Simply Sandwich Bread

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the warm water, warm milk, yeast and sugar in a stand mixer bowl fitted with a dough hook. Cover and rest 5 minutes.
2. Add the butter, salt and 1 cup flour. Beat on low for 30 seconds, scrape the bowl sides, add another cup of flour and beat on medium until mostly combined (some butter chunks may remain).
3. Add the remaining flour and beat on medium until the dough comes together and pulls away from the bowl sides, about 2 minutes. Without a mixer, mix with a large wooden spoon or spatula.
4. Knead in the mixer or by hand on a lightly floured surface for 5–8 full minutes. If sticky, add 1 teaspoon flour at a time, using no more than needed; the dough should stay soft and slightly tacky.
5. Check the dough: a poked dough that slowly springs back is ready. For the windowpane test, stretch a golf-ball-size piece thin enough to let light through without tearing; if it tears, keep kneading.
6. Grease a large bowl, add the dough and turn to coat. Cover and let rise in a warm spot for 1–2 hours, until doubled (about 2 hours on a counter).
7. Grease a 9×5-inch loaf pan.
8. Punch the dough down. Roll it on a lightly floured surface into a rectangle about 8×15 inches, roll it up into an 8-inch log and place it in the pan.
9. Cover loosely and let rise until about 1 inch above the pan rim, about 1 hour.
10. Set the oven rack to a lower position and preheat to 350°F (177°C).
11. Bake 32–36 minutes until golden on top. If the top browns too fast, loosely tent with foil (around the 20-minute mark). It is done when the centre reads 195–200°F (90–93°C) on an instant-read thermometer, or it sounds hollow when tapped.
12. Cool a few minutes in the pan on a rack, then remove and slice, or let cool completely first.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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