SANDWICH BREAD
MAKES 2 (8X4-INCH) LOAVES
This tender white bread is great for sandwiches, or simply sliced and slathered with butter and jam.
2 cups warm water (105° to 110°)
¼ cup sugar
2 (0.25-ounce) packages active dry yeast
5½ cups all-purpose flour
1 tablespoon kosher salt
¼ cup unsalted butter, melted
1 egg white, lightly beaten
Garnish: old-fashioned oats, wheat bran
1. In a medium bowl, stir together 2 cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
4. Spray 2 (8x4-inch) loaf pans with cooking spray. Divide dough in half, and shape into 2 loaves. Place in prepared pans. Lightly spray loaves with cooking spray. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
5. Preheat oven to 375°.
6. Using a sharp knife, score top of each loaf. Brush loaves with egg white, and garnish with oats and wheat bran, if desired.
7. Bake until golden brown, 25 to 30 minutes. Remove from pans, and let cool completely on a wire rack.
HAM & CHEESE PULL-APART BREAD
MAKES 2 (9X5-INCH) LOAVES
This loaf takes the ham and cheese combo to a decadent new level.
1⅓ cups warm whole milk (105° to 110°)
2 (0.25-ounce) packages active dry yeast
5½ to 6 cups all-purpose flour, divided
3 tablespoons sugar
2½ teaspoons kosher salt
½ cup plus 2 tablespoons unsalted butter, melted and divided
4 large eggs
½ cup unsalted butter, softened
⅔ cup stone-ground mustard
8 ounces Gruyère cheese, shredded
1½ teaspoons ground black pepper
1 teaspoon garlic salt
3 cups diced smoked ham
1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
In a large bowl, whisk together 5½
