BEST Sandwich Bread Recipe
Coooking Temperature: 375°F / 190°C / Gas Mark 5
Calories: 11
Adjust Servings Here: 1 loaf
Description
It's easy to make your own sandwich bread, and the result is fresher, tastier, and cheaper than most store-bought varieties. This white bread is quick, easy, and inexpensive to make. Use it for toasted sandwiches or for peanut butter and jelly sandwiches. In addition, it can be great for French toast too
Ingredients
Total dough 850 g for 9 x 4 x 4 Sandwich loaf pan
- 120 ml (½ cup) Warm water at 110 F
- 9 g (2¼ tsp) Instant dry yeast 1 envelope
- 14 g (1 tbsp) Olive oil
- 24 g (2 tbsp) Sugar
- 240 ml (1 cups) Warm milk at 110 F
- 30 g (2 tbsp) Butter unsalted, room temperature
- 500 g (4 cups) Bread flour (or all-purpose flour)
- 9 g (1½ tsp) Salt
Total dough 1100 g for 13 x 4 x 4- inch Sandwich loaf pan
- 120 ml (½ cups) Warm water at 110 F
- 12 g (3 tsp) Instant dry yeast
- 30 g (2½ tbsp) Sugar
- 20 g (1¾ tbsp) Olive oil
- 320 ml (1½ cups) Warm milk at 110 F
- 45 g (3¼ tbsp) Butter unsalted , room temperature
- 650 g (5¼ cups) Bread flour or all-purpose flour
- 12 g (2 tsp) Salt
Instructions
- Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.120 ml Warm water at 110 F , 9 g Instant dry yeast, 24 g Sugar, 14 g Olive oil
- Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.500 g Bread flour, 9 g Salt, 240 ml Warm milk at 110 F
- Knead - Continue to knead the dough on medium speed for 8 to 10 minutes. Add the room-temperature butter and knead for 4 to 5 minutes more.30 g Butter
- Rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.
- Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.
- Proof - Place the shaped log in the loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
- Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease the right size loaf pan with butter (ingredients given for 9-inch as well as 13-inch loaf pan)
- Bake on the middle rack until lightly golden on top. The 9-inch loaf will take about 40 to 50 minutes, while the 13-inch loaf will take about 60 to 70 minutes. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked, brush with melted butter.
- Cool - Take it out of the pan and cool on the wire rack. Cover it with a clean kitchen cloth for at least 10 minutes to keep the loaf soft
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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