Tuesday, May 3, 2011

Soft white sandwich bread

1 loaf (9x5 inch pan) light greased
1 1/4 cups lukewarm water
3 cups (15 ounces) bread flour
3 tablespoons (1.5 ounces) unsalted butter, melted
1 1/2 teaspoons kosher salt
3 tablespoons (1.5 ounces) granulated sugar
1/4 cup (0.7 ounces) nonfat dry milk
1/4 cup (7 ounces) potato flakes
2 teaspoons instant yeast
 Place ingredients in the pan of a breadmaker and select dough cycle. When finished, punch the dough down. Pat into a rectangle that is nine inches across. The other side will be shorter. That measurement isn't so important though as long as you have the dough about 1 1/2 inches thick. Roll up the dough so that it's nine inches long to fit into the loaf pan. Pinch at the seams, tuck the ends under and put into the prepared loaf pan. Let dough rise with a kitchen towel draped over it. Once the dough is risen over the top of the pan. Bake in a preheated 350 degree oven for 40-50 minutes. Remove the bread from the oven and let it cool out of the pan on it's side on a cooling rack.
I have a pullman pan now so this bread is perfect for it.

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