Prep 2 hrs
Cook 35 mins
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!
- 709.77 ml unbleached all-purpose flour (use King Arthur Flour if you can)
- 118.29 ml milk
- 118.29 ml hot water, to make a soft, smooth dough
- 59.16 ml butter, melted
- 29.58 ml sugar
- 6.16 ml salt
- 9.85 ml instant yeast (or 1 packet active dry yeast dissolved in 1 tablespoon warm water)
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- You may need up to 2/3 cup of hot water to make a soft, smooth dough.
- 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).
- 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.
- Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
- 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.
- A finger pressed into the dough should leave a mark that rebounds slowly.
- Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown.
- 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).
- Remove the bread from the oven, and cool it on a wire rack before slicing.
- Store the bread in a plastic bag at room temperature.
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.
I went grocery shopping last week and couldn't find a good loaf of bread for under $3. I nearly flipped so I decided I'd be making our bread from now on. I made this using my bread machine. I used the dough setting and finished in the oven. I have a quirk about the shape of bread baked in the machine. I substituted olive oil for the butter. First time I made it I used all white flour. It made a great loaf that does work well for sandwiches and toast. The second loaf I substituted one cup of the white flour for whole wheat and added 2 tablespoons of vital wheat gluten. This loaf was really good also. I prefer whole wheat for my family. Unless I find a better recipe in the future this will be our new sandwich bread.
This was very tasty and easy to make. However, it was a very wet dough, with a glue-like consistency. Impossible to knead or shape. I mixed it with my Kitchen Aid and just plopped it into the pan. It baked up nicely but was a bit too soft for sandwiches or toasting; it tended to fall apart. That didn't stop me from scarfing down most of it. I'm going to try it again and bake it just a tad longer.