Made this for the first time on 02/01/2015. I didn’t really punch down the dough after the first rise; just shaped it into a log and transferred to the loaf pan, then let it rise a second time for 35 minutes. Came out pretty well; a bit crumbly, so I think I’d like to try it with bread flour rather than all-purpose flour next time.
White Sandwich Bread
White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
Author: Roxana's Home Baking
Serves: 1 loaf
- ½ cup lukewarm water
- 2 tsp active Red Star dry yeast
- 1 tsp sugar
- 3 cups (360 grams) all purpose flour
- 1 egg
- 1 tsp salt
- 1½ tbsp sugar
- ¼ cup (56 grams) melted butter
- ¼ cup milk
- ¼ - ⅓ cup (30 - 40 grams) all purpose flour
- In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
- In a mixing bowl sift the 3 cups of flour and make a well in the middle.
- Pour the yeast mixture, add the egg, sugar, salt and melted butter.
- With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
- Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
- When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
- In the meantime, heat the oven to 375F.
- Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
- Leave to cool slightly in the pan before removing it and completely before slicing it.
When using cooking spray on a metal pan, a slightly bitter aftertaste was imparted to the crust. Might be better to use a greased and floured pan next time.
Leave a Reply