This recipe for homemade white sandwich bread sounds amazing! It’s a great combination of convenience and quality, especially since it provides two methods: one with a stand mixer and one without. Whether you’re kneading by hand or using the mixer, you’re still left with the soft, flexible loaf you’re craving. Let’s break it down into steps so it’s easier to follow:
Ingredients:
- Warm milk (helps make the bread soft and tender)
- Salt (for flavor)
- Sugar (to help retain moisture and extend freshness)
- Olive oil (for flexibility and to slow down staling)
- Active dry yeast (for rise)
- Strong bread flour (high protein for a soft, springy texture)
Two Methods for Making Sandwich Bread
Method 1: Stand Mixer (Kneading)
- Warm the Milk: Microwave the milk until it’s warm but not hot.
- Mix Ingredients: In the bowl of your stand mixer, add the warm milk, salt, sugar, olive oil, and yeast. Stir to combine.
- Add Flour: Gradually add the bread flour.
- Mix and Knead: Start mixing at medium speed until the dough starts to come together, then increase to high speed and knead for about 3 minutes until the dough pulls away from the sides and is tacky.
- Shape and Rest: Grease a bowl, form the dough into a ball, cover, and let it rest for 2 hours.
Method 2: No-Knead Version (Hand Mixing)
- Mix Wet Ingredients: In a large bowl, combine warm milk, salt, sugar, olive oil, and yeast. Stir to dissolve.
- Add Flour: Gradually add the bread flour, mixing with a fork until it forms a rough dough.
- Hydrate the Dough: Use wet hands to mix and hydrate any dry spots of flour. This process helps develop the gluten network without the need for kneading.
- Stretch & Fold: Let the dough rest for 30 minutes, then perform stretches and folds 4 times, with 30 minutes of resting in between.
- Let it Rise: After the final fold, let the dough rise for 1-2 hours until it triples in size.
Shaping and Proofing
- Prepare the Pan: Generously butter your loaf pan.
- Shape the Dough: Transfer your dough onto a floured surface. Roll it into a rectangle and then roll it up tightly into a sausage shape, pinching the seams as you go.
- Second Rise: Place the dough into the loaf pan, seam side down, and cover loosely. Let it rise for 1 hour until it’s risen above the top of the pan.
Baking
- Preheat the Oven: Heat the oven to 350°F (180°C).
- Bake: Place the loaf in the oven and bake for about 25 minutes. Be careful not to overbake!
- Butter the Top: Once out of the oven, optionally butter the top of the loaf while it’s still hot for extra flavor.
- Cool: Let the bread cool on a wire rack for at least an hour before cutting into it.
Storing
- Room Temperature: Store in a zip-top bag at room temperature for up to a week.
- Freezing: You can freeze slices for up to 1-2 months. Simply toast from frozen when needed!
This bread sounds like it would make the perfect base for sandwiches, toasted with butter, or eaten fresh. Let me know if you’d like help with any specific part of the recipe!
Leave a Reply