Why This Recipe Works: 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 for 5 minutes.
2. Add the butter, salt and 1 cup flour. Beat on low for 30 seconds, scrape the bowl, 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 for about 2 minutes, until the dough comes together and pulls away from the sides. Without a mixer, mix with a large wooden spoon or spatula.
4. Knead for 5–8 minutes, by mixer or by hand on a lightly floured surface. Add 1 teaspoon flour at a time only if the dough is too sticky; do not make it dry. The dough should still feel a little soft and slightly tacky.
5. Check the dough is ready: poke it, and it should slowly bounce back. Or do the windowpane test: stretch a golf-ball-sized piece until thin enough for light to pass through without tearing. If not, keep kneading.
6. Lightly grease a large bowl, add the dough and turn to coat. Cover and let it rise in a warm spot for 1–2 hours, until doubled in size.
7. Grease a 9×5-inch loaf pan.
8. Punch down the dough. On a lightly floured surface, roll it into a rectangle about 8×15 inches, then roll it up into an 8-inch log and place it in the pan.
9. Cover the loaf and let it rise until it is about 1 inch above the top of the pan, about 1 hour.
10. Put the oven rack in a lower position and preheat the oven to 350°F (177°C).
11. Bake for 32–36 minutes, until golden brown on top. If the top browns too fast, loosely cover with foil (around the 20-minute mark). The bread is done when the center reads 195–200°F (90–93°C) on an instant-read thermometer, or it sounds hollow when tapped.
12. Let it cool a few minutes in the pan on a rack, then remove and slice (or cool fully first).

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

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