King Arthur Classic Sandwich Bread

Credit where credit is due, this recipe can be found on the back of the King Arthur all-purpose flour package (the non-organic, although I recommend using organic whenever possible). This recipe is sheer simplicity as far as making bread goes – everyone should try it once - and the flavor is very good. While this lends itself to a wonderful sandwich bread, it can be easily adapted to make rolls as well. The milk and sugar gives this bread a very nice, but subtle, sweetness that is simply delicious.

• 3 cups King Arthur all-purpose flour
• 2 tablespoons sugar
• 2 ¼ teaspoon active dry yeast (one envelope)
• 1 ¼ teaspoon salt
• ½ cup milk
• ½ cup hot (not boiling) water, or more as needed
• 4 tablespoons butter, melted

1 – Combine flour, sugar and yeast. Mix well. Add salt and mix well (salt kills yeast on direct contact, so, mix last). Combine remaining ingrediants, stir, and add to flour mixture. Stir well, until the dough leaves the sides of the bowl.

2 – Knead 6-8 minutes on a lightly floured surface or in a stand mixer with a dough hook.

3 – Place dough into a lightly oiled bowl, cover with saran wrap and/or a towel, and allow to rise in a draft-free warm location until doubled in size, approximately 1 hour.

4 – Punch dough down and form into two loaf pans or into individual roll-sized rounds. Allow to rise 1 hour.

5 – Preheat the over to 350F at least 30 minutes prior to baking. Bake for 35 minutes, or until internal temperature reaches 190F. Note that roll-sized bread may require less baking time.

6 – emove from oven and cool bread on wire rack. Enjoy!