Sandwich Bread – Cast Iron cooking with the Iron Maiden

hello fakers welcome to cooking with theiron maiden today I’m going to show youhow to make a loaf loaf of white breadthis is your classic sandwich bread I’musing the recipe from King Arthur Flourit’s really simple we’ll just start withthree cups of flour I prefer to usebread flour but you can use plain flourif you prefer bread flour will give it alittle more structure when it rises twotablespoons of sugar 1 and a quarterteaspoons of salt a package of yeastI like the rapid rise yeast it lets youmix everything all at once a quarter cupof butter which I’ve melted 1/2 a cup ofmilk I’m using 2% but you can use 1%whole milk whatever you’ve got and then1/2 cup plus 2 tablespoons of water soI’m going to do something a littledifferent today I’m going to show youhow to use a scale as well so I’ve gotmy little scale here and I’m just goingto put my pan on it and go ahead and hitthis little zero button which will takeit back to zero it makes it easier tomeasure and the nice thing about thescale is that all you’ve got to do isjust start pouring your flour in untilyou get to the right amount and thosescooping and measuring those sifting and3 cups is going to be 360 161 ok so nowthat we’ve got our flour measured I’mgoing to do a little something differentwith this bread as well and I’m going tocook a little bit of the flour and thewater together and what this does is itmakes the bread really really soft itkeeps it fresh longer it won’t go staleas quickly it’s going to keep it’s oldso I’m taking 3 tablespoons of thatflour I measured and I’m putting that ina pot and I’m going to add the 1/2 cupof water and I’m just going to stirthose together over a medium medium lowheat medium heatand I’m gonna cook it for Oh 1 to 2minutes and it’s gonna thicken just usea little whisk and get rid of thoselumps and just stir it for like I said 1to 2 minutes and what this will do isit’s going to it changes the characterof the bread so that it’s not it doesn’tgo stale or dry so quickly it’ll keepthe bread much softer you can reallyalso use this technique with any breadyou’re making just take out a little bitof the flour and some of the water orliquid and cook them together like thisthey’ll make a thickened into a kind ofa bit of a paste and then add that toyour dough or your the rest of youringredients as you’re mixing them up andit’s going to result in a much softerdough than the or much softer bread thatstays soft for a couple of several daysso you can see it’s starting to thickenhere it’ll hit thicken just a little bitmore you can see it’s getting you knowalmost there you see how it’s thickeningup just get the rest of that liquidabsorbed in there a little bit thickerso we’ve got a nice thick goo now so youcould turn that heat off and we’re justgoing to put this in a bowl to cool itdown it helped it cool down a little bitand then while that cools we’ll combinethat get the rest of our ingredientstogether I’m just gonna put some coolwater in this pan right away flour andwater make glue so if you don’t put somewater in there right away you’re gonnahave glue stuck to your pan okay so I’mgonna spread that out a little bit cuzit’ll cool quicker with the larger youknow the more spread out it is thequicker it’ll cool so while that’scooling we can add our one and a quarterteaspoons of salt 2 tablespoons of sugar1/2our package of rapid rise yeast and putthat on our mixer to move our scale outof the way well if this is cooling wecan also go ahead and grease our bowl sothat’ll be ready for the dough andwhenever you grease your bowl for bakingbread you always want to meet use agenerous amount of grease and leave alittle bit extra in the bottom of thebowl because you’re gonna put the breadin and turn the dough over to grease thetop of it and that grease on the doughkeeps the skin from forming on it andwhile I’ve got some grease on my raghere I’ll go ahead and grease a loaf panthis makes a standard sized loaf this isabout eight and a half eight by fourinches or eight and a half by fourinches loaf pan and I’m just gonna put alittle grease in there so that set ourbowl is ready see we can mix this waterand with the milkjust stir this around a second to helpit cool down a little bit more it’sprobably close to cool it off so I’mgonna put my dough hook on and it’sgonna give that a quick stir I can mixup the flour and the yeast a little bitand then we’ll go ahead and pour in ourmilk and the water and the melted butterand our gooI’ll wipe my spatula on the mixer bladethere get it clean okay so now we canturn the mixer on I’m gonna turn it onlow speed for one minute just to get theingredients combined and then onceeverything gets mixed we’ll turn thespeed up on high for like six to eightminutes you need to knead the dough niceand thoroughly that develops the glutenand helps give the bread structure[Music]so we can just give it a minute here youcan see all the flower ingredients arebeing worked in together and then oncethose get combined we’ll crank it up alittle bit[Music]okay they’re pretty much mixed there soI’m going to turn my mixer speed up toabout halfway and I’m gonna like I saidlet it need for at least six to eightminutesdon’t leave your mixer unattended it canstart to walk on you so I’ll see youback here in six to eight minutesokay it’s been seven minutes if you canlook at the dough you can see it’s niceand smooth now so we’ll go ahead