sandwich bread loaf

Sandwich Bread Loaf Recipe

Ingredients:

• 3 ¼ cups (390g) bread flour (or all-purpose flour)
• 1 tbsp (12g) sugar
• 1 ¼ tsp salt
• 2 ¼ tsp (1 packet or 7g) active dry yeast or instant yeast
• 1 cup (240ml) warm water (110°F/43°C)
• 1/2 cup (120ml) warm milk (whole milk or 2% preferred)
• 2 tbsp (28g) unsalted butter, melted (plus extra for greasing and brushing)
• Optional: 1 tbsp honey or additional sugar for a slightly sweeter loaf

Instructions:

1. Activate the Yeast:
   • If using active dry yeast, combine the warm water and 1 tablespoon of sugar in a small bowl. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes foamy. If using instant yeast, you can skip this step and add the yeast directly to the flour.
2. Mix the Dough:
   • In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt.
   • Add the foamy yeast mixture (or instant yeast), warm milk, melted butter, and honey (if using).
   • Mix with a wooden spoon or the paddle attachment until the dough comes together into a shaggy mass.
3. Knead the Dough:
   • If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky. Add a little more flour as needed if the dough is too sticky.
   • If using a stand mixer, switch to the dough hook attachment and knead on medium speed for 6-8 minutes until the dough is smooth and elastic.
4. First Rise:
   • Lightly grease a large bowl with oil or melted butter. Place the dough in the bowl, turning it to coat it lightly with oil.
   • Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 to 1 ½ hours, or until it has doubled in size.
5. Shape the Loaf:
   • Once the dough has doubled, gently punch it down to release the gases.
   • Turn the dough out onto a lightly floured surface and shape it into a rectangle roughly the length of your loaf pan.
   • Roll the dough tightly into a log, pinching the seam and the ends to seal.
6. Second Rise:
   • Place the shaped loaf into a greased 9×5-inch (23×13 cm) loaf pan, seam side down.
   • Cover loosely with a damp towel or plastic wrap and let it rise for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
7. Preheat the Oven:
   • While the dough is rising, preheat your oven to 350°F (175°C).
8. Bake:
   • Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. The internal temperature should be around 190-200°F (88-93°C).
   • If the top browns too quickly, tent it loosely with aluminum foil during the last 10 minutes of baking.
9. Cool and Serve:
   • Remove the loaf from the oven and brush the top with melted butter for a soft crust (optional).
   • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips:

• For a richer flavor, you can replace some or all of the water with milk.
• Add-ins like sesame seeds, oats, or herbs can be sprinkled on top of the loaf before baking for extra flavor and texture.
• Make sure to let the bread cool completely before slicing to prevent the loaf from becoming gummy or tearing.

Cooking Time:

• Prep Time: 20 minutes
• First Rise: 1-1 ½ hours
• Second Rise: 30-45 minutes
• Bake Time: 30-35 minutes
• Total Time: 2 ½ – 3 hours

Nutritional Information (per slice, about 12 slices per loaf):

• Calories: ~150 kcal
• Protein: ~5g
• Fat: ~3g
• Carbohydrates: ~25g
• Fiber: ~1g
• Sugar: ~2g

This Sandwich Bread Loaf is soft and fluffy, perfect for everyday use. Whether you’re making sandwiches, toast, or just enjoying a slice with butter, it’s a versatile and delicious bread!