One dough, Sandwich Loaf

By 1For_Him

Perfect for PB&J or French toast, this simple loaf is both soft and sturdy. Start with our basic dough recipe, which can also be used to make Wreath Bread, Herb Breadsticks, and Pear Fritters.

Ingredients

• 2 * 2 pounds (cantaloupe-size piece) prepared dough
• * Egg wash (1 egg beaten with 1 tablespoon water)

Preparation

Step 1

Lightly grease an 8-1/2- by 4-1/2-inch nonstick loaf pan. To help the dough hold its shape while it rises, cloak it: dust it with flour, then quickly shape it into a ball by stretching the surface and tucking it under the bottom, then rotating it a quarter-turn as you work.

Stretch the ball into a loaf shape as shown and place it in the pan (it should be about three-quarters full). Let the dough rest for 90 minutes covered loosely with plastic wrap, 60 minutes if you're using fresh, unrefrigerated dough.

Heat the oven to 350 degrees. Brush the top of the loaf with the egg wash, then use a sharp, serrated bread knife to make three cuts across the top. Place the loaf on the oven's center rack and bake it until it's brown and firm, about 45 minutes. Remove the loaf from the pan and let it cool completely on a rack before slicing.

Nutritional Information:

Per serving (1 slice): Calories 190 ● Total Fat 4 g (6% DV) ● Saturated Fat 0.5 g (2% DV) ● Cholesterol 26 mg (9% DV) ● Sodium 191 mg (8% DV) ● Total Carbohydrate 34 g (11% DV) ● Fiber 2 g (7% DV) ● Sugars
6 g ● Protein 5 g (10% DV)