Carbo-Loading!

So I've been making bread for a while now and have tried a bunch of recipies, but over the last year I have a few complaints about those attempts (that I'm sure are due to my lack of experience).

1) Making bread from scratch with a 2 yr old, while sounding fun, is VERY messy and results in a lot of "no, no, no" which doesn't make it so fun.

2) Bread machine making with a 2 yr old is very fun (and leads to said child "making a hole" in everything she cooks), but the bread drys out SO QUICKLY.

3) Putting in the right amount of flour is VERY IMPORTANT and not easy.

4) I have not found my favorite recipie yet.

5) I WILL keep trying

But last weekend I tried a new one, out of the EVER perfect Baking Illustrated (by Cooks Illustrated Magazine). It is BY FAR, my favorite sandwich/toasting bread I have tried...if there is a whole wheat version, we'll be set, but I haven't tried that yet, but E...you gotta make this one for Ryan-he will love it.

Also, in celebrating the fact I FINALLY finished Animal, Vegetable, Miracle this is a little American-food culture for you!

American Sandwich Bread (makes one 9 inch loaf)

-to promote a crisp crust, we found it best to place a pan filled with boiling water in the oven as the bread bakes

3 3/4 cups (18 3/4 oz) unbleached all-purpose flour (plus some for dusting)

2 teaspoons salt

1 cup warm whole milk ( I use whatever I have)-about 110 degrees

1/3 cup warm water (about 110 degrees)

2 Tablespoons unsalted butter, melted

3 tablespoons honey

1 envelope (about 2 1/4 teaspoons) instant yeast*

*If you don't have instant yeast on hand, try this slow-rise method: subsitute equal amt active dry yeast for instant. Let dough rise at room temp (instead of warm oven) until almost doubled (about 2 hrs first rise and 45-60 min second rise).

1. Adjust oven rack to the lowest position and heat the oven to 200. ONce the overn temp reaches 200, maintain heat for10 min then turn it off (don't need to do with active dry yeast)

2.Mix 3 1/2 cups flour, and the salt in thebowl of standing mixer fitted with dough hook.

3. Mix milk, water, butter, honey, and yeast in 4 cup liquid measuring cup.

4. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until smooth and satiny.-stopping a few times to scrap sides with spatula (about 10 min). After 5 min, if still sticking to side add up to 1/4 cup extra flour, one tablespoon at a time until dough is no longer sticky.

5. Turn dough out on lightly flouredsurface, knead to form smooth, round ball (about 15 sec)

6. Place dough in lightly oild bowl, turning to coat. Cover bowl with plastic wrap (I use shower caps), and place in warm oven until the dough doubles in size (40-50 min).

7. Gently press the dough into a rectangle 1 inch thick and no longer than 9 in. With long side facing you, roll the dough firmly into a cylonder, pressing with yout fingers to make sure the dough sticks to itself. Turn dough seam-side up and pinch together. Please seam-side down in greased 9x5 lof pan and press gently to touch all sides. cover with plastic wrap, set in warm spot to double in size (20-30 min).

8. Keep oven rack on lowest, place other in middle, heat to 350 degrees.

9. Place empty baking pan on bottme and loaf pan on middle shelf. Bake until thermometer reads 195 (40-50 min).

10. Removefrom pan to wire rack and cool

11. Slice and serve...OH yummy goodness...