Overnight Bread: Favorite White Sandwich Bread


THIS IS A SLOW- RISING METHOD that is perfect for busy people.  Mix the dough in the evening and continue with the bread baking in the morning. Or, you can prepare the dough in the morning and let it rise all day while you’re out – and finish in the evening.

The advantage of long slow rising is that the flavor develops during this time. You do need to have a large bowl so that the dough has space to rise.

Variations include Cinnamon Swirl Bread, a perfect morning or coffee time treat. and Onion Buns, which are good for sandwiches of cold cuts or hamburgers.

Overnight Bread: Favorite White Sandwich Bread

Recipe by Beatrice Ojakangas
Servings

2

loaves

Ingredients

  • 2 teaspoons active dry yeast

  • ¼ cup warm water, 105°F to 110°F 

  • 2 cups cold tap water

  • 1 cup nonfat dry milk solids

  • ½ cup vegetable or canola oil

  • ½ cup sugar

  • 1 ½ teaspoons salt

  • About 6 ½ cups bread or all-purpose flour

Directions

  • In a large 5-quart bowl, dissolve the yeast in warm water; let stand 5 minutes.
  • Add the cold water, dry milk, oil, sugar and salt; stir well.
  • Gradually add about 6 cups flour, stirring well after each addition so no flour pockets remain at the bottom of the bowl or around the edges. Dough should look and feel as if just ready to knead. Cover well with plastic wrap; let stand in a cool, draft-free place overnight or 8 to 14 hours.
  • Sprinkle top of dough with ¼ cup flour; scrape down sides of the bowl; turn dough out onto a floured surface. Flatten with fingers, feeling for dry lumps or overly moist spots. Work in the dry spots; dust moist spots with flour. Roll dough up tight; fold roll in thirds and knead, adding flour to prevent sticking, until dough is smooth and satiny.
  • Divide in half; shape each half to fit a greased 9x5x3-inch loaf pan or shape into a round loaf and place on a cookie sheet. Cover; let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, preheat the oven to 375°F. Bake loaves for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from pans. Cool on racks. Makes 2 loaves
  • Variation: Cinnamon Swirl Bread
  • Ingredients:
    1 recipe Favorite White Sandwich Bread dough
    ¼ cup sugar
    2 tablespoons cinnamon
    1 egg, beaten
    2 tablespoons sugar
  • Prepare the dough as directed in the recipe for Favorite White Bread.
    After kneading, divide the dough in half. Roll each half into a 16 x 8-inch rectangle.
  • Mix the sugar with the cinnamon. Sprinkle each half of the dough with the sugar-cinnamon mixture.
  • Starting at the shorter end, roll up very tightly to make a compact loaf. Pinch ends to seal. Place in greased 9 x 5 x 3-inch loaf pans. Tuck ends in firmly. Cover and let rise until doubled, about 1 hour.
  • Meanwhile, heat the oven to 375°F. Brush loaves with beaten egg and sprinkle with sugar. Bake for 25 to 30 minutes or until the loaves test done. Remove from the pans and cool on racks. Makes 2 loaves.
  • Variation: Onion Buns
  • Ingredients:
    1 recipe Favorite White Sandwich Bread dough
    1 cup chopped fresh onion or minced dry onion
    1 egg, beaten
    3 tablespoons sesame seed
  • Flatten the dough and sprinkle with the onion. Roll up and knead to evenly distribute the onion in the dough.
  • Divide dough into 16 equal parts. Shape each into a smooth round ball. Place on greased cookie sheets. Let rise until doubled, about 45 minutes to 1 hour.
  • Meanwhile preheat the oven to 375°F. Brush buns with beaten egg and sprinkle with sesame seed. Bake for 20 minutes or until golden. Cool on racks. Makes 16 buns.

Notes

  • Variation is given for Cinnamon Swirl Bread, a perfect morning or coffee time treat.
  • Variation is given for Onion Buns, which are good for sandwiches of cold cuts or hamburgers.

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