1 loaf, 16 sandwich slices
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons kosher salt
3 tablespoons white granulated sugar
3 tablespoons (1 1/2 oz) unsalted butter melted
1/4 cup nonfat dry milk
1/4 cup potato flour (I use Bob's Red Mill)
1 1/4 lukewarm water
Combine all the ingredients in the bowl of a standing mixer fitted with the dough hook and knead until smooth. You can also make this by hand or in a bread machine. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add the heavier and drier your loaf will be. Transfer to dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with no-stick cooking spray. Place the dough in the bowl. Loosely cover with a kitchen towel or plastic wrap and place in a draft free space to rise for 1 hour.
Transfer the dough to a lightly floured work surface. Gently deflate the dough and shape into an 8 inch log. Spray the inside of an 8 1/2 x 4 1/2 inch loaf pan with non-stick cooking spray. Cover the loaf and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350º F. Uncover the pan and bake the bread for 35-40 minutes, tenting it lightly with aluminum foil for the final 10-15 minutes if it appears to be browning too quickly. Remove from the oven. Remove the bread from the pan and place on a wire rack to cool. Enjoy!
Printed from thegalleygourmet.net