I love making bread (Exhibit A, Exhibit B, Exhibit XYZ). But even I can admit that the kneading, and the rising, and the deflating, and the shaping can feel like a lot when all you want is a warm loaf of bread to dip some olive oil in or convey bologna and cheese from your fridge to your mouth. I get it.
Actually, King Arthur Flour gets it. I just follow their lead. Which is why KAF is pretty much my best friend in baking. The kind of BFF that remembers your crazy, complicated order at Starbucks (tall, two-pump sugar-free vanilla, skinny misto, please) and tells you if that sweater you’re trying on is washing you out.
So when I needed a loaf bread for sandwiches and general nomming, and didn’t want to deal with the fuss of your average bread recipe, I reached for my King Arthur Flour Baker’s Companion and landed on this easy, cheesy sandwich loaf.
How easy is this recipe? Well, you throw all the ingredients in at the same time. And then you let your mixer knead the dough into a ball. Let that rise for an hour, then throw it in a loaf pan to rise a little more. Then bake it. Too hard? Too complicated? I think not.
I was happy (and Nate was thrilled) with how this loaf turned out. It’s dense and moist and really good with butter, deli meats, or all by itself. I won’t tell you how to eat it, just that you MUST eat it. And soon. Because if you want KAF to be your bestie too, you’re going to have to show some devotion. And maybe learn how it takes its coffee.
King Arthur Flour Baker’s Companion Cookbook
-1 packet instant (rapid rise) yeast
-1/4 cup water
-1 cup milk
-1 and 1/4 tsp salt
-1 TBSP sugar
-3 and 1/2 cups AP flour
-1 cup finely grated cheddar
-1/2 cup finely grated Parmesan
-2 TBSP veggie oil
Combine all ingredients in your mixer (or in a bowl) and knead by hand or with a dough hook until a soft, smooth dough forms. The dough should be soft, but not sticky (add water or flour to achieve this consistency). Cover and let dough rise for one hour, or until puffy.
Lightly grease your work surface and roll out the dough into an 8-inch log. Transfer the log to a lightly greased 8.5″ x 4.5″ loaf pan. Cover and let dough rise until just barely over the rim, about 45 minutes.
Preheat the oven to 350 degrees. Bake for 35 to 40 minutes. Remove bread from the oven, take it out of the pan, and let it cool completely on a wire rack before slicing and serving.