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Bread is about the most inexpensive thing you can make and it’s far superior than the store-bought stuff! Making bread from scratch isn’t difficult but it does require a bit of time and patience. The good news is, the most time-consuming part is waiting for the bread to rise, so you can get other things done while you’re waiting. Anyway, if you are going to be home for a couple of hours it’s really worth it to make a loaf or two.
I use a Pullman Loaf pan for this recipe, it’s really worth investing in one if you are going to be making sandwich bread regularly! Make sure you grease the pan (the lid too) very well before baking so that it slides out easily.
Everyday Sandwich Bread
- 1 cup of warm rice milk
- 1 cup of warm water
- 2 Tablespoons of active dry yeast
- 2 1/4 cups of white bread flour
- 2 1/4 cups of whole wheat flour
- 3/4 teaspoons of agave
- 1 3/4 teaspoons of salt
- In a stand mixer fitted with the dough hook, dissolve yeast and agave in the warm rice milk and water. Set aside for several minutes until the mixture looks foamy. Add flours and salt and mix on low for 6 minutes.
- Place dough in a large oiled bowl, and turn it around once so that the top gets nice and oiled too. Cover tightly with plastic wrap and place in a warm place for 1 hour, until the dough has almost doubled in size.
- Punch down the dough and knead it for 1 minute in the bowl. Shape it into a loaf about 13 inches long, so that it fits comfortably in the pan. Close the lid, and let rise for 20 minutes. Bake at 450 for 18 minutes. Remove immediately from the pan onto a cooling rack.
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