The challenge with homemade bread is that not all recipes can be used for making sandwiches. This bread recipe has been adapted to make the perfect sandwich bread. It holds its shape and slices very well. The loaf has a rich dark crust and a very soft, fluffy and creamy white interior. Aside from sandwiches, it can also be used to make toast or french toast. If you are looking for the perfect sandwich bread to grace your breakfast table, look no further.
(1) 520 Grams Bread Flour (4 Cups)
(2) 25 Grams Granulated White Sugar (2 Tablespoons)
(3) 7 Grams Quick Rise Yeast (About 2-1/4 teaspoons)
(4) 56.5 Grams Melted Unsalted Butter (1/4 Cup)
(5) 1/2 Cup Warm Water (118 ml)
(6) 3/4 Cup Warm Milk/Buttermilk (177 ml)
(7) 2 Teaspoons Salt
(8) 1 Large Egg
(9) 24 Grams Milk Powder (1/3 Cup)
(10) 1/4 Teaspoon Grated Nutmeg
First, a few notes. Feel free to use only warm water, milk or buttermilk if you like. You can also use a combination of any. Whatever liquid you choose, the important thing is to make sure that it is warm so as to enable the yeast activate faster. In place of melted butter, you can use melted margarine or shortening. But if using any of these alternatives, you will be missing out on the buttery taste. The nutmeg is optional, but trust me on this one, use it.
(1) The first step is to activate your yeast by mixing it with the warm water and a teaspoon of sugar. Allow to stand for 10 minutes. After 10 minutes, you will notice that the yeast will begin to foam and grow. If this does not happen, your yeast is most likely dead. Try the process again or get some new yeast.
(2) In the bowl of your stand mixer fitted with the paddle attachment, place all the dry ingredients and mix to combine. Add the wet ingredients one at a time. When the dough starts coming together, switch to your dough hook and continue kneading for about 8 minutes or till dough is smooth and glossy. This dough is soft and stretches very well.
Note: The kneading process can be done by hand in a bowl. Place all the dry ingredients in a large bowl. Create a well in the middle of the ingredients and pour in the wet ingredients. Bring all the ingredients together until a shaggy dough forms. Turn the dough on a lightly floured (or oiled surface) and knead the dough for a couple of minutes. Cover the dough with the bowl and allow it to rest for 10 minutes. This will relax the dough and make it easier to knead. After 10 minutes, continue the kneading process until the dough is smooth. This takes about 8 minutes. Even if you knead the dough with a stand mixer, it is always a good practice to feel the dough with your hands after kneading. This way, you will be able to appreciate the smoothness and texture of the dough.
(3) Place kneaded dough in a greased bowl, cover with plastic wrap and keep in a warm place for it to proof. This can take anywhere from 1.5 hours to 2 hours. After the proofing period, the dough would have doubled in size. From my experience, it more than doubles in size.
(4) Deflate dough and shape in greased 8 by 4 inch loaf pan, cover lightly with plastic wrap and allow to rise for another 1 hour or till the dough rises to the top of the pan. This could happen in 45 minutes. It needs to rise twice for better flavor and structure.
Learn how to shape your bread loaf here.
(5) Preheat your oven to 350 degrees about 15 minutes before end of second rise. After the second rise, apply egg wash (1 egg lightly beaten) to top of bread.
You can also sprinkle some sesame seeds on the bread after applying the egg wash.
(6) bake in a preheated oven for 35 – 40 mins, depending on how doughy you like your bread. If you want a strong crust, spray some water in the oven when you put the bread in and every 10 mins thereafter. If the bread starts getting dark too quickly, cover with foil paper about 30 minutes into baking period.
(6) Place baked bread on wire rack to cool for about 10 mins before removing from pan. Slice and enjoy!
This sandwich bread recipe has been modified to create the softest bread rolls ever! Do read more about these amazing bread rolls here.