Atk Sandwich Bread Recipes

WHOLE-WHEAT SANDWICH BREAD(ATK)

Steps:

• For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
• For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
• For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
• Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
• Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
• Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
• Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.

TINA'S ATK CINNAMON ROLLS

Steps:

• 1. In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
• 2. In another bowl mix light browna dn white sugars, cinnamon, 1/8 teaspoon salt, 2 tablespoon melted butter and vanilla until mixture looks like wet sand. Set aside.
• 3. In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
• 4. In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
• 5. Pour wet ingredients in the dry and mix to a nice dough. Dump out dough onto a floured board and knead just 2 minutes. Roll into a 9x12 rectangle. Lightly score a boarder that is 1/2 inch in all sides. Brush with another 2 tablespoons of melted butter inside the scored rectangle taking care not to extend the butter into the 1/2 inch boarder.
• 6. Press the cinnamon mixture onto the buttered part of the dough. Roll up starting at a long edge. Pinch seams and cut into 8 slices. I use dental floss to cut my dough. Grease a 9 inch round baking pan and then place a buttered circle of parchment paper in the bottom of the pan. Place the rolls in the pan. Let rest 30 minutes. Bake 23 minutes at 350 degrees.
• 7. Remove from oven. Let cool 5-10 minutes in the pan. Invert on to plate. Remove parchment, invert again onto serving plate so top side is up. Cool
• 8. Mix frosting ingredients until smooth and frost rolls with offset spatula.

EASY SANDWICH BREAD, ATK RECIPE - (3.7/5)

Steps:

• 1. In bowl of stand mixer, whisk bread flour, whole-wheat flour, and yeast together. Add 1¼ cups warm water, 2 tablespoons melted butter, and honey. Fit stand mixer with paddle and mix on low speed for 1 minute. Increase speed to medium and mix for 2 minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix 2 minutes longer. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in warm place until doubled in size, about 20 minutes. 2. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 8½ by 4½-inch loaf pan with vegetable oil spray. Dissolve salt in remaining 2 tablespoons warm water. When batter has doubled, attach bowl and paddle to mixer. Add salt-water mixture and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary. Transfer batter to prepared pan and smooth surface with greased rubber spatula. Cover and leave in warm place until batter reaches ½ inch below edge of pan, 15 to 20 minutes. Uncover and let rise until center of batter is level with edge of pan, 5 to 10 minutes longer. 3. Gently brush top of risen loaf with egg mixture. Bake until deep golden brown and loaf registers 208 to 210 degrees, 40 to 45 minutes. Using dish towels, carefully invert bread onto wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool completely before slicing.

ATK SANDWICH BREAD

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, whisk the flours and yeast together. Add melted butter, honey, and water to the bowl. Beat on low for 1 minute to combine. Raise speed to medium and beat for 4 minutes, scraping halfway through with a greased spatula (the dough will be relatively wet and sticky).
• Thoroughly scrape down the sides of the bowl, cover with plastic wrap, and let rise at room temperature for 20 minutes.
• Dissolve salt with 2 tablespoons water. Add salt water to dough. Place bowl back on to the stand mixer and mix on low for 40 seconds. Mix on medium-speed for another minute.
• Again using a greased spatula, scrape the dough into a greased 8 1/2 by 4 1/2 inch loaf pan. Nudge the dough to the edges of the pan using the spatula. Cover pan with plastic wrap and let sit for 10-15 minutes at room temperature. Remove plastic wrap and allow bread to rise another 5-10 minute (this way, the surface of the bread won't touch the plastic wrap). Preheat oven to 375 degrees.
• Brush the top of the bread with egg wash. Bake for 40-45 minutes, until bread has domed and reaches an internal temperature of 208-210 degrees.
• Carefully remove bread from the loaf pan. Brush the top and sides of the bread with 1/2 to 1 tablespoon of melted butter (for flavor as well as to soften the crust of the bread). Let bread cool completely before slicing.
• Bread is best the day it's baked but can be wrapped and stored at room temperature for up to 3 days. Freeze for up to 1 month.