Sandwich Bread

• tiempo activo: 10 minutes
• tiempo total: 3 hours 25 minutes

Ingredientes

1 cup + 3 tbsp (280g) whole milk, lukewarm. That is somewhere between 80°F and 100°F (27°C to 37°C).

2 tbsp (30g) white granulated sugar (or see the “Can I substitute the sugar?” section above)

2 tbsp (30g) olive oil (or any oil that’s liquid at room temperature, such as sunflower oil or vegetable oil)

2 tsp (7g) yeast. Any instant or active dried yeast will work. (See the section “What kind of yeast should I use?” above)

1 tsp (4g) salt

3 cups (420g) white bread flour with 13% protein content (please see the section “What kind of flour should I use for this sandwich bread?” above)

Instrucciones

Warm the milk in the microwave.

Into the bowl of a stand mixer add the dry ingredients and the liquids, and you want to mix the ingredients on medium speed until the dough comes together. Then increase the speed to high and knead for another 3 minutes. The dough should pull away from the sides of the bowl and feel tacky.

Grease your bowl, grease your hands, and shape the dough into a ball. Cover the dough and set aside to rise for 2 hours.

Once the dough has tripled in size, we’re ready to make sandwich bread.

Generously butter, your loaf pan and line the bottom with parchment paper.

Transfer your dough onto your lightly floured, clean work surface and using your pan as a guide we’re going to roll out this dough using a rolling pin into a rectangle.

This smooth surface is going to be the outside of the bread. So, flip it over, smooth out the other side, and starting from one of the ends shape the loaf by rolling up the bread into a sausage shape. Tuck the ends in.

Place the roll in pan, seam side down.

Cover the shaped loaves and allow to rise for about one hour. It might take more or less time than this because every kitchen is a different temperature, and every yeast is in a different state when you use it. So, use visual signs to judge when it’s proofed. When the dough is correctly proofed, you should see it’s risen above the top of your loaf pan (see the picture below).

Now bake in a preheated oven at 350 F, that’s 180 C. It will take around 25 minutes. It might take more or less time than this because every oven is different. So, again, use visual signs to judge when it’s baked. It will be well risen and a medium golden brown on top. Don’t get it too dark on top. But don’t take it out when it’s too pale, either!

While the bread is still hot, brush the top with butter. This will make the soft crust super delicious. Remove the bread from the loaf tin, and let it sit on a wire rack until it’s completely cool. That will be at least a couple of hours. Don’t cut into it before then, otherwise you’ll end up with a gummy loaf of bread!

The bread will keep for about a week, covered at room temperature. You can even pre-slice it if you want, just like the bread you get at the supermarket. Keep it in plastic bag at room temperature. It will also keep frozen for a month or two. When freezing, I like to slice it first, so I can just take out the slices I want.

You can toast them direct from the freezer, or they’ll quickly defrost if you want to use them for sandwiches. Don’t store it in the fridge! It’s surprising I know, but fridge temperature is the temperature where bread goes stale the fastest! So, the rule for bread is – store at room temperature OR freeze it.