King Arthur Classic Sandwich Bread

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, 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). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.Yield: 1 loaf.

Source: http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

Cracked Wheat Bread

Oh I love this bread! This recipe makes enough for two smaller loaves. I doubled it and made two larger loaves and one small loaf. The thermometer sticking in the large loaf is one I purchased that gives the temperature of fully baked bread. It has been wonderful to have!

Cracked Wheat Bread

Ingredients

• 1 1/4 cups warm water
• 1/2 cup cracked wheat
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 tablespoons butter, softened
• 1 tablespoon salt
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 cup milk
• 1 cup whole wheat flour
• 4 cups all-purpose flour

Directions

1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Source: http://allrecipes.com/Recipe/cracked-wheat-bread-ii/detail.aspx

Brazilian Cheese Bread

Whenever I go to a Brazilian Grill, I can't get enough of the cheese bread. The texture is so chewy and unique. I found the recipe! The recipe makes bread as good as what you get in the restaurants. I don't usually post the step by step pictures only because I have a very old camera and I'm lucky to get one good picture but this time I have a few. But I can't seem to rearrange the pictures. I have I left them below for you to see. So without further adieu, I present Brazilian Cheese Bread!

Brazilian Cheese Bread

• 1 egg
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup packed queso fresco cheese (Mexican farmer's cheese)
• Mexican farmer's cheese -
• 1/2 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Here are the pictures from ending to beginning. I don't know why I can't seem to edit them.