May 22nd, 2011

spices, ginger, baking, cooking

Sandwich bread!

I just hunted through all the sandwich bread recipes at King Arthur Flour until I found one that didn't call for milk powder. (Liquid milk I can substitute for easily; powdered milk is harder.) As a bonus, it's really easy. Here it is veganized, with my comments in square brackets:

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I used a 9.5" x 5.5" pan rather than the 8.5" x 4.5" pan the recipe calls for, so my loaf came out wider and shorter; next time I'll increase the recipe by 25% or 50%. The comments on the original recipe say to increase all the ingredients proportionately except the yeast, which should stay the same.

It is SO TASTY. I managed to wait all of ten minutes before slicing into it. The crumb is dense, the crust isn't too thick, and the flavor is terrific. I'd never made bread with almond milk before and I'm really happy with how it came out.

EDIT: Here's the 1.25x recipe, in grams for those who prefer to use kitchen scales:

150 g milk equivalent
150 g hot water
65 g olive oil
265 g white flour (you can replace 25 g of flour with the same weight of wheat germ or ground flax seed)
240 g wheat flour
30 g sugar
5 g salt
7 g (1 packet) active dry yeast
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