Classic Sandwich Bread

King Arthur Flour

3 cups AP flour (preferably King Arthur)
1/2 cup milk
1/2 to 2/3 cup hot water (add just enough to make a soft, smooth dough)
4 tablespoons melted butter
2 tablespoons sugar
1 1/4 tsp table salt
2 tsp instant yeast

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Light and Fluffy Dinner Rolls

Adapted from The Joy of Cooking

1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup butter
1 1/4 tsp salt
2 Tbsp sugar
1 cup hot water
1 egg
3 cups AP flour
Nonstick cooking spray

Combine the warm water and yeast. Whisk together and let sit.

Combine the butter, salt, sugar, and hot water. Stir together until the butter melts. Place in the fridge for five minutes or so to cool down to under 120 degrees. Add the yeast mixture and stir to combine. Beat in the egg, then mix in the flour. The dough will be very, very soft.

Cover the bowl and place in the fridge for 2 to 12 hours. (I rose it on the counter, but the dough was very sticky and hard to handle. I think it’s better to refrigerate it.) Punch it down. Prepare a muffin pan or baking sheet with nonstick cooking spray (you may have to use both, as this recipe yielded 15 rolls for me), and fill the cups about halfway full with dough. Oiling your hands may be necessary if the dough is really sticky. If using a baking sheet, place the rounds about two inches apart. Let rise for about 30 minutes (turn the oven on to 425 about 15 minutes in), or until doubled in bulk. Back at 425 for 15 to 18 minutes. Remove from pan or sheet and cool on a rack.