A fun use for your countertop toaster oven — freshly baked bread. This loaf gets perfectly golden all over, without heating up your whole kitchen.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 15 min |
| Yield: | 1 loaf |
Ingredients
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 2 2/3 cups all-purpose flour (see Cook’s Note)
Instructions
- Butter a 6-by-3-inch round pan and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
- Preheat a toaster oven to 400 degrees F.
- Bake, rotating halfway through, until the bread is golden and the internal temperature registers 200 degrees F, about 25 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 243 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 145 mg |
Reviews
Easy bread. Small crumb. Great for sandwiches and toast with toppings.