Home Bread-Bakers v114.n006.2
[Advanced]

Homemade White Sandwich Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 07 Feb 2014 15:02:11 -0800
v114.n006.2
Some one asked me for an almost fatfree bread (not just 
flour/salt/yeast/water) ... this is as close as I can come... anyone 
else have some to share with everyone??


* Exported from MasterCook *

                        Bread, Homemade White Sandwich

Recipe By     :
Serving Size  : 27    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Fatfree                         Hand Made

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  warm water -- (105-115F)
    1 1/2    tablespoons  yeast
                     3/4  milk
                     1/4  melted butter
    3        tablespoons  sugar
    1         tablespoon  salt
    6 1/4           cups  flour -- to 7 1/4C

This recipe make 2 delicious, fluffy loaves of homemade bread 
well-suited for sandwiches.  Freeze the extra loaf wrapped tightly in 
plastic wrap and covered with foil.

1.  Combine 1/2C warm water, yeast and a pinch of sugar in a small 
bowl.  Stir to dissolve the yeast and let the mixture sit for 10 min 
or until foamy.

2.  In a lg bowl (or in a work bowl of an electric stand mixer), 
combine the remaining water, milk, butter, sugar and salt  Add the 2C 
of the flour and mix well.  Continue to beat the mixture for 1 or 2 
min until smooth and creamy.  Add additional flour in 1/2C increments 
stirring well after ea addition until the dough holds together and 
starts to pull away from the sides of the bowl.

3.  Turn out the dog onto a generously floured work surface, or 
switch from the paddle attachment to the dough hook attachment in 
your stand mixer  Knead the remaining flour, adding a few tablespoons 
at a time, until the smooth, satiny dough no longer sticks to your 
hands.   If making by hand, the process will take about 5 min.  If 
using your stand mixer and dough-hook attachment allow about 3 or 4 min.

4.  Grease a bowl or other container with a sm amount of oil  Place 
the dough in the bowl, and turn the dough over to coat the surface 
with oil.  Cover the bowl lightly with plastic wrap.  Let the dough 
rise to room temp until doubled - about 1 1/2 hrs.

5.  Turn the dough onto to work surface, and divide evenly in 
half.  Grease two standard loaf pans (9x5") with butter, and set 
aside.  To form the loaves, pat or roll each ball of dough into a 
rectangle.  The longest side of the rectangle should be approx the 
size of your loaf pan.  Starting with the longest side, roll the 
rectangle into a tight loaf, pinching the seam to seal.  Place each 
loaf seam-side down in the loaf pans, and cover loosely with plastic wrap.

6.  Allow the loaves to rise at room temp until doubled again - about 
30 min.  Preheat the oven to 350F while the loaves rise.  Just before 
baking, use a sharp serrated knife to make three diagonal slashes 1/4 
- 1/2" deep in the top of each loaf.  Bake for 40-45 min or until the 
loaves appear deep golden-brown and sound hollow when tapped on 
bottom.  Allow loaves to cool completely before slicing.

Makes 2 loaves, approx 18 slices

Source:
    "Homemade Bread 50+"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; trace Fat (2.5% 
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 238mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Other Carbohydrates.