I finally found a great sandwich bread recipe! My hunt began a few years ago and has ended now that I found this wonderful recipe. The biggest problem in my quest for the perfect loaf was finding a recipe that resulted in a tall enough bread for a suitable sandwich. Got it! Bonus, it’s tasty with a thick crust on the outside and a fluffy interior.
I’ve made this bread 3 times now and it has come out a little different each time. The first time I totally screwed up and put in 1 cup of water instead of 1/3 cup… whoopsie! I had to add close to a cup more in flour to get my dough to come together properly. However, this mistake lead to the perfect sized loaf! The second time I made the bread, I followed the recipe and was pleased with the loaf, it was less dense but a little bit shorter. Today when I made the bread the third time, I purposefully made it the way I did the first time but I used skim milk instead of whole milk. I ended up with a slightly shorter loaf than the first time, but the taste is still great! So follow the recipe below or follow my screwed up version. Either way, I think you will be quite pleased with your loaf of bread!
*Also makes GREAT french toast!
Sandwich Bread Print Recipe
Makes one 9-inch loaf
3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (about 2¼ teaspoons) instant yeast
1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
2. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.
4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack at set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.