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Good Sandwich Loaf

Source of Recipe


From "Screen Doors and Sweet Tea" by Martha Foose



List of Ingredients



• 1 Tbsp active dry yeast
  
• Pinch of sugar
  
• â…“ cup warm water (110° F)
  
• 3½ cups unbleached bread flour
  
• 2½ tsp salt
  
• ¼ tsp unsalted butter
  






Instructions



1. In a small bowl, sprinkle the yeast and the sugar over the warm water. Let sit for 5 minutes or until foamy.
   
   
2. Put the flour into the bowl of an electric stand mixer fitted with the dough hook. Add 1 cup cold water to the yeast mixture. Slowly pour this into the flour, mixing on low speed. Gradually increase the speed to medium and mix until the dough begins to grab onto the hook, about 7 minutes. Turn off the mixer and let the dough rest, covered with plastic, for 10 minutes.
   
   
3. Sprinkle the salt over the dough and mix on low speed for 5 minutes. Place the dough in a lightly oiled large bowl, turn over to coat, cover with plastic, and let rise for 1 hour or until doubled in size.
   
   
4. Tip the dough out onto a floured work surface. Pat the dough into a rectangle and fold in thirds like a business letter. Place the dough back in the bowl and flip again to coat with oil. Cover and let rise again for 1½ to 2 hours, or until more than doubled in size.
   
   
5. Butter a 9x5x3-inch (2-quart) loaf pan.On a floured work surface, gently pat the dough into an 8-inch-long rectangle. Fold the dough in thirds and place seam-side down in the loaf pan. Let rise for 1 hour, or until doubled in size.
   
   
6. Place the oven rack on the bottom shelf of the oven and heat the oven to 400° F.
   
   
7. With a serrated knife, slash the surface of the loaf down the center. Bake for 20 to 30 minutes, or until a deep golden crust has formed and the loaf sounds hollow when tapped. Remove from the oven and turn out of the pan. Return the loaf to the oven directly on the oven rack and bake for 5 minutes. Remove and cool completely on a wire rack.
   
   Makes one 9-inch loaf
   
   
   NOTES:
   
   ◦  After adding the salt, mix until the dough clings to the hook and is smooth and elastic.
   
   ◦  The slow, repeated risings and slow fermentation give this loaf a chewy texture and depth of flavor.
   
   ◦  For a shiny, crisp crust, brush the dough with a little egg wash before slashing it.
   
   ◦  Slashing the loaf gives it room to expand.
   
   ◦  A pie pan full of ice cubes can be added to the oven just before the bread goes in to create a steamy atmosphere, like commercial bread ovens. It will release steam as the bread bakes.