Sandwich Bread
, 3 h 30 min, Makes 1 loaf
A soft, tender sandwich loaf made with milk and butter, kneaded until smooth and risen twice before baking.
| prepPreheat oven to 350°F / 177°C | ||||||||
| prepGrease a 9×5-inch loaf pan | ||||||||
| 240 ml water, warmed to 110°F / 43°C | Whisk water, milk, yeast & sugar; rest 5 min | Add butter, salt & flour; beat until combined | Knead 5–8 min until smooth & elastic | Rise in oiled bowl, covered, 1–2 hrs until doubled | Punch down, shape into log & place in pan | Cover & rise 1 hr until 1 inch above pan rim | Bake 350°F / 175°C, 32–36 min until golden | Cool in pan, then turn out & slice |
| 60 ml whole milk, warmed to 110°F / 43°C | ||||||||
| 7 g instant yeast | ||||||||
| 25 g granulated sugar | ||||||||
| 56 g unsalted butter, softened | ||||||||
| 9 g salt | ||||||||
| 3 1/3 cups / 420–430 g all-purpose or bread flour, plus more as needed | ||||||||
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