack, reinvent and brush top and sides with remaining 1T melted butter. Let cool completely before slicing.

CategoryRecipesBread