A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread? In this episode, Joe shows you the key to making the easiest, best homemade sandwich bread.
Get our Easy Sandwich Bread recipe: https://cooks.io/4b3mp7f
Get our No-Knead Rustic Loaf recipe: https://cooks.io/3KKMGMS
Buy our Everyday Bread cookbook: https://cooks.io/4c7rX1E
Buy our winning whisk: https://cooks.io/4evXc8u
Buy our winning loaf pan: https://cooks.io/3xn9gba
Buy our winning bread knife: https://cooks.io/45xma2Z
Buy our winning Dutch oven: https://cooks.io/4cl71oh
Buy our winning baking sheet: https://cooks.io/4c5AYZ0
Buy our winning wire rack: https://cooks.io/3xbcRcw
Follow Joe on Instagram: https://www.instagram.com/gitsini/
Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food.
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.
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