Soft and Fluffy Sandwich Bread

200 mins
Serves 1
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Directions

  1. 1Proof the yeast by combining warm water, yeast, and honey or sugar in a glass jar. Set aside until foamy.
  2. 2Proof the yeast by combining warm water, yeast, and honey or sugar in a glass jar. Set aside until foamy.
  3. 3Proof the yeast by combining warm water, yeast, and honey or sugar in a glass jar. Set aside until foamy.
  4. 4In a large bowl, combine flour, salt, butter, and egg.
  5. 5In a large bowl, combine flour, salt, butter, and egg.
  6. 6In a large bowl, combine flour, salt, butter, and egg.
  7. 7Add the proofed yeast mixture and 1 1/2 cups of milk to the bowl. Mix, adding the remaining milk a tablespoon at a time as needed until the dough pulls away from the bowl.
  8. 8Add the proofed yeast mixture and 1 1/2 cups of milk to the bowl. Mix, adding the remaining milk a tablespoon at a time as needed until the dough pulls away from the bowl.
  9. 9Add the proofed yeast mixture and 1 1/2 cups of milk to the bowl. Mix, adding the remaining milk a tablespoon at a time as needed until the dough pulls away from the bowl.
  10. 10Knead the dough for 7-10 minutes by hand or using a stand mixer.
  11. 11Knead the dough for 7-10 minutes by hand or using a stand mixer.
  12. 12Knead the dough for 7-10 minutes by hand or using a stand mixer.
  13. 13Shape the dough into a ball, place it back in the bowl, and let it rise for an hour until doubled.
  14. 14Shape the dough into a ball, place it back in the bowl, and let it rise for an hour until doubled.
  15. 15Shape the dough into a ball, place it back in the bowl, and let it rise for an hour until doubled.
  16. 16Divide the dough in half. Shape each half into a rectangle, roll it up into a log, and place it in a loaf pan.
  17. 17Divide the dough in half. Shape each half into a rectangle, roll it up into a log, and place it in a loaf pan.
  18. 18Divide the dough in half. Shape each half into a rectangle, roll it up into a log, and place it in a loaf pan.
  19. 19Let the dough rise for another hour.
  20. 20Let the dough rise for another hour.
  21. 21Let the dough rise for another hour.
  22. 22Bake at 350°F (175°C) for 35-40 minutes.
  23. 23Bake at 350°F (175°C) for 35-40 minutes.
  24. 24Bake at 350°F (175°C) for 35-40 minutes.
  25. 25Top with butter, if desired.
  26. 26Top with butter, if desired.
  27. 27Top with butter, if desired.

Ingredients

  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 2 tbsp honey or sugar
  • 2 tbsp honey or sugar
  • 2 tbsp honey or sugar
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 6 cups flour
  • 6 cups flour
  • 6 cups flour
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk

Equipment

glass jarlarge bowlmeasuring cups and spoonsloaf panstand mixer (optional)