Tuesday, May 4, 2010
American White Bread
I write this with the smell of baking bread in the air. What a wonderful smell that is. As I've noted in the past, I've been spending some time at the library looking at cookbooks. I've come across a lot of recipes for bread and have tried a couple now, but I've found one of my favorites. And of course that recipe came from Cook's Illustrated "Baking Illustrated."
The American Sandwich Bread recipe in this book is one of the easiest and tastiest loaves of white bread I've come across. It's literally as simple as dumping the ingredients into the mixer and kneading the dough until smooth. Then let it rise in the oven for 40-50 minutes.
After the first rise, the dough is then flattened into a rectangle and rolled up into a log that is then pinched closed where the end of the rectangle meets the rest of the dough. It is then placed in a loaf pan and covered for another 30 minutes.
After that it's ready to go into the oven with a pan filled with 2 cups of boiling water and baked for 40-50 minutes or until a thermometer reads 195 degrees. Then allow it to cool on a cooling rack until you can no longer stand to wait to devour it.