andturn off our mixer and take this out andI’m just going to put a little bit ofolive oil on my work surface hereinstead of flour I don’t want to add alot of extra flour and Boop’s let’s seeif we can get our dough out hereso just put our dough out on our worksurface the rest the dough from the bowlokay so we’ve got a nice soft breaddough here we’re just going to put thatin our Bowl here and I’m gonna justsmush it down in the bowl and then I’mgoing to pick it up and turn it over andthat way I’ve got some oil or grease onthe top of the dough so that it stayssoft it won’t get a skin on it that wayI’ve got a clean towel here that I willcover my bowl with we’re going to letthis set 45 minutes to an hour and thenwe’ll come back and punch it down androll it out and put it in our loaf panand let it rise again for baking ourdough has risen so we’re going to comeon over hereand we’re simply going to punch ourdough down and we’re going to take itand put it on our work surface and justa touch of oil to the work surface thereand I’m gonna roll the dough out it’simportant to make sure you get all ofthe air bubbles out of the dough if youdon’t you’re gonna end up with pocketsof air so actually it looks like we’repretty good here I’m simply going tograb the end of the dough here and I’mgoing to start rolling it nice and tighton itself now this is a little bitskinnier than my pan but that’s okaybecause as I roll it it tends to spreadout a little bit and you want to kind oftake and pull as you roll so you keep itnice and tight so I’m kind of pulling itas I roll it to keep it nice and tightand make sure you don’t have any airbubbles in there if you have air bubblesthey’ll end up as pockets and your breadyou won’t you’ll get those bubbles inthe bread that are unattractive so justkeep rolling this up nice and tight andwhen we get down to the very end we’regoing to take and just make sure againthat’s over nice and tight so we don’thave any air bubbles and pinch literallypinch as hard as you can with yourfingers to seal that edge and then whatI do is because you don’t want thatlittle pucker up there’s I just take myfingers and I kind of push it in alittle bit and make sure our ends aretucked in and now we’re just going todrop this in our pan here remember Igreased him before put the seam sidedown and we’ll just drop him in the pansure it’s fairly evenly distributed inthere now we’re going to cover this withthe towel and we’re going to let it restor rise 45 minutes to an hour howeverlong it takes when the bread is about aninch above the top of the edge here iswhen we’re ready to put it in the ovenso we’re going to cover it and let itrise you do want a warm spot or you know80 85 degrees is really a nicetemperature for bread so if your houseis really cold a couple of things youcan do is you can put it in the oven andpour a little boiling water in a pan andthe oven and close the door and the heatand steam from the boiling water willkeep it nice you can also put a heatingpad set on low underneath your Bowl oryour pan I’ll sometimes put a couple ofpot holders down on the top of mytoaster oven and run the toaster ovenfor a cycle and the heat from that helpsso there’s a couple of different waysyou can help prove the bread if it’scold in your house it’s not too bad heretoday so I’m just going to let this seton the counter for about an hour andwe’ll come back and put them in the ovenour dough has risen nicely it’s aboutone inch above the top of the pan nowthere’s my little one-inch mark so I cansee it’s a good inch above the top ofthe pan now it will rise a little morewhen you put it in the oven I’vepreheated my oven to 350 degrees and I’mjust going to put this in the middle ofthe oven and I’m going to set a timerfor 35 minutes I found when I do thetechnique while I cook the flour inwater it takes 35 minutes if you don’tdo that it will usually take about 30minutes I’m going to cook it to aninternal temperature of about 200 to 210degrees be a nice golden brown on top sowe’ll let this bake and I’ll see youback here in 35 minutes all right allright I’m about ready to go off here soI’m going to go ahead and check thetemperature of my bread I’m just gonnatake my instant read thermometer and I’mgonna poke it in so I get it towards thecenter of the bread and let’s see we’restill climbing we’re at 200 just over200 205 so yeah that’s looking prettygood there so we’re going to go aheadand take out our loaf of breadand I’m going to leave the bread in thepan here for about five minutes if youtry and take it out of the pan right nowit’s going to be really soft and it’sgoing to end up denting let it set inthe five pan for about five minutes soit firms up a little bit so we’ll seeyou back here in five minutes and thenwe’ll take it out of the pickup in fiveminutes so I’m going to go ahead andtake my bread and I’m just going to tipit out onto a cooling rack and we’llturn it on its side to cool you reallydo want to use a cooling rack if you putthe bread on a plate or a flat surfacethen the moisture is going to condenseon the underside and you’ll end up witha soggy bottom or side so I’m just goingto leave it on the cooling rack here andallow it an hour or two to coolcompletely and then you can slice it andhave a sandwich I hope you’ve enjoyedtoday’s presentation classic sandwichbread if so please like and subscribe tothis channel for more good cooking withthe Iron Maiden happy baking[Music]you[Music]