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Sandwich Bread Recipe

A classic soft sandwich loaf with a tender crumb made from enriched yeast dough.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 1 loaf

Ingredients

  • 1 2/3 cup milk warmed to 100°F–110°F (363 g)
  • 2 teaspoons instant yeast (6 g)
  • 6 tablespoons unsalted butter softened to room temperature (85 g)
  • 2 teaspoons kosher salt (5 g)
  • 3 tablespoons granulated sugar (37 g)
  • 4–4 3/4 cups all-purpose flour (480–570 g), add gradually

Instructions

  • Pour the warmed milk into a large glass or metal bowl and stir in the instant yeast and 1 tablespoon of the granulated sugar; let sit about 3 minutes until bubbly and foamy.
  • Stir in the softened butter, kosher salt, the remaining sugar, and 4 cups of the all-purpose flour until the dough starts to pull away from the sides of the bowl.
  • If the dough is still sticky, add additional flour 1/4 cup at a time (up to the 4 3/4 cups total) until it is manageable and slightly tacky.
  • Turn the dough onto a lightly greased counter and knead by hand about 8–12 minutes, until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with plastic wrap, and set in a warm, draft-free spot to double in bulk, about 1½–2 hours.
  • After the first rise, turn the dough onto the counter and shape into one loaf to fit a 13-inch loaf pan (or two loaves for two pans).
  • Lightly grease the loaf pan(s), place the shaped dough inside, cover loosely with plastic wrap, and let rise until the dough is within about 1 inch of the pan lip, about 15–20 minutes; preheat the oven to 350°F while the dough rises.
  • Remove the plastic wrap and bake until an instant-read thermometer inserted into the center registers 190°F, about 40–45 minutes.
  • Turn the baked loaf onto a cooling rack and cool completely before slicing.

Equipment

  • Large Bowl
  • Measuring cups and spoons
  • loaf pan (13-inch)
  • Plastic Wrap
  • countertop or work surface
  • instant-read thermometer
  • spatula or wooden spoon

Notes

  • Total time does not include rising times.
  • First rise: approximately 1½ hours.
  • Second rise: approximately 15 minutes.
  • Adapted from: USA Pans.