And some sandwiches call for simple white bread, so as to let the bread be part of the supporting structure, rather than the star itself. Like a club sandwich. Wherein the bread is the scaffold for bacony poultry goodness.
This is such a bread.
Basic White Bread
adapted from Bernard Clayton's New Complete Book of Bread
makes 2 loaves
5 cups AP flour
3 Tbsp sugar
2 tsp salt
1 pkg (2¼ tsp) instant dry yeast
½ cup dry milk powder
2 cups hot water (120°-130°F)
3 Tbsp vegetable shortening, room temp
|This bread has been YeastSpotted!|
- Grease two loaf pans (I use pyrex ones)
- Mix all ingredients in your stand mixer with the dough hook. 3 minutes on low to combine, medium for 5 minutes to knead. Adjust hydration if necessary.
- Empty dough out onto a lightly floured board and finishing kneading until you have a lovely soft dough. Form into a ball and let rise, covered, about an hour.
- Punch down dough and divide into two equal pieces.
- Shape each into a loaf by pushing into a flattish oval and folding tightly in half. Tuck nicely into prepared loaf pans, seam sides down, and cover. Let rise another 45 minutes.
- Preheat oven to 400°F
- Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake about another 20 minutes, turning loaves for even golden brown colouring halfway through. Internal temperature should be 200°F and you should get a hollow sound when you knock on the bottoms.
- Remove from pans and let cool on racks.
|This club sandwich recipe, along with 2 others, will be posted Saturday|