I tweaked the recipe for Classic Sandwich Bread from the King Arthur Website www.kingarthurflour.com to make a no-fail bread recipe. I wanted to find a dense loaf made with real, whole ingredients. Plan for this loaf to disappear quickly! It tastes best when toasted and slathered with real butter and local honey! I am lucky enough to have access to locally grown and ground flour, local honey, and local cream-top milk for this recipe.
2 cups unbleached All-Purpose Flour
1 cup whole wheat flour
1/2 cup 2% milk
1/2 cup hot water
4 tablespoons (1/2 stick) melted butter (real butter, not margarine!)
3 Tbsp honey, divided
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 2 tablespoon warm water
4 tablespoons (1/2 stick) melted butter (real butter, not margarine!)
3 Tbsp honey, divided
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 2 tablespoon warm water
Mixing:
In a small bowl, mix the yeast, 2 Tbsp warm water and 1/2 teaspoon honey. Let sit until doubled in size.
In a large bowl, combine the flours and salt. Add the remaining ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl, cover the bowl with a damp towel, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with damp towel, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 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). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with damp towel, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 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). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
Thanks, Katie!
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