In The Bakery or Ina Garten

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I love John Kanell’s Artisan Bread and make it at least once a week. It has a soft chewy crumb and crunchy/crispy crust. Perfect.

However, I recently discovered Ina Garten’s Sandwich Loaf on FaceBook and although a totally different bread it is now part of my rotation. It’s not a chewy and crispy as the artisan bread but is every bit as easy to make and is a perfect sandwich loaf (not that the artisan bread isn’t .)

Sandwich Bread – Ina Garten

INGREDIENTS
• 440g (3 ½ c) all-purpose flour
• 360g (1 ½ c) warm water
• 2 tsp sugar
• 1 ½ tsp salt
• 2 ¼ tsp (1 packet) instant yeast

METHOD

  1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Add flour and salt, then stir until combined. The dough will be sticky—that’s okay!
  3. Cover and let it rise, covered for about 1 hour, or until doubled in size.
  4. Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.
  5. Bake at 375°F (190°C) for 30-35 minutes, until golden brown and internal temperature reaches 190°F.

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