Soft & Fluffy Sandwich Bread
Whether you are a seasoned pro at bread making or brand new, you should add this to your recipe box. Fill your home with the aroma of fresh buttery bread in just a couple hours!
Equipment
- KitchenAide optional
Ingredients
- 20 grams Yeast *I use instant dry for this recipe
- 800 grams Water
- 60 grams Sugar granulated, honey, etc.
- 20 grams Fine Sea Salt
- 50 grams Butter or Fat, room temperature Tallow, Oil, Lard, Etc.
- 560+ grams Fresh Milled Flour I use Hard White, can sub for All Purpose
- 560+ grams All Purpose Flour Could sub for Fresh Milled
Instructions
Prep Dough
- Combine yeast and water. Let sit while you prep measure other ingredients.
- Add salt, butter and half of your flour. Combine with a dough hook if using stand mixer or a dutch whisk works great too!
- Slowly begin adding remaining flour to your mixer or bowl until dough is soft and tacky but not sticky.
- Knead your dough in the mixer or by hand for 7-10 minutes. It should form into a soft ball and the sides of your bowl should be clean.
Water temperature will depend on yeast type, as will bloom time. Instant Dry Yeast doesn't need to bloom, but will need fairly hot water to activate.
You should be able to push on the dough with your finger and not have it stick at all. If it sticks, add more flour.
If doing it by hand, you will start to feel the elasticity.
Rest Dough
- Place your dough in a lightly greased bowl and cover with a tea towel. Let it rest for 10-45 minutes until it double in size.
Your rest time will depend on your yeast choice, Instant Dry Yeast only needs 10 minutes to rest. Make sure to read the packaging for the first rise time. Instant also doesn't need to double, the 10 minute rest replaces the first rise. It will still turn out into a fluffy delicious loaf, I promise!
Shape Your Dough
- At the end of your timer, turn your dough onto a lightly floured surface and divide into two equal parts.
- Pat it into a 9 x 12 inch rectangle. Fold in your long sides so they just meet in the middle. Now you will have a long skinny shape.
- Starting on a short end, roll your dough into its loaf shape. Pinch the ends if you want to keep it neat. Repeat with the second batch.
Final Rise
- Place each loaf into a greased 9 x 5 inch loaf pan. Let them rise until doubled. (30-45 min.) Preheat
- While they are rising, move your oven rack to the lowest position and preheat your oven to 400 degrees. Make sure to remove any rack above it, leaving only one in the bottom.
Fresh milled flour rises much faster due to the warmth, so keep an eye on it!
Bake
- Once doubled, brush them with melted butter. Bake them together for 30-35 minutes.
- Once done they should be a nice golden color. Internal temperature for bread should be around 209 degrees F. Brush with melted butter once done and cool on a rack so they crust doesn't get too soft.
If your oven bakes unevenly, flip them around after the first 15 minutes.
