sandwich bread

Sandwich Bread

PREP TIME15minutes mins

COOK TIME45minutes mins

DOUGH REST TIME2hours hrs

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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