Sandwich Bread

• servings: 1 serving
• total time: 4 hours

Ingredients

1 cup (240ml) water, warmed to about 110°F (43°C)

1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)

2 and 1/4 teaspoons (7g) instant yeast

2 tablespoons (25g) granulated sugar

4 tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

1 and 1/2 teaspoons salt

3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Directions

Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!

Keep the dough in the mixer and beat for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.

Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.

Grease a 9×5-inch loaf pan.

When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.

Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C).

Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.

Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.