Sandwich Bread

Prep: 10 minutes

Active: 15 minute

Rise: 105-150 minutes

Bake: 30 minutes

Yields: 1 loaf

Ingredients

• 440 g bread flour

• 8 g salt

• 175 g water

• 125 g milk

• 20 g honey or sugar

• 9 g yeast

• 40 g unsalted butter, melted

Steps

1. Combine water and milk and heat to about 100 degrees F. Stir in honey and yeast and let bloom for 5 - 10 minutes.

2. Combine flour, salt, melted butter, and yeast mixture into a large mixing bowl.

3. Attach your dough hook to your stand mixer and beat on low for a minute or two, to incorporate all of the ingredients. Then turn the speed up to medium and beat for 15 minutes. Add a spoonful of flour as needed if the dough isn’t coming together.

4. After 15 minutes and your dough is no longer sticking to the bowl, your dough should pass the windowpane test ( break off a small piece of dough and stretch gently with your fingers until it’s thin enough to see light pass through it without it tearing). If the dough does not pass, continue beating for a few more minutes.

5. We use the same bowl the dough was mixed in for the first rise. Just remove the dough and spray the bowl with cooking spray. Place dough back into the bowl and cover with a towel. Place in a warm area of your kitchen and let rise 60-90 minutes, or until doubled in size.

6. After your dough has doubled in size, deflate it and remove from the bowl to a lightly floured surface. Stretch and roll out into an even rectangle. Then roll the dough into a log.

7. Place the dough log into a greased bread pan and cover with a towel. Let it rise for another 45-60 minutes.

8. After the second rise, your dough should be a couple of inches above the top of your bread pan. Bake at 400 degrees F for 30 minutes. Bread should reach an internal temperature of about 200 degrees F.

9. After removing from the oven, turn the bread out onto a wire rack and let cool completely before slicing.