Classic White Sandwich Bread
I am headed off to sunny California this morning. The Big Travelling Potluck is this weekend and I’m off to meet up with Ali, Jackie, Carrian and lots of other blogging friends for what I’m sure will be an amazing weekend. I’ll be sharing all about the trip next week but follow along on Instagram over the weekend.
I have noticed a trend lately. That is, I see it, I crave it. And you know what I have been seeing a lot of lately? Classic white sandwich bread.
I’m not going to deny that this could have something to do with my crazy sandwich addiction because I’m convinced that it does. But the more I saw people creating these amazing loaves of beautiful sandwich bread, the more I wanted one myself.
And my goodness, if I could take the time each week to make a loaf of this stuff, I would make some killer sandwiches…and probably gain a few extra pounds. I used a recipe from King Arthur Flour that, based on the reviews, was a sure-fire winner. I made only a couple of small changes and it was just that – a winner. It’s so soft and fluffy and flavorful! I don’t remember the last time I had a loaf of white sandwich bread with so much flavor. I’m sold on milk powder in the dough – that has to be the secret because there was just this little hint of sweetness that you don’t find in store-bought loaves. And you better believe that I tested – and approved – it’s grilled cheese making ability!
Can you tell I really loved this bread? You will, too, I promise!
Classic White Sandwich Bread
A fail-proof recipe for homemade white sandwich bread - fluffy, flavorful and perfect for your favorite sandwich.
1 1/2 cups lukewarm water
1 Tbs. honey
1 packet (2 1/4 teaspoons) active-dry yeast – I use Red Star Yeast Platinum
1 1/2 teaspoons salt
2 Tbs. soft butter
4 cups all-purpose flour
1/3 cup milk powder
In the bowl of a stand mixer, combine the water, honey, and yeast and let it proof for 5 minutes, until the yeast is bubbly. Add the salt, butter, flour and milk powder and mix until the dough is smooth – it won’t be too sticky but won’t be completely smooth either; this should take about 4 minutes.
Turn the dough out onto a lightly floured surface and knead for a few minutes until the dough is smooth. Form into a ball.
Spread about two teaspoons of oil in a large glass bowl. Place the dough into the bowl, cover with a tea towel and let it rise for 60-90 minutes in the warmest place in your house . The dough will be puffy and almost doubled in size.
Gently punch down the dough ball and shape it into a 9-inch loaf. Grease a 9x5 loaf pan and place the loaf into the pan. Cover with the tea towel and let it rise again, for 60-90 minutes, until the top is crowned about 1 inch over the rim of the pan. Preheat the oven to 350 degrees.
Bake for 20 minutes and then lightly cover the top with foil and bake an additional 20 minutes, until the top is golden brown. Remove from the oven, remove from the pan and cool on a wire rack. Store the cooled bread wrapped in plastic wrap.
Adapted from King Arthur Flour