Best King Arthurs Sandwich Bread Recipes

King Arthur's Whole Wheat Sandwich Bread image

Provided by cook from scratch

Time 3h

Yield 1 loaf

Number Of Ingredients 7

13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
2 tablespoons butter or 2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
3 1/2 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
2 teaspoons instant yeast

Steps:

Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

King Arthur's Sandwich Bread image

Provided by Lissa.Blair

Time 2h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 6

3 cups unbleached all-purpose flour
1 cup milk
2 tablespoons butter (or margarine)
2 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons yeast (or one envelope)

Steps:

Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown.
Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.

Nutrition Facts : Calories 115.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 6, Sodium 200.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.6, Protein 3.1