Recipe

Homemade Tea Sandwich Bread Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 11 months, 4 weeks ago I posted a few recipes for the little tea or finger sandwiches yesterday and just by chance found a recipe to make your own bread for it... the funny thing is I have had a pan like the one shown in the photo and never knew what it was used for!!!.. ... More Cook:45m Servings:0	Peetabear
	bread tea sandwich bread

Does this look good? Yeah! / Nope

Fans

sunflower4

chefelaine

sallya2

minitindel

grandmacoo

Ingredients

3/4 cup milk

1 cup lukewarm water

6 tablespoons butter

2 teaspoons salt

3 tablespoons sugar

1/3 cup Baker's Special Dry Milk or nonfat dry milk

1/3 cup potato flour or heaping 3/4 cup potato flakes

3 cups King Arthur Unbleached All-Purpose Flour

1 1/2 cups King Arthur 100% Organic White Whole Wheat Flour*

2 1/4 teaspoons instant yeast

*Use all-purpose flour exclusively, if you like; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose

Directions

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.

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Comments

chefelaine 11 months, 4 weeks ago said:
Oh, YES!!!!!! I have a glass ROUND load baker roll that makes a perfectly round loaf for just such a use!!!! HIGH FIVE :+D

minitindel 11 months, 4 weeks ago said:
Hey they look nice yummy
five

mmmmmmmmmm ......smell those breads!!!!!!!!

tink aka mini

sunflower48386 7 months, 3 weeks ago said:
Cool, thanks for the post. I have seen these in antique stores. I may have to have one. 5 forks

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