When I was watching Charlie Brown Thanksgiving this year for my Monday Movie Challenge, I decided I wanted to recreate the entire kids Thanksgiving meal. The meal was quite simple, something kids could pull together on their own without a lot of help. The meal consisted of jelly beans, pretzel sticks, buttered popcorn, buttered toast and what I interpreted as Pomegranate Panna Cotta. I made a homemade loaf of white sandwich bread. This recipe is simple and something kids could tackle. I doubt Charlie Brown made his own bread given the short lead time he was given by Peppermint Patty to pull this together, but I recommend fresh bread anytime!
⅓ cup Baker's Special Dry Milk or ½ cup nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan.
Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1½" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
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