Sandwich Bread - Cast Iron cooking with the Iron Maiden

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3 cups (361g) Bread OR All-Purpose Flour
1/2 cup warm milk
1/2 cup plus 2 TBSP warm water
4 TBSP (1/4 cup) melted butter
2 TBSP (25g) granulated sugar
1 1/4 tsp salt
1 packet rapid rise yeast

Combine 3 TBSP of flour with 1/2 cup of water, cook over medium heat (stir constantly with whisk) until mixture forms a thick paste. Place cooked mixture in bowl to cool. NOTE: This technique will keep your bread softer for several days - this is an optional step - if you do not want to do this, just proceed with the next step and omit the 2TBSP of water.
Combine all ingredients (including the cooled flour/water mix) in mixing bowl. Use dough hook and turn mixer on low speed for 1-2 minutes until ingredients are combined. Turn mixer up to medium speed and knead dough for 6 to 8 minutes - dough should be smooth and elastic.
Place dough in greased bowl, turn to coat top of dough, cover with clean towel and let rest in warm place for 30 to 60 minutes.
Punch dough down and roll into a long rectangle. (6 x 18 inches) Roll dough up, make sure there are no air bubbles in dough, pinch to seal seam. Place dough in greased 8x4.5 inch loaf pan. Let dough rise in warm spot until dough is ~ 1 inch above the top of the pan (~ 1hour).
Preheat oven to 350 F, bake for 30-35 minutes or until loaf is golden brown with an internal temperature of 200-210 F.
Let bread cool for ~ 5 min in the pan, then turn bread onto baking rack and cool for 1-2 hours before using.

Видео Sandwich Bread - Cast Iron cooking with the Iron Maiden канала Linda Hiortdahl