2 Hr Sandwich Bread: Serve with a Side of Soup

A friend shared some old Cooks Magazines and I’ve been enchanted by them. Not only do they have great recipes and tips, the chefs and bakers go through their failed attempts before coming up with the final recipe. That is so helpful.

 

Our family loves the no-knead Artisan bread recipe that takes 17 hours (mostly rise time), and has a showy appearance and a thick and flavorful all-around crust similar to sourdough. I couldn’t imagine a bread recipe could rise, rest, rise again and bake all in 2 hours. But it did.

2 c. bread flour plus 6 Tablespoons whole wheat flour
2 1/4 teaspoons rapid rise yeast (or instant)
1 1/4 cups warm water (not cold)
2 T. butter
1 T. organic honey
1/8 t. pepper or other seasonings to taste
3/4 t. salt

In a stand mixer you’ll be using the paddle mixer, not the bread hook or the whisk. Mix bread flour, whole wheat flour and yeast together. Add the warm water and the melted butter and honey and mix on low speed for 1 minute. Increase it to medium and mix for 2 more minutes.

Scrape down the bowl and paddle with a rubber spatula and mix it on medium another 2 minutes. Scrape down again, detach from the machine and leave the paddle standing in the batter. Cover in saran wrap, place in a warm spot and let rise until it’s double in size, about 20 minutes.