Since I got that wicked birthday present known as ‘present of awesomeness’ aka, Kitchen Aid stand mixer, I’ve been using it for everything!
There was a white bread recipe in the little cookbook that came with it. I made it, it was ok, but it wasn’t quite ‘the one’. I did some searching and after trying out a few recipes, making my own adjustments, this is the happy sandwich loaf recipe that I am making my go to! It’s soft enough like you want homemade white bread to be, but it wont fall apart if you slice it, toast it, butter it, sandwich it… you get the idea! Next time I am going to make hamburger buns from it. Perhaps with a salt-water wash to give it a nice crusty top. But that’s for another day lol.
6 cups all purpose flour (plus extra for kneading)
1 Tbsp kosher salt
1 pkg of active dry yeast
2 cups very warm water
1 Tbsp extra virgin olive oil (plus a little extra for brushing on dough etc)
1/4 cup (scant) liquid honey
1. Measure out the salt, flour and yeast into the mixing bowl, reserving 1/2 cup of the flour.
2. Using the dough hook, turn on the mixer for 10 seconds to mix all the dry ingredients together. Turn it off and add the honey, olive oil and water. Turn on mixer to the second speed and let it go for 1-2 minutes so that it is well combined. Turn off mixer. It will look sticky.
3. Cover up the mixer with a cloth and let it nap for 10 minutes.
4. Add the remaining 1/2 cup of flour and turn mixer on second speed for another 2 minutes. The dough should pull away from the sides of the bowl. It will still be somewhat sticky.
5. Turn the dough out onto a floured surface and knead a few times to get rid of air bubbles. It shouldn’t feel very sticky after kneading.
6. Put the dough in a lightly oiled bowl, turning to coat the dough. Cover with plastic wrap, and lay a kitchen towel over top. Let the dough do it’s thing in a warm, draft free space for 1 hour or until doubled in size.
7. You can see how much it has risen (it now fills the bowl). Remove the plastic wrap and punch down the dough.
8. Turn it back out onto a floured surface and knead again just a couple times to remove air pockets.
9. Divide the dough in two and form into loaves
10. I took one half and divided it into mini loaves. I made the mini’s because first, they are cute! And second, so I could make ‘mini’ sandwiches for my son. Anything to get this child to eat something! Cover loaves again and let rise for 1 hour or until doubled in size.
11. I wish I’d took a little more time shaping the loaves so they were more uniform, but it’s still going to taste the same! Brush the tops lightly with extra virgin olive oil and bake in a preheated 375F oven for 30 minutes. The top will get nicely browned. The mini loaves took about 20 minutes.
Immediately turn out the loaf from the pan onto a cooling rack. Letting it sit in the pan will make it go soggy from the moisture.
Eat it while it’s hot, or slice and store!
I have to say, Foster and I took a picnic lunch to visit Daddy at work this week. We took sandwiches made with this bread… best ever! EVER!
Don’t forget the mini loaf! Great with fresh preserves! And of course, mini sammies!
Next… to find an awesome multigrain bread recipe. Anyone have one to share?