Yummy Sandwich Bread (for Cuisinart)
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Yield: 2 standard-sized loaves (using loaf pans)
2 c. bread flour
1-1/2 c. whole-wheat flour
1 T. vital wheat gluten
1/4 c. powdered milk
1 tsp. sugar
2 Tbsp. firmly packed brown sugar
1 tsp. salt
1/2 tsp. ground ginger
2 Tbsp. butter, chilled and cut into pieces (or use soft shortening)
1 Tbsp. active dry yeast (I use rapid-rise)
1 c. cold or lukewarm water
3 Tbsp. lemon juice
Insert metal blade in work bowl of food processor. Add flours, sugars, salt,
ginger, and butter; process for approx. 20 seconds. Add yeast and process for
approximately 10 seconds more to fully mix the ingredients.
Add water and lemon juice; process until dough forms a ball in the work bowl.
Insert dough blade and continue processing for approximately 2 minutes. Remove
dough to greased glass container; cover loosely with tea towel or plastic wrap.
Set in a warm, draft-free location until doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into loaves and place
in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea
towel or plastic wrap; place in warm, draft-free location until dough reaches the
top of the loaf pans.
Preheat oven to 375F. Uncover loaves and bake for 30 minutes. Remove loaves from
pans and place back into oven, baking for 10 more minutes. Remove to cooling racks
and cool for at least 30 minutes before slicing. If freezing loaves for later use,
cool thoroughly (about 90 minutes).
This recipe yields an extremely fluffy, airy loaf with a very pleasant texture
which is perfect for making toast and sandwiches.
NOTE: I have doubled this recipe when using my KitchenAid with excellent results.
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