Classic Sandwich Bread

READY IN: 2hrs 35mins
2Bleu
Recipe by Southern Polar Bear

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. I found this recipe on kingarthurflour.com. It is a wonderfully easy recipe to make with terrific results!

Top Review by swenseja

Have been trying several new recipes lately and I think this will be my new go-to sandwich bread recipe. Substituted 1/3 wheat flour. Don't know if it was necessary, but I warmed up the milk as well.

Ingredients Nutrition

Directions

  1. Mixing:
  2. In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
  3. You may need up to 2/3 cup of hot water to make a soft, smooth dough.
  4. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
  5. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
  6. Shaping:
  7. Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
  8. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan.
  9. A finger pressed into the dough should leave a mark that rebounds slowly.
  10. Baking:
  11. Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown.
  12. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
  13. Remove the bread from the oven, and cool it on a wire rack before slicing.
  14. Store the bread in a plastic bag at room temperature.

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