Bread Baking Basics

Nothing is more rewarding than making bread from scratch.

- By Melissa Gaman, Khalil Hymore and Steve Jackson

SANDWICH BREAD

ACTIVE: 45 min l TOTAL: 3 hr 15 min (plus cooling) l MAKES: one 8½-by-4½-inch loaf

1¼ cups warm water (100 ̊to 105̊ )

1 ¼-ounce packet active dry yeast (about 2¼ teaspoons)

2 tablespoons sugar

3 cups all-purpose flour, plus more for kneading

½ cup whole-wheat flour

¼ cup dry milk powder

1½ teaspoons salt

¼ cup vegetable oil, plus more for the bowl and pan

1. Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes.

2. Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky.

3. Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour.