Easy sandwich bread from The Best of America's Test Kitchen 2015: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on March 10, 2015

    Tasty, soft bread in two hours and you don't have to get your hands dirty, there is no kneading or shaping required, as the dough, or batter rather, is poured into the pan. I am oil spray challenged, so I just greased the pan with vegetable oil and the loaf stuck to the rim of the pan, so next time I'll grease with butter and flour as well. I used 2 1/2 tsp of active yeast, proved in the warm water and then added to the other ingredients. Baked the loaf convectionally at 350 for 42 minutes.

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