Month: December 2023

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.