Rating: 4.5 stars
31 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 23

Three rises give this basic sandwich-style bread a delicate crumb and a soft texture.

Chuck Williams
Recipe by Cooking Light May 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.

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  • Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  • Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

  • Preheat oven to 425°.

  • Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Chef's Notes

An egg wash creates a glossy top crust on the baked bread, but be gentle when brushing the egg on the dough so as not to deflate the loaf.

Nutrition Facts

123 calories; calories from fat 6%; fat 0.8g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.2g; protein 4g; carbohydrates 24.5g; fiber 1g; cholesterol 18mg; iron 1.6mg; sodium 253mg; calcium 7mg.
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