Slow-Rise American Loaf Bread

Published May 1, 1996.

Why this recipe works:

We wanted a good, solid sandwich bread recipe that could be done in two hours, start to finish, including baking time. We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resist the temptation to add extra flour. We also were… read more

We wanted a good, solid sandwich bread recipe that could be done in two hours, start to finish, including baking time. We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resist the temptation to add extra flour. We also were surprised to find that we preferred rapid-rise yeast over active dry yeast for our sandwich bread recipe. Not only did it greatly reduce rising times, but it also made for better-tasting bread.

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Makes one 9-inch loaf

If you do not have rapid-rise yeast on hand, try this slow-rise variation of our American Loaf Bread, (see related recipe).

Ingredients

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