sandwich bread


sandwich bread

Sandwich Bread

PREP TIME15minutes 
COOK TIME45minutes 
DOUGH REST TIME2hours 
SERVINGS1 Loaf

EQUIPMENT

  • Stand Mixer optional
  • Pullman Bread Loaf Pan Linked in article

INGREDIENTS
  

  • 1 ½ Cups Warm milk no more than 110℉ degrees. 105℉ preferred
  • 2 ½ tsp Instant yeast
  • 1 tbsp sugar brown or white.
  • 3 ½ Cups flour add more if dough is too wet
  • 1 tsp Salt
  • 2 tbsp Butter soft/room temperature

INSTRUCTIONS
 

  • Mix your warm milk, yeast and sugar in a bowl and set to the side for 5 minutes.
  • To the stand mixer, add your flour and salt and fluff together
  • Turn the stand mixer to level two and slowly start to pour in your milk mixture
  • Mix for 4-5 minutes until a dough starts to form. During the last minute add your butter in 1/2 tablespoon increments.
  • Cover your dough with plastic wrap or a damp towel and let it rise for 1 hour or until it doubles in size.
  • flour your surface and roll the dough out without making it too thin.
  • Roll the dough onto itself like you are rolling up a burrito and add the rolled dough into your bread pan.
  • Let it rise again for 45 minutes or until it doubles in size
  • If you are using a pullman pan, put the cover on and bake at 350℉ for 30 minutes covered. Then uncover and bake at 400℉ for 10 minutes or until your crust gets to the desired color.
  • If using a bread pan without a lid, bake at 375℉ for 45 minutes, take it out when your crust reaches its desired color.
  • Let cool completely before slicing. If you cut it before it cools the inside of the bread will not be done.

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