Right now, I’m kicking myself for not saving my Barbie lunchbox from second grade.
Did you have one of those square, metal beauties with the raised-and-painted designs (superheroes for the guys), plastic handle and please-don’t-bean-anyone-with-that self-defense capabilities? I’m about to share with you the reason why I’m wishing for my old school day lunch companion just now.
All next week on LOAF, we’re paying homage to that lunchbox institution that is the peanut butter and jelly sandwich (as if you couldn’t already tell by the major visual hint, above).
My lovely partner-in-crime, Christina of She Runs, She Eats and I will be bringing you the best in PB&J recipe creativity, as crafted by a whole bunch of our food-blogging friends whom we invited to compete for top honors in two categories: sandwich and other baked goods.
The whole sticky, gooey, nutty funfest will conclude on National Peanut Butter and Jelly Day, Monday, April 2nd. It’s called Project PB&J, and you can’t have it without good sandwich bread.
Case in point: Red Star Yeast’s Buttermilk and Honey Bread.
In my opinion, every baker should perfect a sandwich bread loaf. Take some time, hunt around for that go-to recipe that produces a puffy, soft/smooth-crumbed, slightly crusty loaf that can be baked in a loaf pan in the oven, and is dense enough not to let jelly bleed through. It’s one of those I made this breads – the taste of victory after baking your first perfect one is just as sweet as the bread is delicious.
BM&H Bread is that bread for me. I kneaded this recipe by hand and was greatly rewarded on my first try with tall loaves that rose evenly. I suggest you also knead by hand and just put any/everything else out of your mind while you get into the rhythm of it for about 10 minutes. It’s great practice.
This bread is not difficult to make, it just takes some time management because the dough rises twice (as in many yeast bread recipes). Give it the time and your entire family will want to brown-bag it all week (thank goodness no more metal) .
Without further adieu, I’m sharing it, below. Try it out this week and have some ready to slather up starting next Monday, March 26th!
Approx prep: 25 minutes Total rise time: about 1 hour, 45 minutes Bake: 30-40 minutes Yield: 2 loaves
1 tsp sugar
3/4 cup water
1 1/2 cups buttermilk
2 TBSP oil
3 TBSP honey
6-6 1/2 cups bread flour
1 TBSP salt
1. In a large bowl, combine yeast, sugar and water (heated to 110°-115° F). Let’ stand (“proof”) for about 10 minutes or until foamy.
2. Whisk in buttermilk (also heated to 110°-115°), oil and honey.
3. Add 2 cups flour and salt, whisk to combine. With a wooden spoon, stir in enough of the remaining flour to make a dough that is easy to handle (not too runny and sticky).
4. Turn dough out onto a lightly floured surface, knead in any remaining flour if kneaded. Should take about 10 minutes or until the dough is smooth and elastic.
5. Place dough in a large bowl misted with non-stick spray. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place until double in size – about one hour. (Tip: I preheat my oven for about 3 minutes, then turn it OFF. I then place my dough in the oven, covered, and shut the door.)
6. Grease two 9x5x2-inch loaf pans, set aside.
7. Punch dough down and turn out onto a lightly floured surface. Divide dough in half, shaping each into a smooth ball. Cover and let rest 10 minutes.
8. Shape dough into two loaves. Place in prepared pans. Cover and let rise until double in size – about 45 minutes. (You can repeat the oven preheat/turn off process and place loaves back into oven for second rise.)
9. If they have risen in the oven, remove pans of dough, preheat oven to 375° F.
10. Bake for 30-40 minutes or until loaves are lightly browned on top and sound hollow when tapped. Remove from oven, then remove loaves from pans and cool on wire racks.
Recipe Source: Red Star Yeast