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Sandwich loaf bread

based on "Incredible Toast Basic Loaf" from Cook Wise, page 21 -- this is an enriched dough (butter + egg)
  • 1 tsp yeast
  • 1/4 cup warm water
In the mixer bowl, stir together and let stand for 2 minutes until a foam forms, indicating the yeast is alive and well. (note 2)
  • 1 cup warm water
  • 1 cup flour
Add and beat on low-medium speed with the paddle blade for 4 minutes to beat air into the dough. For "improved flavor and texture", let that sit for 30 minutes.
  • 1.5 tsp butter
  • 1 egg yolk
  • 1 tsp salt
  • 2 tbsp very cold water or crushed ice
Mix these together, then add to the bowl and stir together for a minute to incorporate.
  • 1 1/2 cup flour
Replace the paddle with the dough hook. Knead on low-medium speed for 5 minutes until the dough is very elastic. (note 1)

Place the dough in an oiled bowl and turn to coat it well with oil. Cover and prove for 1 hour, about doubling.

Punch down, fold the back of the bottom of the dough over the top. Repeat punching and folding with the front bottom. Shape the dough and stretch the top into a little collected bunch at the bottom. Then place it into an oiled loaf pan (ours is glass), seam side down. Let it fill the middle roughly equally, and leave it to prove again for another hour, doubling again.

Preheat oven to 375F with a baking stone. Pour 1 cup of water into a pan under the stone, and bake for about 50 minutes, until it's golden brown and hollow to the tap. Put on a rack to cool. You have a loaf of bread!


note 1: "The dough should be very soft." I keep having to add more water here, so the ratio may not be quite right.

note 2: The original recipe has you make what are effectively instant mashed potatoes (dry milk and potato flakes) and using that instead of the 1 cup warm water. It might be interesting to try using some milk here instead.