Classic White Sandwich Bread¶
 Serves |
 Total Time |
|---|---|
| 1 loaf | 2.6 to 3.7 hours |
Ingredients¶
1 ¼ to 1 ½ cups (284 g to 340 g) lukewarm water
1 heaping Tbsp (32 g) honey
2 ¼ tsp instant yeast- 1 ¾ tsp (11 g) table salt
2 Tbsp (28 g) butter, softened
4 cups (480 g) King Arthur Unbleached All-Purpose Flour
⅓ cup (37 g) nonfat dry milk (or King Arthur Baker's Special Dry Milk)
Cookware¶
- large saucepan or Dutch oven
- 9" x 5" or 10" x 5" loaf pan
- rack
Instructions¶
Step 1¶
Mix and knead all ingredients by hand or using a stand mixer to make a smooth dough. It should feel bouncy and elastic, not particularly soft or stiff.
Step 2¶
Place the dough in a lightly greased bowl or large measuring cup. Cover and let it rise for 60 to 90 minutes until puffy (it may not double in size).
Step 3¶
Gently deflate the dough and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan.
Step 4¶
Cover the pan and let the dough rise for 60 to 90 minutes, until it crowns 1" to 1.5 inches over the rim of the pan. Preheat your oven to 350°F during the end of this rise.
Step 5¶
Bake the bread for 20 minutes. Tent lightly with aluminum foil and bake for another 15 to 20 minutes until golden brown. An instant-read thermometer inserted into the center should read 195°F to 200°F.
Step 6¶
Remove from the oven and turn out onto a rack to cool. Wrap in plastic and store at room temperature once completely cool.
Source