White Loaf Sandwich Bread

White Loaf Sandwich Bread

For a long time, I thought I had a gluten sensitivity - when in fact - I have an 'enrichment' sensitivity.
 
For some reason my body rejects bread that is 'enriched', and all of the symptoms of this rejection mimics perfectly the same symptoms of 'gluten sensitivity'.
 
Whew!  Because I love bread.
 
Not all the time, mind you, as I believe it's best to source your nutrition from a vast variety of foods, if you can.
 
However, this... this is my absolute go-to-recipe for sandwich bread. 
 
It was stolen in part from The Norske Nook, a roadside cafe in tree covered Wisconsin, and then changed to fit my family's tastes and needs.  However, it would be greatly remiss of me if I did not credit Helen Myhre with the basis of this incredible recipe.
 
Key:
Palm = roughly a tablespoon
Pinch = roughly a teaspoon
 
Ingredients:
2 cups whole milk (warmed on stove to 110° F)
¼ cup water (warmed to 110° F)
¼ cup butter, melted
2 pinches yeast (I do not recommend instant yeast)
2 palmfuls of sugar
1 ½ pinches of salt (I prefer kosher)
5 cups all-purpose *flour (I prefer King Arthur’s non-enriched organic flour)
4 tbs butter, melted (for brushing on top of dough & finished bread)
 
*Maybe a bit more – depending upon the humidity where you are.

Prepping the Yeast:
It is important to activate your yeast first before you add the remaining ingredients.  To do this, place yeast in a small bowl with the ¼ cup warm water (*use a thermometer if possible), and 2 pinches of sugar.  Let sit for up to 10 minutes.  If your yeast is not actively foaming at the end of the ten minutes toss it and get new yeast.
 
Nothing can save you from bad yeast, and you don’t want to waste the rest of your ingredients.
 
*Testing the water on the inside of your wrist, like a baby’s bottle, is a good backup if you don’t have a thermometer.  Yeast is equally sensitive to temperature.
 
Directions:
In a large bowl add 2 cups warm milk, ¼ cup melted butter, 2 pinches of salt, yeast mixture and 3 cups of flour.  Mix thoroughly, adding in additional flour to get it to the correct consistency, where you can kneed it without it falling apart or it sticking to your hands.
 
Kneed on floured surface for 10 minutes, then place in a greased bowl, brush top with butter, cover with clean kitchen towel, and set in a warm location to rise for approximately an hour, or until it has doubled in size.
 
Kneed bread for another 10 minutes, repeating the process, brushing the top with butter, cover with clean kitchen towel, and allow to double in size.
 
Kneed one last time, for 10 minutes, shape into a loaf and place into a lightly greased bread pan, making sure to brush it with butter one more time.  Lightly cover with a clean kitchen towel.
 
Let rise in the bread pan until it has risen about 1 inch above the edge of pan (this is the 3rd and final rise).
 
Preheat oven to 350° F.  Brush top of loaf with butter, then bake for 30-40 minutes, until golden brown.
 
Remove from oven, flip bread out onto a wire rack to cool, brush the top with butter one last time.
 
Wait 10 minutes and then dig in – if you’re like me and absolutely love warm bread. 
 
Or you could show some self-restraint and wait 30 minutes, which makes for much easier slicing.
 
Hint: The more you kneed the dough the finer the texture.  You want to kneed it until it feels smooth and silky.
 
*Rising bread works best in room temps between 75° F and 80° F
 
Makes 1 large loaf or 2 small loaves.

Nutritional Benefits:
 
All-Purpose Flour:
B1 (Thiamine) – vital for metabolism, boosts brain function, protects the heart
Folate – makes and repairs DNA, helps cells grow, produces proteins
Iron - transports oxygen and aids in DNA synthesis
Magnesium - involved in over 300 chemical reactions in the body, increases energy, elevates mood
Protein – reduces appetite and hunger levels, increases muscle mass, good for bones

#Staple

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