1 loaf, 16 sandwich slices
3 cups unbleached all-purpose flour
2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast (.25 ounce packet)
1 1/2 teaspoons kosher salt
3 tablespoons white granulated sugar
3 tablespoons (1 1/2 ounces) unsalted butter, melted
1/4 cup nonfat dry milk
1/4 cup potato flour (I use Bob's Red Mill)
1 1/4 cups lukewarm water
Combine all ingredients in the bowl of a standing mixer fitted with the dough hook and knead until smooth and elastic, about 5-7 minutes. 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 the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl and 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 (I like to use a large cake dome) 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!
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