Ingrédients pour American Sandwich White Loaf Midwest
- cups Buttermilk
- 1 cup (240ml) boiling water
- 1/4 cup + 1 tablespoon (129g total) melted unsalted butter
- tablespoons Honey
- 3 1/2 cups (455g) all-purpose flour
- 2 1/4 teaspoons (7g) active dry yeast
- 1 1/2 teaspoons (9g) salt
- 1 1/4 cups (300ml) lukewarm milk
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Comment préparer American Sandwich White Loaf Midwest
- In a standing mixer fitted with the dough hook, combine 3 1/2 cups (455g) all-purpose flour, 2 1/4 teaspoons (7g) active dry yeast, and 1 1/2 teaspoons (9g) salt.
- With the mixer on low speed, gradually add 1 1/4 cups (300ml) lukewarm milk and 1/4 cup (59ml) melted unsalted butter (115g). Mix until a shaggy dough forms, about 1 minute.
- Increase mixer speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic.
- Lightly flour a clean surface. Turn the dough out and knead briefly by hand (about 30 seconds) to form a smooth, round ball.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover tightly with plastic wrap.
- Let rise in a warm place until doubled in size, about 1-1 1/2 hours.
- Gently deflate the dough.
- On a lightly floured surface, gently press the dough into a 9-inch square.
- Roll the dough into a tight cylinder and pinch the seam to seal.
- Place the seam-side down in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap.
- Let rise in a warm place until almost doubled in size and springs back slowly when gently poked, about 1 1/2 hours.
- Preheat oven to 350°F (175°C). Place an oven rack in the middle position.
- Bring a kettle of water to a boil.
- Gently brush the loaf with 1 tablespoon (14g) melted unsalted butter.
- Place the loaf pan in the preheated oven. Place an empty baking sheet on the rack below the loaf pan.
- Carefully pour about 1 cup (240ml) boiling water into the empty baking sheet (creates steam for a soft crust).
- Bake for 40-50 minutes, or until golden brown and the internal temperature reaches 200°F (93°C) on an instant-read thermometer.
- Carefully remove the loaf from the oven and let cool completely on a wire rack before slicing (about 2 hours).
Nutrition Information (Approximate per serving)
Sodium
205 g
Sugar
259g
Fat
156g
Carbs
141g
