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Sandwich Bread Recipe

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Ingredients
  

  • 1 cup water
  • 1/4 cup warm milk
  • 1 1/4 teaspoons yeast
  • 2 tablespoons sugar
  • 4 tablespoons unsalted softened butter
  • 1 1/2 teaspoons salt
  • 3 1/2 cups all purpose or bread flour

Instructions
 

  • - 1 cup (240ml) warm water, around 110°F (43°C)
    - 1/4 cup (60ml) warm whole milk, approximately 110°F (43°C)
    - 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
    - 2 tablespoons (25g) granulated sugar
    - 4 tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
    - 1 and 1/2 teaspoons salt
    - 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus extra as needed
    Instructions:
    1. Prepare the Dough:
    - In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, warm milk, yeast, and sugar. Cover and let it sit for 5 minutes.
    - Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
    - Add another cup of flour and beat on medium speed until relatively incorporated. Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If mixing by hand, use a large wooden spoon or silicone spatula.
    2. Knead the Dough:
    - Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough becomes too sticky, sprinkle with flour sparingly.
    - The dough should feel soft and slightly tacky. Perform a "windowpane test" to check if it's kneaded enough.
    3. 1st Rise:
    - Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat in oil. Cover and let it rise in a warm environment for 1-2 hours or until doubled in size.
    4. Shape the Bread:
    - Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle, about 8x15 inches. Roll it up into an 8-inch log and place it in a greased 9x5-inch loaf pan.
    5. 2nd Rise:
    - Cover the shaped loaf and let it rise until it's about 1 inch above the top of the pan, approximately 1 hour.
    6.Bake the Bread:
    - Preheat the oven to 350°F (177°C) and adjust the rack to a lower position. Bake for 30-34 minutes or until golden brown on top. Tent with foil if it browns too quickly.
    - To check for doneness, tap the loaf gently; it should sound hollow, or use an instant-read thermometer (195–200°F or 90–93°C).
    7. Cool and Store:
    - Let the bread cool for a few minutes in the pan on a wire rack before removing and slicing. Store leftovers tightly covered at room temperature for up to 6 days or in the refrigerator for up to 10 days.

Notes

Ingredients:
- 1 cup (240ml) warm water, around 110°F (43°C)
- 1/4 cup (60ml) warm whole milk, approximately 110°F (43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus extra as needed
Instructions:
1. Prepare the Dough:
- In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, warm milk, yeast, and sugar. Cover and let it sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
- Add another cup of flour and beat on medium speed until relatively incorporated. Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If mixing by hand, use a large wooden spoon or silicone spatula.
2. Knead the Dough
- Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough becomes too sticky, sprinkle with flour sparingly.
- The dough should feel soft and slightly tacky. Perform a "windowpane test" to check if it's kneaded enough.
3. 1st Rise:
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat in oil. Cover and let it rise in a warm environment for 1-2 hours or until doubled in size.
4. Shape the Bread:
- Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle, about 8x15 inches. Roll it up into an 8-inch log and place it in a greased 9x5-inch loaf pan.
5. 2nd Rise:
- Cover the shaped loaf and let it rise until it's about 1 inch above the top of the pan, approximately 1 hour.
6. Bake the Bread:
- Preheat the oven to 350°F (177°C) and adjust the rack to a lower position. Bake for 30-34 minutes or until golden brown on top. Tent with foil if it browns too quickly.
- To check for doneness, tap the loaf gently; it should sound hollow, or use an instant-read thermometer (195–200°F or 90–93°C).
7. Cool and Store:
- Let the bread cool for a few minutes in the pan on a wire rack before removing and slicing. Store leftovers tightly covered at room temperature for up to 6 days or in the refrigerator for up to 10 days.