The BEST Sandwich Bread - Sally's Baking Addiction (Video)
Incredibly soft and delicious, this sandwich bread is the perfect recipe for fledgling bakers like me, an done you’ll want to make time and again!
Equipment
Ingredients
- 1 cup water warmed to 110°F/43⁰C
- ¼ cup milk warmed to 110°F/43⁰C
- 2 ¼ tsp instant yeast Platinum yeast red star instant yeast preferred
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter softened to room temperature
- 1.5 tsp salt
- 3 ⅓ cup all-purpose flour or bread flour, spoon and leveled
Instructions
- Add first TWO ingredients to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting. Turn wheel to select 110°F/43⁰C. Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start. Once the blender beeps and is done,carefully remove the lid.Alternatively, warm milk and water to 110°F/43⁰C in the microwave.
- Add warmed water and milk, yeast and sugar to Stand Mixer bowl fitted with dough hook attachment(can use paddle attachment). Cover for 5 minutes.
- Uncover bowl, add in butter, salt and one cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed one minute, then add remaining flour and beat on medium speed for two minutes, or until dough comes together and pulls away from the sides of the bowl.
- Set Deluxe Stand Mixer to Knead for three minutes.
- Brush large bowl with olive oil and place dough in bowl, turning to coat all over with oil. Cover bowl, and let rise in a fairly warm area for 1-2 hours, until doubled in size.
- Grease Stone Loaf Pan.
- Uncover dough and punch it down to release air. Roll out on a lightly floured board into a 8” x 15”rectangle, then roll up into an approximately 8-inch log. Place into loaf pan, cover with clean kitchen towel or foil and let rise for one hour.
- Preheat oven to 350°F/175⁰C and be sure to move rack to lower portion of oven.
- It will be ready to bake when the dough rises about one inch above loaf pan.
- Bake for @30-35minutes, until golden brown on top – also, if you gently tap on the bread, it should sound hollow. If you use an Instant-Read Thermometer to test the bread, the temperature should read 195°F/90⁰C.
- Cool about 5 minutes prior to slicing.
Notes
If the bread is browning too quickly, you can cover with foil.
Bread can be stored up to three days at room temperature, or in the refrigerator up to ten days.
This is what Sally says, but I wouldn’t know – my loaf was gone ten minutes later!!
Nutrition
Calories: 97kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 161mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 68IUVitamin C: 0.004mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!