Honey-Wheat Sandwich Bread
Proofing times for yeasted doughs can vary widely depending on the temperature of your house. The times provided in this recipe are guidelines; for best results, rely on the visual cues described here. The recipe calls for using a Cuisinart steam oven. To bake in a conventional oven, after you’ve shaped the dough and placed it in the loaf pan, cover with plastic wrap and let the dough rise at room temperature until it almost fills the pan, 30 to 45 minutes. Then remove the plastic wrap and transfer the pan to a preheated 350°F. Bake until the loaf is golden on top and the internal temperature reaches 200°F, about 45 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup milk (105° to 110°F)
- 1/2 cup plus 2 Tbs. water (105° to 110°F)
- 1 1/2 tsp. active dry yeast
- 3 cups rustic wheat flour
- 1 1/2 tsp. kosher salt
- 2 Tbs. honey
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature