“You can do it” Sandwich Bread
Adapted from Michael Ruhlman’s Everyday Sandwich Bread Recipe
Makes 1 loaf of bread
20 ounces all-purpose flour
12 ounces water
2 teaspoons salt
1 teaspoon active dry yeast
1. Combine all of the ingredients in the bowl of a standing mixer. Using the dough hook, mix the ingredients on medium speed until the dough is smooth and very elastic (about 10 minutes). Remove the bowl, cover it, and let it rise in a warm place until the dough has doubled in volume. This can take anywhere from 2 to 4 hours depending on how warm the area is where it is rising.
2. Remove the dough from the bowl, place it on a smooth surface, and then punch it down and knead it to get as much gas out as you can. Then shape the dough into a rectangle that is approximately 8×11-inches in size. Cover it with a towel and let it rest for 10 minutes.
3. Shaping the dough: Fold the dough rectangle in half and then use the heel of your hand to press the halves together. Fold in half again, and repeat the process until you have a round loaf. Place it in an greased loaf pan, seam side down, and cover with a towel to rise (or place it in a Dutch oven and cover it) until it has doubled in volume (approximately 1 hour). While the dough is rising, preheat your oven to 450 degrees Fahrenheit.
4. When the dough has finished rising,use a sharp knife to make a slash down the center of the loaf. Make the cut about 1/4-inch deep at a 30 degree angle. Put the loaf into the oven and then turn down the heat to 350 degrees Fahrenheit. (If you are using a Dutch oven, leave the lid on for the first half hour.) Bake the bread for about one hour. For the best results, the internal temperature of the loaf should be about 200 degrees Fahrenheit. Remove the bread from the oven and let it cool before slicing into it.