Toaster Oven Bread

Name: Toaster Oven Bread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
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)

Getting reviews...

Level: Easy

Total: 2 hr 25 min
Active: 15 min

Yield: 1 loaf

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

Deselect All

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)

Directions

Special equipment:

a 6-by-3-inch round pan

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.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)