White Sandwich Bread

I have been baking for over 20 years, and I have marked my learning process by being aware of my anxiety level each time I attempt to make bread. My first attempts were filled with anxiety about getting the water temperature just right, or kneading the dough enough or having the right flour or ensuring that I have the right proportions or adding things to make it fancier. Through many trials and errors, I have slowly come to realize that bread is a very simple thing to make. At it's very basic level, it's just water, sugar, yeast, salt and flour. I have also realized over time that it is a process that lends itself to fudging and that one doesn't need to be so exacting or calculating, and it can be done with little or no hand wringing. The only rule for success in bread baking is this, and it's a rule that I learned from acting that I now apply to this process: Don't hurt yourself or anyone else. The entire bread baking process is to ensure that the yeast stays alive and thrives until you are ready to kill them all and eat them. With that in mind, I would like to present to you a recipe for white sandwich bread which is adapted from the first recipe in "The Bread Book: A Baker's Almanac" by Ellen Foscue Johnson published by Garden Way Publishing. This book, more than anything else, helped me to relax and enjoy baking at home!

White Sandwich Bread

Ingredients

1 Cup Water
1 Package Active Dry Yeast
2 Tbsp. Honey or Sugar
1 Cup Flour
1/8 Cup Wheat Germ
1/8 Cup Wheat Bran
1 Cup warm Milk
2 Tbsp. Olive Oil
2 Tbsp. Salt
4 to 5 Cups Flour

Butter for pans


Firstly, take a cup of warm water and mix it with the 2 Tbsp. honey or sugar in a bowl. The water should feel kind of tepidly warm. Make sure to mix it well, especially if you are using honey.








Then you add the yeast. I have found that if you sprinkle the dry yeast gently on the top of the sugar water, it incorporates easier. It give the yeast a chance to soak up the water before you mix it in.

Once the yeast starts to activate, it will create a foamy dome above the water. Once you see that dome, it's ready. Now, take about one cup of the flour with the wheat germ and wheat bran, salt and olive oil and dump it in the bowl. The next thing to do is mix. I've found that it is best to mix it slowly and steadily for 10 minutes and then start counting strokes until you reach 200. It takes about 15 minutes and the result is a lighter bread because this mixing starts the gluten making process.


















When the mixing is done, it should have the consistency of loose porridge and have a glossy sheen on the top.












Next thing to do is add flour. I add between a 1/2 to a cup of flour, mix it down until it's fully incorporated and do it again and again until the dough begins to not stick to the bowl when you mix it down. I would estimate that it is about 2 1/2 to 3 cups of additional flour. At this point, the dough will be kind of sticky and a damp. Take a spatula and scrape the spoon off, then scrape the dough on to a well floured surface, flour your hands and begin kneading. Anybody who doesn't think kneading is fun, should have their head examined. It is fun and there are no specific rules in how you do it. Basically, kneading needs two things to happen: 1. The dough needs to be gently stretched so that it creates gluten to hold the gas in dough to create holes. 2. You need to incorporate and thoroughly mix more flour to create a consistent and lightly moist loaf. I make sure that my hands are well floured before I begin. The dough starts out slack and a little lumpy. Then, I push the dough forward with the heels of both hands, give it a three quarter turn and push again. I work pretty quickly and gently to start, and as the dough becomes more elastic, I can slow down. With each turn and push, be mindful of keeping a light dusting of flour over the work area. I always keep a little pile off to the side where I can quickly incorporate flour.












At the end of the kneading process, the dough should look smooth, slightly dry and have a matte finish. You then butter a bowl, put the dough in, swirl it around, flip it, swirl it around again and let it sit in a warm dry place with a warm damp towel over it.













When the dough has doubled in size, test to see if it has risen enough. If you stick your finger in and the depression stays, it's time.










Next, you pour the dough out onto a lightly floured surface and gently press down on the dough with your fingertips. Then, you gently stretch and fold the dough until it begins to resist, at this point gather the dough into a ball by pulling down on all sides and gathering the dough underneath and set it down on a lightly floured surface and cover for 15 to 20 minutes. At the end of the resting process, it should look a little puffy.












Next, you cut the dough in two and lightly flour where you made the cut. Then, you gently shape them into loaves and place them in buttered pans, swirl 'em, flip 'em, swirl 'em again and let 'em sit in a warm dry place with a warm damp towel over 'em.












When they've just about doubled in size, preheat your oven to 375, get a sharp knife or razor and cut the top of the loaves. Then, you take a food brush and brush water on top of the loaves.












Then you stick them in the oven for 30-35 minutes and they are done. At the end, you can pop them out of the pans and put them back in the oven for 5 minutes to crisp them up a bit.












Enjoy.