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I’ve been having somewhat of a bad week.
You know that feeling when you’re waiting for something and you’re about 75%.. maybe 80% sure it’s bad, but maybe it’s good, but you won’t know for sure until it happens?
I am currently experiencing that feeling.
It puts you on edge, it’s extremely distracting and it makes me… well… punchy. Not in a “punch drunk” way, but in a “I feel like punching things” sort of way.
So I made some bread dough.
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Punching is good for bread dough. Some soft, squishy, YOU WILL BEND TO MY WILL bread dough.
This bread dough is touched with the sweetness of milk and honey.
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Milk and honey. I just like saying milk and honey. Something about it is just so comforting. Not that I ever put honey in my milk so I’m not sure where that reaction comes from. Is this a standard combo I’ve been missing out on? Aside from when I make bread?
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Anyhow, the combination in bread makes for an extra plush loaf with a crust that has just enough chew to it.
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If the kneading (*cough*punching*cough*) of this bread isn’t enough therapy, the warm, comforting plushness of its freshly baked innards may do something for you.
And if you don’t need the comfort of gnawing on straight-from-the-oven, pillowy, plain bread in a dark corner… not that I do… it still makes a pretty mean sandwich.
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Fresh baked bread therapy. It’s a legit science.
Except not really.
Sandwich Bread
Recipe adapted by Sweet as Sugar Cookies from At Home with Haley
Ingredients
- 1-2 cups all-purpose flour
- 2 cups bread flour
- 1 1/2 teaspoon salt
- 1 tablespoon yeast
- 4 tablespoons unsalted butter, melted
- 1/4 cup honey
- 1 1/4 cup warm milk 105F
Directions
- Combine the milk, melted butter, and honey in a bowl and microwave until it reaches 105-110F. Stir in the yeast and let sit until mixture is foamy, about 5 min.
- Mix the 2 cups of bread flour with the salt. Add to the yeast mixture. Stir in the all-purpose flour, 1/2 cup at a time, until the dough no longer sticks to the bowl (I needed about 1 3/4 cups). Knead mixture by hand on a floured surface for 5-10 minutes until dough is soft and pliable. If it is too sticky, add flour a tablespoon at a time. If it is too dry, add a teaspoon of milk at a time. The proportions may vary depending on your climate. (I kneaded in approx. 1/4 cup of flour.)
- Place the dough in a large, lightly oiled bowl, then flip the dough bottom side up to lightly coat it with the oil. Cover the bowl with plastic wrap and a dish towel and allow the dough to rise in a warm place for about 30-60 min. or until doubled in size. (I find if your home is cold, a closed oven with the oven light on works pretty well.)
- Remove the dough from the bowl and divide it in half. Roll each half into a rectangle about 10×14″. Starting with the 10″ side, roll the dough up, pinching together as you go to make a log. Pinch all seams together with moist fingers. Fold ends under and place dough seam side down in a well-greased bread pan. Cover pans loosely with plastic wrap and a dish towel and let rise for another 30-60 min. or until doubled in size.
- Bake in preheated 400F oven for about 25 min. Remove from pans and let cool on a cooling rack before slicing.
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