BLT Bread

First of all, no, this bread does not have bacon in it.  My kids have been asking me that all week as soon as they heard what I was planning to bake today. It's called BLT bread because it is supposed to be the perfect bread to use with a BLT, which just happens to be on the menu tonight!  See how I worked that out?!

It was an easy, no fuss recipe from this book (yep another one!) There are so many recipes from this book that I can't wait to try!

In the bowl of a standing mixer proof the yeast with a teaspoon of sugar and the warm water.  Let stand while you prepare the rest of the ingredients.  When the yeast is foamy add the rest of the sugar, the melted butter, warm milk, egg, and 1 cup of each of the flours.  Mix together with the dough hook.  When thoroughly combined add the salt and the remaining all-purpose flour. While mixing with the dough hook slowly add most of the remaining bread flour, all if needed, until you get a soft, stretchy dough.

Notice how the dough is slightly sticking to the bottom of the mixing bowl, but is not sticking to the sides.  This is where you want it to be.  Knead the dough in the mixer for about 5 minutes. Spray the top of the dough with nonstick cooking spray (this makes it easier to get the dough out of the bowl when done rising (another new technique!)  Cover the bowl loosely with plastic wrap or a clean, dry towel.  Allow to rise 45-60 minutes, till almost doubled in size.
 

While the dough is rising you can prep the pans.  Goldman uses a method called double sheeting to protect the bottom of the crust.  I gave this a try today.  Spray two loaf pans generously with cooking spray and place on a parchment lined baking sheet.

Punch down the dough and divide in two on a lightly floured surface.

Shape each piece into an oblong loaf and place in the pans. Brush with melted butter and lightly sprinkle with cornmeal.

Loosely cover with a clean, dry towel.  Allow to rise for 45-90 minutes till puffy and doubled in size.

While the dough is rising preheat the oven to 400 degrees F.  As soon as you put the loaves in reduce the temperature to 350 degrees F. And bake for 35-45 minutes until well browned.

Allow to cool in the pans for 5-10 minutes then turn the loaves out onto a cooling rack.

 

As you can see the double sheeting did a great job allowing the crust to become a lovely golden brown, without over baking it!  I love learning new things!

The bread held up very well while slicing, and It. Smells. Divine.

Let's eat!

BLT Bread

1 cup warm water (110-115 degrees F)
5 teaspoons yeast
5 teaspoons sugar (divided)
1/4 cup melted butter
1/2 cup warm milk (110-115 degrees F)
1 large egg
2 cups all-purpose flour
2-3 cups bread flour (or more if needed)
2 1/4 teaspoons salt
Melted butter to brush on
Cornmeal to garnish

1. In the bowl of a stand mixer dissolve 1 teaspoon of the sugar in the warm water, sprinkle on the yeast and carefully whisk together.  Allow to rest for 5-10 minutes.
2. When the yeast is foamy add the remaining 4 teaspoons of sugar, the 1/4 cup melted butter, the warm milk, the egg, and 1 cup each all-purpose flour and bread flour.  Mix thoroughly with a dough hook.
3.  Add the salt, the remaining all-purpose flour and most of the bread flour. Using the dough hook knead the dough on the lowest speed, adding enough flour to make a soft, stretchy dough.  Knead for about 5 minutes once all the needed flour has been incorporated.
4. Spray the top of the dough with a nonstick cooking spray and cover loosely with either plastic wrap or a clean, dry towel.  Allow to rise for 45-60 minutes till almost doubled in size.
5.  Meanwhile, spray two loaf pans generously with nonstick cooking spray and place on a baking sheet lined with parchment paper.
6. When the dough is ready, turn it out onto a lightly floured surface.  Divide the dough and shape each half into an oblong loaf.  Place each loaf in a prepared pan.  Brush the tops of the loaves with the melted butter and sprinkle the tops lightly with cornmeal.  Cover and allow to rise for 45-90 minutes until puffy and doubled in size.
7.  Preheat the oven to 400 degrees F.  Place the loaves in the oven and immediately reduce the temperature to 350 degrees F.  Bake for 35-45 minutes or until well browned.  Let loaves cool in the pans for 5-10 minutes, then turn out onto cooling racks to cool completely.

Recipe adapted from A Passion for Baking by Marcy Goldman.