3 tbsp (45g) unsalted butter , at room temperature
In a large bowl add yeast, 1 tsp (5g) sugar, and 2/3 cup (160ml) water. Let it rest for 5 minutes to activate the yeast. Add flour and salt. milk and butter. Start kneading for about 5-10 minutes, until smooth and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size. Spray with oil a 9x5in (23x13cm) loaf pan and set aside. Spray the working surface with a bit of oil. Press the dough into a rectangle with one side as the width of the pan, 9 in (23cm).
Roll the dough into a log. Place the dough with seam side down into the prepared loaf pan.
Cover the loaf with a kitchen towel, and let it rise in the pan for another 45-50 minutes at room temperature. Meanwhile, preheat the oven to 375°F (190°C). Brush the loaf with olive oil.
Bake for 25-30 minutes until golden brown on top.
Let it cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely.
Marre_D
Ah yes, Sandwich Bread.
darling_lycosidae
>cool completely
Hell no I’m cutting into that when it’s steaming and shoving my nose directly in the bread can’t beat that fresh bread aroma
Pjoernrachzarck
As long as you knead this thoroughly and violently with lots of stretching, you can play hard and loose with the ingredients.
The key to bread making is patient kneading. It’s all about gluten development. Make this thing streeeetch. That’s the only way to get fluffy bread with good texture instead of an unsatisfying crumbling mess.
Source: Made lots and lots of breads
SecureRisk
Yes, easy…
MawJe
And here I was thinking normal bread was sandwich bread
qwertyzeke
This is the first time I’ve actually seen the dough hooks on a hand mixer used. Every other time it’s either a stand mixer or someone doing it by hand. Kinda cool.
7 Comments
Recipe source: [Home Cooking Adventure](https://www.homecookingadventure.com/easy-sandwich-bread/)
4 cups (500g) bread flour
2/3 cup (160ml) water
3/4 cup (180ml) milk
2 ¼ tsp (7g) active dry yeast
1 tsp (5g) sugar
1 ½ tsp (7g) salt
3 tbsp (45g) unsalted butter , at room temperature
In a large bowl add yeast, 1 tsp (5g) sugar, and 2/3 cup (160ml) water. Let it rest for 5 minutes to activate the yeast.
Add flour and salt. milk and butter. Start kneading for about 5-10 minutes, until smooth and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl and cover it with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
Spray with oil a 9x5in (23x13cm) loaf pan and set aside.
Spray the working surface with a bit of oil.
Press the dough into a rectangle with one side as the width of the pan, 9 in (23cm).
Roll the dough into a log.
Place the dough with seam side down into the prepared loaf pan.
Cover the loaf with a kitchen towel, and let it rise in the pan for another 45-50 minutes at room temperature. Meanwhile, preheat the oven to 375°F (190°C).
Brush the loaf with olive oil.
Bake for 25-30 minutes until golden brown on top.
Let it cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely.
Ah yes, Sandwich Bread.
>cool completely
Hell no I’m cutting into that when it’s steaming and shoving my nose directly in the bread can’t beat that fresh bread aroma
As long as you knead this thoroughly and violently with lots of stretching, you can play hard and loose with the ingredients.
The key to bread making is patient kneading. It’s all about gluten development. Make this thing streeeetch. That’s the only way to get fluffy bread with good texture instead of an unsatisfying crumbling mess.
Source: Made lots and lots of breads
Yes, easy…
And here I was thinking normal bread was sandwich bread
This is the first time I’ve actually seen the dough hooks on a hand mixer used. Every other time it’s either a stand mixer or someone doing it by hand. Kinda cool.