Lazy day

I woke up to a world of white this morning after my short night...I stayed up late since I have to be in bed again by 1:00 pm for my overnight shift tonight. There is something so peaceful about a big snow. Right now it is just coming down in light flurries, and after the huge breakfast/brunch I just had, I am ready for some shoveling and snow angels.

But I am out of bread. So, instead of making breakfast first thing this morning, I got the dough going for some sandwich bread. The recipe is basically from On Baking with some minor refinement. It is super easy and rises quickly. The last several times I've made this bread, I needed two loaves, but today I plan on freezing one after fermentation. This is after you let it rise in the bowl, portion and shape it. Sour dough bread is extremely difficult to thaw and bake (I haven't been successful yet), but I am hoping this recipe will be easier. I'll find out next week!

Here is the recipe:
NOTE: You will need a scale. If you don't have or want whole wheat, just use all bread flour. And remember to adjust your water temperature! Last time I made it, I used 90 degree water, this time I needed 100.

Sandwich Bread

Yield: 2 large loaves

Method: Straight dough

Fermentation: 1 to 1 ½ hours

Proofing: 30-60 minutes

-Adjust water temp according to surroundings AND ingredients

-Soften butter

-ALWAYS keep dough covered to keep from drying out, except in proofer

-Remember yeast ratios

            Compressed: ½ less than Dry Active

            Dry Active: ½ less than Instant

Preheat Oven: 

-400° for large loaves to 200° (approx. 35 min)

-375° for sm. loaves/rolls to 190° (approx 20 min)

-Place old sheet pan in oven now for placing water in during baking

Active Dry Yeast                                    .5 oz                                                 15 g

Water, temp controlled*                        12 oz                                                  360 ml

-Dissolve yeast

Nonfat dry milk powder                        1.25 oz                                                35 g

Bread flour                                            12 oz                                                   360 g

GS                                                         1 oz                                                     30g

Salt                                                       .5 oz                                                    15 g

-Blend together in mixer

-Add yeast mixture

Butter, softened                                        1 oz                                              30 g

Eggs, rm temp                                          3.2 oz (approx. 2 eggs)                100 g

-Add to bowl

-Stir together w/ dough hook

-Scrap bowl as needed

Bread flour                                                6 oz                                                180g

Whole wheat flour                                    6 oz                                                 180 g

-Blend together

-Add to mixture, a little at a time

-Knead w/ dough hook until combined & dough reaches 77°*

-Windowpane test

-Splash some veg oil in bowl, mix 10 seconds on low

-Cover & place in a warm spot

-Ferment until doubled (approx 1-1 ½  hours)

-Punch down dough & let rest 5 min.

-Divide into loaves, rolls or cloverleaf rolls (3 balls placed together in a muffin pan)

-Spray pan with cooking spray; I like to also sprinkle with corn meal.

-Proof until doubled or freeze

Egg wash (whole or whites. Will produce thick crust)  OR spritz with water                

-Brush or spritz as needed

-Place in oven

-Pour 1 C of extremely hot tap water in sheet pan

-CLOSE DOOR IMMEDIATELY

-Bake at 400° for large loaves to 200° (approx. 35 min)

-Bake at 375° for sm. loaves/rolls to 190° (approx 20 min)