Ideal blend? A blend that can go on everything. Ideal bread? Bread you can serve with everything. With this recipe, you can have a fluffy, seeded white bread in just about 3 hours (or quicker with a mixer!). I went on to turn this into a yummy Egg Salad Sandwich, a BLT, crostinis for a cheese platter, and some croutons with the ends! Only regret? Not making another loaf. Bread flour will keep it extra tender, but All Purpose will do the trick if it's what you have on hand.
Ingredients:
- 1 cup water
- 1/4 cup milk
- 2 and 1/4 teaspoons (7g) instant yeast
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 3 and 1/4 cups (406g) bread flour
- 2 tablespoons SKORDO "The Works" Everything Seasoning
Directions:
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Warm your milk + water- either by leaving at room temp for a few hours, bringing to a quick simmer, or popping in the microwave for a few seconds. Once it's warm to touch, without burning, you're good to go.
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In your mixing bowl. Add your water, milk, yeast, and sugar and let sit for 5 minutes.
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Either with some muscles + a wooden spoon, or a dough hook fitted to a stand mixer, add your butter, salt, and flour.
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Mix slowly for 1-2 minutes, then add remaining flour and knead until dough comes together and pulls away from the sides.
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Either in the mixer, or on a clean counter; dump your dough and continue kneading for 3-5 minutes. Tighten the edges around itself to form a neat ball.
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Transfer dough ball to a lightly greased bowl (with room to grow!) and cover lightly with plastic or a clean lint-free towel.
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Bring the bowl to a warm spot (I love a microwave, a sunny bedroom, or inside an oven that is OFF). Allow to rise until doubled in size, 30-90 minutes.
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Prepare your loaf pan, a 9x5 is ideal. Grease it lightly with an oiled paper towel or cooking spray.
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After dough has risen, punch it down to deflate and dump onto a clean work surface. Stretch dough into a large rectangle. Shape + size aren't too important, but aim for 8x15 inches. Roll the dough into a log from the short side. (Should be able to tuck into loaf pan).
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In a shallow dish, evenly distribute your SKORDO Everything Seasoning. Dunk one side of your dough log into the seed mix, shake and dunk again. If you're having trouble adhering the seeds, try brushing the surface with milk or water as "glue".
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Transfer your log to your loaf pan, seed side up. Cover pan loosely with plastic or your clean lint-free towel and allow to rise for one hour. Ideally your loaf is about 1 inch above the top of the loaf pan.
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Preheat your oven to 350 degrees F. Bake your loaf for 40-45 minutes or until it feels hollow. If you have a thermometer, internal temp should reach 195 degrees F. Remove from oven, and allow to cool for just 5 short minutes in the loaf pan. Then remove from pan and let cool thoroughly before slicing.
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We love the salty, sweet flavor and crunchy texture this blend brings to each slice. See our egg salad sandwiches here!
