American Light Wheat Sandwich Bread
A bread with a tender crumb that creates a soft loaf that's perfect for sandwiches and ready in about 2 hours using a food processor to do the kneading. No stand mixer required!
Yield
12 servingsPrep
15 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅓ | cup |
water
warm |
|
| 1 | cup |
milk
warm |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
honey
|
|
| 2 ½ | teaspoons |
yeast, active dry
rapid rise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 79 | ml |
water
warm |
|
| 237 | ml |
milk
warm |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
honey
|
|
| 13 | ml |
yeast, active dry
rapid rise |
|
Directions
Turn your oven on for 2 minutes to warm, then turn off the oven heat.
Add the flour and salt to the bowl of your food process and pulse several times to combine.
In a glass measure, add the milk, water, butter and honey. Microwave for 30 seconds to one minute to warm (no more than 100 degrees F). Stir in the yeast.
Add the liquid to the food processor and process until a ball forms. Let rest for 2 minutes, then process for one minute.
Turn out the dough onto a very lightly floured surface (the dough should be slightly tacky) and knead by hand until smooth and elastic (several minutes).
Shape into a ball and place in a lightly greased bowl. Cover with plastic wrap and place into the warmed oven to rise until doubled, about 40 minutes.
Grease a loaf pan (using a pullman loaf pan will give you a perfectly square sandwich shape, see the link below).
Turn out the dough and form into a loaf. Place into the greased loaf pan and allow to rise until doubled, about 20 to 30 minutes. If using a pullman loaf pan, slide the top cover into place.
While the loaf is rising, preheat the oven to 350℉ (180℃).
Bake for 40 to 50 minutes, or until an instant-read thermometer reads 200 degrees F when inserted into the center of the loaf.
Cool in the pan for 5 minutes then turn out and cool on a wire rack.
