Easy Sandwich Loaf Bread
Once you start making this easy sandwich loaf bread, you'll never want to buy the store bought stuff ever again! It's slightly sweet and toasts to the perfect crunch!
Servings: 12 Slices
Calories: 120kcal
Equipment
- Standard Loaf Tin
Ingredients
- ¾ Cup Lukewarm Water (95°-110° F)
- ½ Cup Lukewarm Milk (95°-110° F) (preferably whole milk)
- 2½ tsp Instant Yeast
- 3 Cups All Purpose Flour
- 1½ tsp Fine Sea Salt (grind your kosher salt if you have kosher)
- 1 tbsp Granulated Sugar
- 3 tbsp Unsalted Butter, room temperature
Instructions
- Mix together the lukewarm water and sprinkle the instant yeast on top. Stir and set aside for ten minutes to let the yeast bloom.
- Mix together the flour, salt, and sugar in large bowl. (Stand mixer bowl if you're using one)
- (Fit the stand mixer with the dough hook or use a larger bowl and a wooden spoon if you don't have one) Add the yeast, milk, and water mixture to the bowl and mix on a low speed until incorporated. (this will take a few minutes with a mixer, and more time by spoon)
- Add a tablespoon of butter at a time to the mixture until full incorporated. Once fully incorporated mix for 30 seconds more. (If you're doing this by hand, put the dough on a floured work surface a knead the butter into the dough. Work until the dough is smooth.
- Place the dough in a lightly oiled bowl and cover with greased plastic wrap. Let sit at room temperature for about an hour and half or until the dough doubles in size (make sure it doubles, if you live in a colder or less humid climate this may take longer)
- Once the dough doubles in size, punch the air out and place onto a floured work surface. Make sure you punch any air pockets out.
- Roll the dough into a large rectangle and fold into thirds across the long side. (refer to photos)
- Roll that out into another rectangle where the short side is the length of your loaf pan.
- Start from the side of your dough that matches the length of the load pans and Tightly roll your dough into a log.
- Place in a greased and floured loaf tin and cover with another loaf tin, let rest for about an hour at room temperature or until doubled in size.
- Bake at 350° for 35 - 40 minutes. Let cool for ten minutes until removing from loaf pan and let cool fully on a wire rack.