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!
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White Sandwich Bread Recipe
- 1 cup + 2 tablespoons to 1½ cups lukewarm water*
- 1 heaping tablespoon honey
- 2¼ teaspoons instant yeast
- 1¾ teaspoons salt
- 2 tablespoons soft butter
- 4 cups King Arthur Unbleached All-Purpose Flour
- 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.
Recipe from King Arthur Flour
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