Classic Sandwich Bread

"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!"
 
Classic Sandwich Bread created by 2Bleu
Ready In:
2hrs 35mins
Serves:
Yields:
Units:

ingredients

directions

  • Mixing:

  • 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.
  • Shaping:

  • 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.
  • Baking:

  • 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.
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  1. 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.
     
  2. Cooking Mom of 7
    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.
     
  3. Cooking Mom of 7
    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.
     
  4. Kitsune
    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.
     
  5. 2Bleu
    Classic Sandwich Bread Created by 2Bleu
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