How To Make The Perfect Sandwich Bread
I love homemade bread. Everyone probably does, because it rules. I’ve messed around with bread recipes for a while, never really getting it right. After many tries, I finally found my favorite sandwich bread recipe. Well, I found the best one so far then adapted it into my favorite.
Because I often have a little helper who asks a lot of questions and because I’m terrible at following directions, I always measure out all my ingredients in little cups. This way I only have to think all at once instead of over and over and my little helper can dump them into the mixer if she wants.
Make sure your stand mixer bowl is extra shiny so you can take selfies in the reflection while the dough kneads itself into awesome. Because what else are you going to do?
When recipes say “until it doubles” I like to go by “looks gigantic and awesome.” This one totally meets that criteria.
Roll out. Me and my homies. Bread making is way more fun while singing Ludacris. As all things are.
When I first started baking bread, I always forgot to oil the edges of the bread pan and my second rise got squished up by the plastic wrap refusing to slide around with the growing dough. Don’t be like me.
Double? Or gigantic and awesome? I maybe sometimes leave during this part and come back to OH DEAR GIGANTIC. But that just makes the bread even better, so, whatever.
When this bread cools, you need to cut the whole loaf. It gets crumbly with each day that goes by, if days can go by at all. Because homemade bread goes pretty fast. Because TOAST.
White Whole Wheat Sandwich Bread
Recipe adapted from The Bread Baker’s Apprentice.
1 3/4 cups whole white flour
3 cups white flour
1 1/2 teaspoons kosher salt
1/4 cup whole or 2% milk
3 tablespoons sugar
2 teaspoons instant yeast
1 large egg, beaten
3 1/4 tablespoons unsalted butter, melted
1 1/2 cups warm water
Mix dry ingredients together (flour, sugar, yeast, salt).
Add wet ingredients (butter, egg, milk, water).
Mix in stand mixer with paddle attachment until combined.
Knead with bread hook in stand mixer for a while until it’s awesome.
Take out of stand mixer bowl, wash bowl, spray mixer bowl with oil, put dough back in, cover with plastic wrap and leave to rise until doubled in a warm spot (I use the proof setting on my oven for this, it takes about an hour).
After it doubles, knead, split and shape into bread pans, cover with plastic wrap loosely, proof again in a warm spot for a while until big and ready to bake (about an hour, again, depending on your proofing conditions).
Bake at 350 degrees for 25 minutes for soft, but crunchy crust. Adjust according to your oven and how you like your bread.