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.
Course Bread
Cuisine American, French
Prep Time 1hour30minutes
Cook Time 18minutes
Total Time 1hour48minutes
Servings 12servings
Calories 175kcal
Author Roxane McNulty
Ingredients
1cupof warm rice milk
1cupof warm water
2Tablespoonsof active dry yeast
2 ¼cupsof white bread flour
2 ¼cupsof whole wheat flour
¾teaspoonsof agave
1 ¾teaspoonsof salt
Instructions
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.
Notes
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.