Sandwich Bread
Adapted From Plated Cravings .comMakes 2 loaves. Cut each loaf into 14 slices.
Equipment
- 2 - 8.5 x 4.5 loaf pans
Ingredients
- 1 ⅔ cups water - 110° to 115°
- 2 ¼ tsp instant or active dry yeast
- 3 tsp sugar
- 1 tsp salt
- 1 ½ Tbsp room temperature butter, cut into small cubes
- 4 ¼ cups all purpose flour
- 1 tsp butter, melted, for brushing
Instructions
- In the bowl of a stand mixer with the dough hook attached, combine the yeast, 1 tsp of sugar and about 1/2 of the water. Let sit for 5-10 minutes if using instant yeast and 15 minutes if using active dry yeast.
- Add remaining water, remaining sugar, salt, cubed butter and 4 cups of flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. If dough is sticky, add more flour a tablespoon at a time. I usually use an extra 1/4 cu
- Continue to knead 6 to 9 minutes. Stopping to scrap down about 1/2 way through. Continue to knead for the remaining time until the dough pulls away from the sides of the bowl and is soft and smooth*****see note below
- Transfer the dough to a lightly greased large bowl and turn to coat. Cover with a towel and place in a warm place to rise for 45 minutes or until doubled.
- Lightly flour your work surface. Divide dough in half and working with one half at a time, pat down into a 12 x 8 inch rectangle. Use your fingers to press out any air bubbles
- Starting at the short end, Roll up into a tight log and pinch the seams to seal. Tuck ends under. Place in a greased 8x4 inch loaf pan. Repeat with other piece. If using a larger pan, do not divide dough.
- Cover with plastic wrap sprayed with non stick spray. Put in a warm place and let rise again for 45 minutes or until doubled in size
- Preheat oven to 390°. Carefully and gently remove plastic wrap. Bake for 25-30 minutes.
- Invert bread on a cooling rack and brush tops with melted butter. Let cook, slice each loaf into 14 slices.
- ***NOTE: if you do not have a stand mixer, you can knead in the bowl for 10 minutes.