234 Sandwich
An every day sandwich & toast bread named for the weights of powder milk, fat and sweetener. This enriched bread recipe is sort of a cross between The Fannie Farmer Cookbook White Bread and the King Arthur Flour Classic 100% Whole Wheat Bread. Makes two loaves.
- 1 tbs active dry yeast dissolved in
- 1/4 cup warm water for 5 minutes
- 1 pint warm water
- 1 tbs salt
- 2 oz powder milk (or substitute 1 cup warm milk for 1 cup warm water)
- 3 oz fat (bacon grease, butter, oil)
- 4 oz sweetener (molasses, maple syrup, honey)
- 1 lb 12 oz wheat flour
Activate yeast. Grind flour. Combine water, salt, powder milk, fat, sweetener, half the flour and activated yeast in the mixer bowl. Mix thoroughly (about 2 minutes) with the dough hook then let it rest another 2 minutes. Start the mixer and spoon in the rest of the flour. Knead until a bit after the dough climbs the hook and cleans the bowl. (15 minutes or more. While whole wheat dough benefits from lots of kneading, you can go too far in the mixer. You'll know you've over kneaded if the dough goes all liquidy again.) Turn out into a well greased bowl, cover and let rise to double bulk (about an hour.) Punch down and turn out onto a well greased surface. Cut in half, form into loaves and place into two well greased 1 pound loaf pans. Cover and let rise above the pan tops (about an hour.) Slash the tops and bake in a preheated 350 degree oven for 25 minutes. Insert a thermometer and finish baking to an internal temperature of 195 (about 10 minutes.) Remove bread from pans, lightly butter the tops and cool completely on a wire rack. Slice, bag and freeze what you won't eat today or tomorrow.