2 hrs 28 mins
2 hrs 18 mins
Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times.
My Private Note
Units: US | Metric
- 1**ABM METHOD**.
- 2Add ingredients in order recommended by your ABM manufacturer.
- 3Select Quick setting, and start.
- 4After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
- 5Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- 6Slice and serve.
- 7**OVEN METHOD**.
- 8Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
- 9IF USING STANDING MIXER.
- 10Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
- 11Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
- 12Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
- 13Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
- 14Go to Step 20.
- 15IF USING FOOD PROCESSOR.
- 16Mix flour and salt in bowl of food processor fitted with the steel blade.
- 17Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
- 18Process 35 seconds.
- 19Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
- 20Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
- 21Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
- 22Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
- 23Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
- 24Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
- 25If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
- 26Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
- 27Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- 28Slice and serve.
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Nutritional Facts for American Sandwich Bread - ABM or Oven
Serving Size: 1 (86 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 208.3
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.0 g
- Cholesterol 8.5 mg
- Sodium 477.7 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 3.0 g
- Sugars 6.5 g
- Protein 6.2 g