The Perfect Sandwich Loaf
This loaf is the perfect loaf for sandwiches, and, was the first loaf I ever mastered!
Servings 12 slices
Calories 118kcal
Equipment
- 1 mixing bowl
- 1 wood spoon
- 1 Loaf Pan
Ingredients
- 1 1/2 cups filtered water heated to 105-110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tbsp honey
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 3-3 1/2 cups unbleached all-purpose or bread flour
Instructions
- Add heated water to mixing bowl and add yeast and honey. Stir, cover, and let proof for 5-10 minutes. Yeast mixture will look foamy when activated.
- Add olive oil and salt.
- Add 3 cups flour. Mix well. Reserve other 1/2 cup for kneading.
- Turn onto floured surface and knead for 8-10 minutes. Adding just enough flour to keep dough manageable. You do not need to use the entire 1/2 cup of reserved flour.
- Wash mixing bowl and grease with oil. Add dough and turn it a couple of times to make sure it is coated in the oil. Cover, and allow to rise for 1-2 hours or until doubled.
- Once doubled, punch dough down and turn onto lightly floured surface. Knead for a few turns to make sure it is properly deflated.
- Shape the dough into a loaf shape. Grease loaf pan. I prefer to lift the dough and drop it on the table a few times to make sure there are no big bubbles inside.
- Add the dough to the greased loaf pan. Cover, and allow to rise 30 minutes to an hour.
- Preheat the oven to 350 degrees F.
- Once the dough has topped over the loaf pan, bake in preheated oven for 30-35 minutes or until golden brown. The internal temperature should read 205-210 degrees F.
- Optionally, you can brush with an egg wash before baking.
- Allow to cool completely before slicing.
Nutrition
Serving: 1slice | Calories: 118kcal | Carbohydrates: 20.8g | Protein: 2.9g | Fat: 2.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.5g | Sodium: 147mg | Potassium: 41mg | Fiber: 0.8g | Sugar: 0.6g | Calcium: 4mg | Iron: 1.1mg