Best American Sandwich Bread Abm Or Oven Recipes
AMERICAN SANDWICH BREAD
This comes from The New Best Recipe (published by the editors of Cook's Illustrated), although I found it on http://annieseats.wordpress.com. This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week.
Provided by WickedCook17
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix milk, water, butter, honey and yeast together.
- Combine 3 1/2 cups flour and salt in bowl of stand mixer.
- Gradually add milk mixture to flour.
- Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
- Turn dough out onto floured surface, knead briefly to form a small, round ball.
- Place dough in a greased bowl, turn to coat.
- To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
- Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
- Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
- Preheat oven to 350. Placing a glass dish with boiling water inside.
- Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
- Brush with melted butter, cool on wire rack.
- To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.
Nutrition Facts : Calories 238.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 487.9, Carbohydrate 42.5, Fiber 1.5, Sugar 6.5, Protein 6
AMERICAN SANDWICH BREAD - ABM OR OVEN
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.
Provided by KateL
Categories Breads
Time 2h28m
Yield 1 9-inch loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- **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.
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American Sandwich Bread: ABM or Oven Recipes
American sandwich bread has become a staple in American households. It is used for sandwiches, toast, and other dishes. There are two ways to make American sandwich bread: using an ABM (automatic bread machine) or using an oven. Each method produces a different texture and flavor, and some people have a preference for one over the other. In this article, we will explore the differences between the two methods and why they are important.
ABM (Automatic Bread Machine) Recipe
The ABM method is an easy way to make American sandwich bread. It involves putting all the ingredients into a machine, pressing a button, and waiting for the bread to bake. This method is preferred by many people because it takes less time and effort than making bread by hand. The ingredients used in this recipe are:
- 1 cup warm water
- 2 tablespoons butter, softened
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
To make American sandwich bread using an ABM, follow these steps:
- Measure and add the water and butter to the bread machine.
- Add the flour, sugar, salt, and yeast to the machine, in that order.
- Select the "basic white bread" setting and press the start button.
- Wait for the bread machine to do the rest of the work. When the bread is done, it will beep, and you can remove it from the machine.
- Allow the bread to cool before slicing and serving.
The ABM method produces a bread that is light and fluffy with a more uniform texture. The bread is also a bit sweeter than bread made using the oven method. This method is great for those who are short on time or don't want to put in much effort.
Oven Recipe
The oven method is a traditional way to make American sandwich bread. It involves mixing the ingredients by hand or with a stand mixer, allowing the dough to rise, and baking it in the oven. This method takes longer and requires more effort than the ABM method, but it can be very rewarding. The ingredients used in this recipe are:
- 1 cup warm water
- 2 tablespoons butter, softened
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
To make American sandwich bread using an oven, follow these steps:
- Proof the yeast by combining it with warm water and a pinch of sugar. Set aside for 5-10 minutes, or until the mixture becomes foamy.
- In a separate bowl, combine the flour, sugar, and salt.
- Add the yeast mixture and softened butter to the flour mixture and combine until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp towel, and allow it to rise in a warm place for 1-2 hours, or until it has doubled in size.
- Punch down the dough and shape it into a loaf. Place the dough in a greased bread pan.
- Allow the dough to rise again, this time for 30-45 minutes.
- Preheat the oven to 350°F.
- Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool before slicing and serving.
The oven method produces a bread that is denser and more rustic than bread made using the ABM method. The bread is also less sweet and has a more complex flavor. This method is great for those who have the time and desire to make bread by hand.
Conclusion
Whether you prefer the ABM method or the oven method, making American sandwich bread is a delicious and rewarding process. Each method produces a different texture and flavor, so it is important to choose the method that best suits your needs. Whichever method you choose, enjoy the process of making fresh, homemade bread that can be used for a wide variety of dishes.