Available Breads: Sliced Pan Recipe
Make Available Breads: Sliced Pan Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sliced Pan Bread (basic loaf)
Optional finishing
Method
Prepare the yeast starter
Activate yeast
Combine warm water (about 105–115°F / 40–46°C) and warm milk in a small bowl. Stir in the granulated sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant. If mixture does not foam, yeast may be inactive — discard and try with fresh yeast.
Make the dough
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt so they are evenly distributed.
Combine wet and dry
Make a well in the center of the flour. Pour the activated yeast mixture into the well along with the softened butter. Using a wooden spoon or dough hook on low speed, gradually incorporate flour into the liquid until a shaggy dough forms.
Knead
Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for 6–8 minutes. If dough is too sticky, add up to 2 tablespoons additional flour one tablespoon at a time; if too dry, add small splashes of water.
Proofing and shaping
First rise
Lightly oil a large bowl with about 1 tablespoon vegetable oil. Place the kneaded dough in the bowl, turning once to coat with oil. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.
Shape the loaf
Gently punch down the risen dough to release large air bubbles. Turn it out onto a lightly floured surface, flatten into a rectangle roughly 8x10 inches, then roll tightly from the long edge into a log. Pinch the seam closed and tuck the ends under to create a smooth loaf.
Bake and finish
Preheat oven
Preheat the oven to 350°F (175°C) during the last part of the second rise so it is fully heated when the loaf goes in.
Bake
Place the loaf on the center oven rack and bake for 30–35 minutes, until the crust is golden brown and the internal temperature registers 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.