The bread recipe came straight from King Arthur Flour. I read their blog religiously and this one really caught my attention, enough so that I took off for the grocery store to get a few items I needed to make it. I always use my Zojirushi bread machine to make bread dough. My hands are just not strong for kneading and the Zo does a great job. It was my Christmas gift from Michael and I love it!
Speaking of Michael, I will probably delay publishing this entry until after we have dinner. If he reads what the secret ingredient is, he probably won’t eat. Shhh, the bread has dill pickle juice in place of part of the water!
I baked the bread, had the deli shave some pastrami, melted some baby Swiss chese on the bread, added mustard and a homemade pickle, and called it dinner! Michael discovered the secret ingredient before dinner and he still ate it and loved it! Woot!
KAF Sandwich Rye Bread
|1) Dissolve the yeast in 2 tablespoons of the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you’re using instant yeast, you can skip this step.|
|2) Combine the dissolved yeast (or instant yeast) with the remaining ingredients, and mix till clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.|
|3) Knead the dough–by mixer or bread machine set on the dough cycle–to make a stiff, but fairly smooth dough. It’ll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn’t sprinkle in a bit more all-purpose flour. We don’t recommend kneading this dough by hand, as it’s hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won’t rise as high.|
|4) Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it’s puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.|
|5) Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan (for a stiffer dough), or 9″ x 5″ loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.|
|6) Tent the pan with greased plastic wrap, and allow the loaf to rise till it’s crowned about 1″ to 1 1/2″ over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.|
|7) Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.|
|8) Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.
You can ready the blog entry on the King Arthur site HERE.