Sandwich Bread

Last week, I was finally on deck to receive a copy of Peter Reinhart’s new cookbook - Artisan Breads Every Day from the library.  After reading it like a novel for two days, I decided I needed to try out some of the recipes before my checkout date passed me by.  On Friday night I baked his soft sandwich bread, but replaced some of the white flour with whole wheat...mostly because I constanly have at least one of  Mr. Pollan’s mantras ringing constanly in my head and currently on tap: the whiter the bread the sooner you’ll be dead… the whiter the bread the sooner you will be dead… the whiter the bread the sooner you’ll be dead.  This dough is basically a milk dough and can be baked off in a loaf or into rolls. I loved this bread and have been enjoying it all week. I hope to try the laminated dough (for Danish) and English muffins this week.

Soft Sandwich Bread or Rolls
(adapted from Artisan Breads Every Day)
Makes two large loaves or many rolls - I halved the recipe

1 Tablespoon of instant yeast
1 3/4 cups plus two tablespoons of lukewarm milk at 95 degrees F
6 1/2 cups of unbleached bread flour (substituted 2 cups of whole wheat)
2 teaspoons of salt
5 ½ Tablespoons of sugar or honey (I used half brown sugar and half honey)
6 tablespoons of unsalted butter or vegetable oil (I used butter)
1 egg

Whisk the yeast into the lukewarm milk until dissolved . Set aside for 1-5 minutes.

Combine the flour, salt, sugar, oil and egg in a mixing bowl, then pour in the milk mixture. If using a mixed, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. The dough should be course and slightly sticky.

Switch to the dough hook and mix on medium speed for 10 minutes or knead by hand on a lightly floured surface, until the dough is soft and supple, and tacky but not sticky.

Place in a clean oiled bowl and refrigerate for up to 4 days. If you want to bake it immediately then leave in bowl and allow it to rise for 2 hours – divide it in half (perfect for 4 ½ by 8 inch pans). Shape into sandwich loaves, then place them into greased loaf pans to rise. Allow dough to rise in the pans for about 1 hour or until the dough domes about 1 inch above the rims of the pans.

Bake for 20 minutes in a 350 degree oven rotate the pans and bake for another 15 minutes, or until the loaf sounds hollow when thumped.

Allow bread to cool.   And enjoy... yum