Quick Sandwich Loaf
This simple sandwich loaf is light and fluffy, yet sturdy. With soft crust and a light buttery flavor, you get all the traditional white bread goodness, without the store-bought yucky-ness. This is a great place to start if you're wanting to start making bread.
Equipment
- Stand Mixer
- Dough Hook
- Plastic Wrap or Tea Towel
- Loaf Pan Can be standard or extra long
Ingredients
- 2 tsp Active Dry Yeast
- 1 cup Warm Filtered Water (100-115℉)
- 1/2 cup Milk
- 2 tsp Sugar can also use brown sugar or honey
- 1/4 cup Butter, Melted if you use salted, omit the added salt
- 3 3/4 cup Unbleached All Purpose Flour
- 2 tsp Sea Salt
Instructions
- Warm your milk on the stove or in the microwave in 30 second increments. Warm the milk to 100-120℉.
- In the bowl of your stand mixer, add the active yeast, sugar, warm water, and warm milk. Give it a small stir, and allow the yeast to bloom about 10 minutes, or until foamy.
- While the yeast is blooming, melt the butter on the stove or in the microwave and allow to cool to 100-120℉. Add the butter to the bloomed yeast mixture.
- Add 2 cups of flour and the salt to your mixer fixed with the dough hook. With the mixer on a medium-slow speed, mix until combined, about 2 minutes.
- Add the remaining 1 3/4 cups of flour and mix on medium speed until the dough is smooth and no longer sticks to the sides, about 5 minutes.
- Remove the dough from the hook, leaving it in the bowl, and cover the dough with plastic wrap, a tea towel, or a bowl cover. Allow the dough to rise about 1 hour or until doubled in size.
- When your dough has doubled, Preheat your oven to 350℉. Flour a working surface, and dump your dough onto it. Stretch and shape your dough into a loaf, and add it to your loaf pan. Allow the dough to rise about 30 more minutes, or until it has reached the top of the loaf pan. You can place the dough near the oven to help the rise along.
- When the loaf has risen, bake it for 30 minutes. When it has finished baking, immediately remove it from the pan and allow it to cool completely before slicing.
Notes
I use a stand mixer as a preference, but this recipe can absolutely be mixed with a dough whisk and hands. You'll need to work the dough until smooth, and this may take some time, but it can be done.