This forgiving recipe can easily be made without using an electric mixer!Ingredients 4 cups bread flour 2½ teaspoons instant yeast 2 teaspoons sugar 2 teaspoons salt ½ cup sour cream 1 cup water, divided 3 Tablespoons unsalted butter, softened and cubed vegetable oil for kneading Instructions Mix the flour, yeast, sugar and salt in the…
Category: Bread
White Pullman Sandwich Loaf
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This makes a perfect loaf for sandwiches and toast.
Ingredients
6 cups bread flour
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons olive oil or other neutral oil
4 1/2 teaspoons regular or quick active dry yeast
2 cups warm water (more water may be needed if the dough is too dry. Add water by tablespoons up to 4 additional tablespoons.)
INSTRUCTIONS
1. Mix 4 cups of flour, the sugar, salt, and yeast in the large bowl of the mixer fitted with the dough hook. Add warm water (no more than 110 degrees) and olive oil. Beat on low speed, scraping the sides of the bowl, until a wet dough forms, about 3 minutes. Add remaining flour and mix slowly until the flour is incorporated into a soft dough. Mix for 5-7 minutes or until dough is smooth and elastic and slightly tacky to the touch. Kneading the dough for this length of time is important to ensure the flour is fully hydrated and so that the gluten forms properly.
2. Place dough in a large bowl wiped with olive oil. Allow 1 hour (more if needed) to rise so that dough is doubled in size.
3. Grease bottoms and sides of a 9X13 Pullman loaf pan. (I generally use a piece of parchment in the bottom of the pan, which I spray with vegetable spray.)
4. Turn dough onto counter which you’ve sprinkled lightly with flour. (you can also use neutral oil instead of flour. This will result in a loaf with a thicker crust) Gently pat dough into a (roughly) 8×13″ rectangle. Roll up lengthwise, pinching the end of the dough to seal it. Fold and tuck the ends of the loaf so the dough fits snugly into the Pullman pan. Place in the loaf pan.
5. Allow loaves to rise an additional 45 minutes, until the loaf rises about 3/4″ above the side of the Pullman pan. This will ensure that your bread is light.
6. Preheat oven to 375° F and bake loaves 40 minutes. After a out 20 minutes, check to be sure the top of the loaf is not browning too quickly. If so, tent the loaf with foil for the rest of the bake. The loaf is done when your stick thermometer reads around 205 degrees.
Be sure to remove loaves from their pans quickly after baking so they don’t become soggy on bottom. Cool loaf completely before slicing.
Banana Bread
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Baked at a lower temperature, this bread is moist and delicious.Ingredients 1 stick butter, softened 1 cup sugar 2 eggs 3 bananas, mashed 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon vanilla 1 cup pecans, chopped Method Preheat oven to 300F. Prepare a loaf pan using vegetable spray. If you wish, you can sprinkle…
Finnish Cardamom Bread (Pulla)
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This bread is a delightful snack when served warmed or toasted with butter and any warm drink!Ingredients 2 teaspoons ground cardamom* 2 cups whole milk 3 teaspoons active dry yeast (or instant yeast) ½ cup sugar 2 eggs 2 tsp salt 6 –7 cups all-purpose flour, more for the counter 1/2 cup soft butter 1…
Cornbread Tomato Cobbler
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This cornbread makes a great accompaniment to seasonal vegetables!Ingredients FOR THE FILLING 1 pound mixed-variety sweet cherry tomatoes, each cut in half ½ cup finely diced celery 2 cloves garlic, minced ½ teaspoon hot mexican chili powder ¼ teaspoon kosher salt ¼ teaspoon ground cumin Finely grated zest and juice of ½ lime ¼ cup minced scallions,…
Coconut Turmeric Bread
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This slightly sweet bread goes well with a cup of tea!Ingredients 1 tablespoon tahini (well stirred), for the pan 1½ cups flour 2½ teaspoons baking powder ¾ cup unsweetened shredded coconut ½ cup sugar 1 tablespoon ground turmeric ⅛ teaspoon salt ¾ cup unsweetened nondairy milk such as soy, almond or coconut ½ cup coconut…