American Sandwich Bread - ABM or Oven

Name: American Sandwich Bread - ABM or Oven
Prep time: 10 min
Cook time: 2 h 18 min
Total time: 2 h 28 min
Yield: 1 9-inch loaf, 10 serving(s)
Ingredients: 1/3 cup warm water (about 110 degrees); 1 cup warm whole milk (about 110 degrees); 2 tablespoons unsalted butter, melted; 3 tablespoons honey; 1 3/4 cups bread flour; 1 3/4 cups whole wheat flour; 2 teaspoons salt; 2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast

Submitted by KateL

"Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times."

Download

photo by Sassy J

Ready In:: 2hrs 28mins
Ingredients:: 8
Yields:: 1 9-inch loaf
Serves:: 10

ingredients

¹⁄₃ cup warm water (about 110 degrees)
1 cup warm whole milk (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 ³⁄₄ cups bread flour
1 ³⁄₄ cups whole wheat flour
2 teaspoons salt
2 ¹⁄₄ teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast

directions

**ABM METHOD**.
Add ingredients in order recommended by your ABM manufacturer.
Select Quick setting, and start.
After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
**OVEN METHOD**.
Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
IF USING STANDING MIXER.
Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
Go to Step 20.
IF USING FOOD PROCESSOR.
Mix flour and salt in bowl of food processor fitted with the steel blade.
Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
Process 35 seconds.
Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.