by Kitchen Company Crew | Jan 17, 2023 | Breads & flatbreads, Recipe
Fast & Easy American Sandwich Bread
The fastest, easiest soft sandwich bread
Prep Time 1 hour hr 5 minutes mins
Cook Time 45 minutes mins
Course Bread
Cuisine American
- 2 Cups Bread (or all-purpose) flour 11 oz
- 6 Tbsp Whole wheat flour 2 oz
- 2.25 tsp Instant or RapidRise yeast
- 1.25 Cups Water + 2 Tbsp 120F
- 3 Tbsp Butter, unsalted melted
- 1 Tbsp Honey
- ¾ tsp salt
- 1 Egg + 1 tsp water + pinch of salt Optional
In the bowl of your stand mixer place flours, yeast, 1.25 cups water, 2 Tbsp melted butter, and honey. Using the paddle attachment (not the dough hook) mix on low for 1 minute, then on medium for 2 minutes. Scrape the sides if needed and mix on medium for 2 more minutes. Remove bowl from the mixer and leave the paddle in the bowl. Cover with plastic wrap and leave in a warm place to rise for about 20 minutes or until about doubled in size.
Prepare your loaf pan by:spraying it with nonstick spray OR lightly buttering it or lining it with parchment and lightly buttering the parchment (this is the best method, IMO). Dissolve salt in 2 Tbsp of water. Reattach bowl and paddle. Add salt water mixture and mix on low for about 40 seconds then on medium for about 1 minute.
Pour the dough into the prepared pan and smooth it so it's top is even. Cover with plastic wrap and let it rise in a warm place for about 20 minutes or until it comes halfway up the rest of the loaf pan.Preheat the oven to 375FRemove the plastic wrap and brush the egg mixture gently over the top (optional). Leave uncovered in a warm place to rise for another 10 minutes or so until the dough is level with the top rim of the pan. Bake for 40 - 45 minutes, turning about halfway through, until it is a deep, golden brown. If using a larger pan, check for doneness at 30 - 35 minutes. Done is an internal temperature of 210F.
Remove from pan to a cooling rack and brush the top and sides with melted butter. Resist cutting until completely cool.
I've made this bread twice in three days. It's really easy and tasty. It is, by far, the easiest soft bread I've ever made and it doesn't take hours of rise time. Give it a try.
Keyword bread, easy, fast, sandwich bread, soft bread, yeasted bread
by TheKitchenCompany | Sep 19, 2019 | Breakfast, Brunch, Recipe |
These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.
Easy Basic Pancakes
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 1 cup All Purpose Flour
- 2 tsp Baking powder
- 1 cup Milk
- 1 Large egg
- 2 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Unsalted butter melted, or vegetable oil
Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.
