Soft and Creamy Sandwich Bread |
|
 |
Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 20 |
|
I've been making my own bread for lunch for a while now and I like to play around with the recipe a bit. My newest whim has inspired me to post a recipe on here for once. I use a food processor because that's what I have. A dough hook on a mixer would work, or just the old fashioned way. Ingredients:
1/2 cup warm water |
2 teaspoons dry active yeast |
3/4 cup heavy cream |
1 1/2 tablespoons sugar |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons kosher salt |
2 tablespoons honey |
2 tablespoons salted butter |
Directions:
1. Mix yeast and sugar with warm water in a cup. Set aside until foaming.
2. Pulse food processor to combine 2 cups of flour, salt, and butter. The butter doesn't have to be fully broken down or mixed in at this point.
3. While spinning on low, add heavy cream and honey. Add yeast mixture.
4. Pulse until dough forms a ball or pulls away from sides of the processor easily.
5. Knead dough on a floured surface for about ten minutes until it is a smooth, stretchy consistency. Add up to the remaining half cup of flour while kneading.
6. Place dough in buttered mixing bowel, Turn dough to coat evenly. Cover with a damp tea towel and let rise for an hour and a half.
7. Punch down dough to release gas and form into loaf. Press dough down into greased loaf pan. Let the dough rise again for an hour and a half.
8. Bake in oven at 400 degrees for 15 minutes. Then turn heat down to 350 for about 10 minutes or until the bread sounds hollow when tapped.
|
|