Slow-Rise American Loaf Bread

Name: Slow-Rise American Loaf Bread
Yield: Makes one 9-inch loaf
Ingredients: 3 1/2 cups, bread flour, plus extra for work surface; 2 teaspoons, table salt; 1 cup, milk, warm (110 degrees); 1/3 cup, water, warm (110 degrees); 2 tablespoons, unsalted butter, melted; 3 tablespoons, honey; 1 package, dry active yeast

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Appears in Cook's Illustrated May/June 1996

Desserts or Baked Goods

Breads

SERVESMakes one 9-inch loaf

TIME1½ hours, plus 2¾ hours rising and 2 hours cooling

WHY THIS RECIPE WORKS

We wanted a good, solid sandwich bread recipe that could be done in two hours, start to finish, including baking time. We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resi...

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