White Sandwich Bread

White Sandwich Bread

White Sandwich Bread

Okay so y’all know how much I love bread. I still have not gone to the stage of making a starter because there are so many good recipes out there just using yeast. I came across this one and I just had to try it out as it looked really simple and had some of the most well written instructions. The bread had the least rising time of all the ones I had made so far and I had it ready in time for lunch. We made pesto/buffalo mozzarella sandwiches with roasted peppers and they were simple delicious. I did not toast my bread but JD did and he swore the bread toasted was divine.

When adding the flour for this I did not pack it in the measuring cup. I spooned the flour into the cup and then leveled it off with a knife. Also the step by step instructions on how to shape the dough are perfect. I would highly recommend reading it.

Recipe

  • 2 teaspoons active-dry yeast
  • 1 cup warm water
  • 2 tablespoons unsalted butter
  • 1 cup milk – whole
  • 2 tablespoons sugar
  • 1 tablespoon sea salt
  • 5 1/2  all-purpose flour

Method

Heat the water in the microwave for about 20 seconds so that it is warm but not hot. Pour it into your kitchen aid mixer or mixing bowl. Add the yeast and sugar and stir with a wooden spoon to mix. Then let it sit for about 10 minutes. You will see the yeast develop/rise.

While you are waiting for the yeast to rise, melt the butter in the microwave in a microwave proof bowl. I used my measuring cup for this. Then add the milk to it and heat it again to warm. Pour in the salt and stir to dissolve.

Once the yeast has developed, pour in the milk/butter mixture. Add one cup of flour into the bowl and mix gently. Then add the rest of the flour and turn the mixer on. It will all come together. If your mixture is very wet then you can add a bit more flour a spoon at a time. I did not need to add any more flour. I let the mixer do most of the kneading for me (it was a little challenged). Then put it on my work surface and continued kneading it. I did it for a total of 8 minutes (5 in the mixer and 3 on the counter).

Wash your mixer bowl, dry it and then lightly grease it with olive oil. Put your dough back in the bowl and cover it with a damp tea cloth. Keep it to rise in a draft free warm place for an hour or until doubled in size. Mine doubled in size in an hour. After this first rise take it out onto your counter top. Cut it in half with a dough cutter. Shape both of the halfs into rounds and cover with the damp tea towel and let them rest for about 10 minutes.

Dust your counter with a little flour (really little). Shape the dough into a rectangle by pushing down with your palm. Now pretend you are going to fold over a letter. So fold the top third over and then the bottom third. Pinch the sides to seal. Press down with your palm to flatten into a rectangle again. Repeat once more making sure you pinch the seals properly (or your seam will open like mine did in the picture 🙂 – the bread still tastes good). Repeat with the other dough half.

I have silicone baking pans so I did not grease them. Put the dough seam side down (important :-)). Cover again with the damp tea towel. Let the rise again for another 40 minutes. They should have approximately doubled in size. Heat your oven to 425F and put an oven safe dish with water in the oven while it is heating. When the oven is ready pop in the bread for about 30 minutes. Or until you can knock on it and you get the hollow sound.

Take them out of the oven and let them cool for 5 minutes and then pop them out of the pans and let the continue to cool.

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