Скачать с ютуб 🌻 Overnight White Sandwich Bread Ingredients 3½ cups all-purpose flour 2 tablespoons granulated suga в хорошем качестве

🌻 Overnight White Sandwich Bread Ingredients 3½ cups all-purpose flour 2 tablespoons granulated suga

🌻 Overnight White Sandwich Bread Ingredients 3½ cups all-purpose flour 2 tablespoons granulated sugar 2¼ teaspoons instant yeast 1 teaspoon salt 1 cup water ¼ cup vegetable oil or melted butter Instructions 1. Knead all ingredients. Using a stand mixer, bread machine, or your hands, knead all the ingredients until a smooth dough forms. The long rise will help develop gluten, so a few minutes of kneading will do. You just want to make sure the dough is soft and smooth. 2. The first rise. Cover the bowl with plastic wrap or a damp cloth. Let the dough rest at room temperature for 8-12 hours, depending on the temperature of your kitchen. This is your overnight fermentation stage, which will develop the bread’s flavor and structure. 3. Shape into a sandwich loaf. After the overnight fermentation, the dough should have nearly doubled in size and be full of air bubbles. Turn the dough out onto the counter and shape it into a sandwich loaf. To shape it, stretch out into a rectangle approximately 9 x 18 inches. Tuck in the top corners, then tuck in the top. (Shoulders in, head down.) Roll up into a log and pinch all seams closed. 4. Second Rise. Lightly grease a standard-sized loaf pan with nonstick spray or melted butter. Place the shaped dough into the prepared loaf pan, seam-side down. Cover it lightly with greased plastic wrap or a damp cloth and let it rise, this time in a warm place (such as a warmed but turned-off oven) for another 1-2 hours, or until it has risen 1 inch above the loaf pan Preheat your oven to 350°F (230°C) about 30 minutes before your dough finishes its second rise. Before baking, brush with melted butter or dust with flour if you’d like. 5. Bake. Bake for 30-40 minutes or until the top is golden brown and the bread has an internal temperature or the internal temperature is between 190-210. Remove the bread from the oven and immediately turn it out onto a wire cooling rack. Allow the bread to cool completely before slicing.