Basic sandwich bread

[beergut]

  Ingredients:

 3 cups flour (AP or bread flour both work)
 1/2 cup milk (skim, 1%, 2%, whole, your preference)
 1/2 cup hot water
 half stick melted butter
 2 tsp instant yeast
 2 tbsp sugar
 1.25 tsp salt
 
Pour flour into bowl.  Add yeast, sugar, salt. Melt butter, pour onto flour. Pour hot water into cup with milk, making lukewarm mixture, pour into bowl. Stir all ingredients together until dough begins to form and pull away from side of bowl. Take dough out of bowl and knead for 6-8 minutes until smooth dough ball forms. If using mixer, just put all ingredients into the mixer, and mix for 4-6 minutes until dough ball forms. 

Cover dough ball with cooking oil or olive oil, and leave in bowl, covered with plastic wrap, to rise for 1-2 hours. It doesn't need to double in size, just rise enough to become big and puffy. 



Deflate risen dough, and form into 8 inch log. Place log in 8.5 by 4.5 inch greased loaf pan, and allow to rise for another 60 minutes, until it is domed about 1 inch above the edge of pan. With 10 minutes left in rising time, preheat oven to 350.

Bake bread for 30-35 minutes, until it is a golden brown color. 
 
 When it is done, it should sound hollow when thumped on the bottom.

 






Remove from oven and let cool before slicing.



Can be stored in a plastic bag at room temperature for a few days, or frozen in the freezer. 

[toomuchreality]

BEER-   You are amazing!  (I swear, I can smell your bread. It's fabulous!)     

I wish I had some. 

Beautiful

[Apple]

Thanks for this!  I love to try new bread recipes, and have been looking for the perfect sandwich loaf (love crusty breads, but don't want that for a simple pb&j).

I don't know if you've ever tried it, but when I made some bread at work (perks of night shift), I had very little butter.  So, I substituted the butter with bacon grease (because I had quite a bit of that).  I was worried it might create an odd flavor, but it didn't, and the bread was perfect.  So, I sometimes use bacon grease instead of butter now.

[Happy prose]

Do you cover it on that second rise in the pan?

[beergut]

Jan 27, 2019 9:01:17 GMT -5 Happy prose said:

Do you cover it on that second rise in the pan?

Sorry I didn't answer this sooner. Ideally, yes, you would cover it on the second rise in the pan with a lightly oiled plastic wrap so it doesn't stick.

 I didn't do it this time because I ran out of plastic wrap after the first rise. I didn't have any issues, fortunately. 

[beergut]

Jan 27, 2019 8:20:09 GMT -5 Apple said:

Thanks for this!  I love to try new bread recipes, and have been looking for the perfect sandwich loaf (love crusty breads, but don't want that for a simple pb&j).

I don't know if you've ever tried it, but when I made some bread at work (perks of night shift), I had very little butter.  So, I substituted the butter with bacon grease (because I had quite a bit of that).  I was worried it might create an odd flavor, but it didn't, and the bread was perfect.  So, I sometimes use bacon grease instead of butter now.

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I'm just wondering how you can run out of butter at work, but have bacon grease so readily available? 

[Apple]

Feb 6, 2019 11:20:20 GMT -5 beergut said:

Jan 27, 2019 8:20:09 GMT -5 Apple said:

Thanks for this!  I love to try new bread recipes, and have been looking for the perfect sandwich loaf (love crusty breads, but don't want that for a simple pb&j).

I don't know if you've ever tried it, but when I made some bread at work (perks of night shift), I had very little butter.  So, I substituted the butter with bacon grease (because I had quite a bit of that).  I was worried it might create an odd flavor, but it didn't, and the bread was perfect.  So, I sometimes use bacon grease instead of butter now.

I'm just wondering how you can run out of butter at work, but have bacon grease so readily available? 

It's amazing what can happen on night shifts!  

I usually keep some butter on "my shelf" in the fridge, but had accidentally taken it home (I cook in a different break room at night).  Sometimes I also keep a cup of bacon grease on my shelf too, and this was one of those times.

I try to write out the ingredients I need for anything I'm cooking at work, but sometimes forget stuff.  It can make for a creative night (making baklava without a brush for the butter...  that one was fun).

[beergut]

Feb 6, 2019 13:45:27 GMT -5 Apple said:

Feb 6, 2019 11:20:20 GMT -5 beergut said:

I'm just wondering how you can run out of butter at work, but have bacon grease so readily available? 

It's amazing what can happen on night shifts!  

I usually keep some butter on "my shelf" in the fridge, but had accidentally taken it home (I cook in a different break room at night).  Sometimes I also keep a cup of bacon grease on my shelf too, and this was one of those times.

I try to write out the ingredients I need for anything I'm cooking at work, but sometimes forget stuff.  It can make for a creative night (making baklava without a brush for the butter...  that one was fun).

Do they have cupboards where you can keep stuff, or do you only get 'your' shelf in the fridge? 

 If you have a cupboard, I'd make it my mini-pantry, and store a spice rack and flour and some other things in there. 

[toomuchreality]

Sadly, I am resigned to eating this bread... (I am too lazy to make my own)    But for store bought bread, it's better than most.

At least I live in an area where I can get it!  . (I found out last summer it isn't sold everywhere. Who knew?)


I probably wouldn't do it often, but I would pay a high price for a good loaf of homemade bread, like my mom used to make. Yum! 

Maybe you should go into business, beer.