Old Fashioned White Bread

 I'm making a pot roast for dinner, so I asked my mom to bake us a bread. Here is what she made:

Ingredients:

• 3.75 cups (469 gr) of all purpose flour 
• 1 teaspoon salt
  
• 1 cup (240 gr) milk, warmed to 110 degrees
• 1/3 cup (80n gr) water, warmed to 110 degrees
• 2 tablespoons (28 gr) unsalted butter, warmed or gently melted
  
• 3 tablespoons (63 gr) honey
• 2.25 teaspoons instant yeat
  

 

Instructions:

1. Mix3.5 cups of flour and the ssalt in the bowl of a stand mixer.
2. Combine the milk, water, butter, and honey.
3. Attach the dough hook to the mixer, turn on low, and slowly pour the milk mixture into the flour.
4. Continue mixing in low until the dough begins to come together.
5. Switch to medium, and knead until the dough becomes smooth and shiny, about 10 minutes.
   (Scrape down the bowl and the hook now and then during the mixing.)
6. As needed, add in some of the reserved flour.
7. Turn the dough out onto a lightly floured work surface.
8. Knead dough fior about 15 seconds or so, and form a smooth round bowl.
9. Place the dough ball in a lightly oiled bowl, turn to coat all sides.
10. Cover dough with plastic wrap, and let rise until doubled which will be maybe 40 to 50 minutes.
11. Preheat the oven to 350 with a rack in the middle position.
12. Turn the risen dough out onto a flour surface, and roll or pat into a rectangle 1" thick and 9" wide.
13. Roll the dough up jelly-roll style into a 9" wide log, pressing and pinching to seal the seam.
14. Place in a greased 9 x 5" loaf pan with the seam side down.
15. Cover and let rise until the dough almost doubles in size, maybe for 40 to 50 minutes.
16. Brush the top of the bread with a little milk and a bit of honey, 
17. Optionally sprinkle with  a little oatmeal flakes, or some poppy or sessame seeds.
    
18. Place 2 cups of boiling water in a pan on one side of oven, and place the bread pan in as well on the middle rack,
19. Bake bread for 40 to 50 minutes until it reaches 195 degrees on an instant read thermometer - also about 4o to 50 minutes.
20. Remove the bread from the pan, transfer to a wire rack, and allow to cool to room temperature,
21. Optionally run a bit od soft butter on the top crust so the crust is soft.
    

 

Carole's Notes:

We liked this! It went great with our pot roast.

The recipe is from my mom - I am not sure where it first came from. I added the gram measurements for repeatability.

She shared the recipe as "American Sandwich Bread" in the Soup's On recipe collection published by the Friends of the Norwich Public Library. (She gave me the recipe book for Christmas in 2021.)