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Sandwich Bread
By Sally · sallysbakingaddiction.com
Makes one 9×5 loaf
3 hrs 30 min (mostly rising)
A soft, tender sandwich loaf made with milk and butter, mixed in a stand mixer and shaped into a classic pan loaf.
| prepGrease a 9×5-inch loaf pan | |||||||||
| 1 cup / 240 ml water, warmed to about 110°F / 43°C | Whisk water, milk, yeast & sugar; rest 5 min | Beat in butter, salt & flour until dough comes together, 2 min | Knead 5–8 min until soft & tacky | Oil bowl, turn dough to coat; bulk rise 1–2 hrs until doubled | Punch down, roll into 8×15 in rectangle, roll into log & pan | Cover & proof 1 hr until 1 in above pan rim | Preheat oven to 350°F / 177°C, lower rack | Bake 32–36 min until golden & hollow-sounding | Cool in pan a few minutes, turn out & cool |
| 1/4 cup / 60 ml whole milk, warmed to about 110°F / 43°C | |||||||||
| 2 1/4 teaspoons / 7 g instant yeast | |||||||||
| 2 tablespoons / 25 g granulated sugar | |||||||||
| 4 tablespoons / 56 g unsalted butter, softened to room temperature | |||||||||
| 1 1/2 teaspoons / 9 g salt | |||||||||
| 3 1/3 cups / 420–430 g all-purpose or bread flour, plus more as needed | |||||||||
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