Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
35 Mins
Total Time:
50 Mins
Nothing smells better than fresh bread baking in your home! Let’s bake a classic sandwich bread that is sure to make your next sandwich stellar! Video Recipe on YouTube
Ingredients
Adjust Servings
Instructions
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Measure out your flour into a mixing bowl or stand mixer
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In a sauce pan, add the water and 1 Tbsp per cup of the flour. Heat over medium high heat, stirring constantly until it's a thick slurry. Remove from heat. (That's called the tangzhong method. You are pre-hydrating some of the flour for added softness and longer shelf life.)
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Add cold butter to the mixture to soften it and cool the mixture. When the butter is soft and mostly melted, add cold milk to the mixture as well to bring it down to room temperature.
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Add the rest of the dry ingredients to the flour (salt, sugar, dry whole milk, and yeast), then add the wet ingredients and begin to stir slowly.
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Increase your speed until the dough becomes smooth and pulls away from the sides of the bowl forming a nice ball.
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Knead the dough on a lightly floured surface until all of the flour is hydrated.
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Set aside in a lightly oiled covered container to proof until the dough doubles in volume.
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Divide dough and shape into loaves. Place each in a lightly greased or non-stick loaf pan (8 in x 4.5 in is common).
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Cover with a tea towel or plastic wrap and allow to proof again until it rises about an inch over the top of the loaf pan. Toward the end of the second proofing, pre-heat your oven to 350F
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Bake bread for 30-35 minutes to an internal temperature of 190-200F at the center of the loaf or until it sounds hollow when removed from the pan and tapped on the bottom.
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Allow the bread to cool completely on a wire rack, and enjoy!
