Sandwich Bread
Simple and soft classic white bread recipe to make sandwiches, toast, or enjoyed simply with butter and jam.
SAF-instant yeast
Ingredients
Method
- In the bowl of a stand mixer fitted with the dough hook combine all 6 ingredients in the order as they're written.
- Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 3-5 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
- Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with a towel and let rise in a warm and draft-free place for about 1 hour or until doubled in size.
- Gently punch down and turn out the dough onto a lightly flour your work surface. Use your fingers to gently pat each half into a rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a buttered 8×4-inch loaf pan tucked ends and seam side down. Cover with a towel and let rise for about an hour in a warm and draft-free place until doubled in size.
- Preheat oven to 350 degrees F and adjust oven rack to lower-middle position.
- Bake loaves for 30-35 minutes until golden brown (and the loaf registers 208 to 210 degrees).
- Invert bread onto a cooling rack. Reinvert loaves and let cool completely before slicing.
