Thanksgiving leftovers totally require sandwich bread and by that I don’t mean flimsy white bread, but rather something with a bit of strength and certainly some whole wheat for sustenance. Now the inspiration for this bread was having a lot of roasted chicken on hand that I prepared into a nice holiday inspired chicken salad (that will be tomorrow’s post) but I didn’t have bread and I certainly didn’t feel like going and getting some.
This bread comes together in a short morning and will be cooled down and greeting you just in time for lunch.
3 cups whole wheat flour
2 + 1/4 tsp active dry yeast (or 1 packet)
1 + 1/4 cup milk
3 tbsp butter (slightly melted)
2 tbsp honey
1 tsp salt
1 egg, whisked
Heat the milk in a glass bowl/measuring cup in the microwave for 1 minute and 30 seconds. This will bring you to 105/115F – the temperature needed to proof the yeast. Stir in the yeast and watch it bubble 5-7 minutes. Then stir in the slightly melted butter and the honey. Whisk your egg and set aside.
Add the flour and salt to a stand mixer fitted with the dough hook. Set the speed to 1/low and slowly pour in the proofed yeast mixture followed by your whisked egg.
Increase the speed to medium-low and knead the dough for ~10 minutes.
While your dough is kneading, generously oil a medium/large bowl. Once your dough is done kneading, transfer it to this bowl, cover with a damp towel/paper towel and place in a warm area (I used my laundry closet since I had a load in the dryer). Leave it alone for about an hour – it should double in size. Set aside a generously oiled loaf pan
Remove from the bowl and transfer to the loaf pan and cover with a damp towel again. Allow to rise another 40 minutes (it should be almost to the top of the loaf pan if not above). Preheat your oven to 350F.
Bake for about 30 minutes.
When you remove it from the oven, allow it to cool to touch before attempting to remove it from the loaf pan. This will help it keep its desired shape. When you do cut into the loaf – be sure to use a serrated bread knife.