Soft Sandwich Bread

85 mins
Serves 1
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Directions

  1. 1In a bowl, combine warm milk, quick rise yeast, sea salt, cane sugar or honey, and olive oil.
  2. 2In a bowl, combine warm milk, quick rise yeast, sea salt, cane sugar or honey, and olive oil.
  3. 3In a bowl, combine warm milk, quick rise yeast, sea salt, cane sugar or honey, and olive oil.
  4. 4Add 3 cups of unbleached all-purpose flour and mix until combined.
  5. 5Add 3 cups of unbleached all-purpose flour and mix until combined.
  6. 6Add 3 cups of unbleached all-purpose flour and mix until combined.
  7. 7Cover and let rest for 30 minutes.
  8. 8Cover and let rest for 30 minutes.
  9. 9Cover and let rest for 30 minutes.
  10. 10With wet fingers, stretch and fold the dough. Cover and rest for another 30 minutes.
  11. 11With wet fingers, stretch and fold the dough. Cover and rest for another 30 minutes.
  12. 12With wet fingers, stretch and fold the dough. Cover and rest for another 30 minutes.
  13. 13Repeat the stretch and fold process two more times. Cover and let rest for one hour.
  14. 14Repeat the stretch and fold process two more times. Cover and let rest for one hour.
  15. 15Repeat the stretch and fold process two more times. Cover and let rest for one hour.
  16. 16Generously butter a loaf pan. Roll the dough into the shape of a loaf using the loaf pan as a size guide.
  17. 17Generously butter a loaf pan. Roll the dough into the shape of a loaf using the loaf pan as a size guide.
  18. 18Generously butter a loaf pan. Roll the dough into the shape of a loaf using the loaf pan as a size guide.
  19. 19Place the dough into the loaf pan and cover. Let rest until doubled in size.
  20. 20Place the dough into the loaf pan and cover. Let rest until doubled in size.
  21. 21Place the dough into the loaf pan and cover. Let rest until doubled in size.
  22. 22Place the loaf pan into an oven preheated at 375°F and bake for 25 minutes.
  23. 23Place the loaf pan into an oven preheated at 375°F and bake for 25 minutes.
  24. 24Place the loaf pan into an oven preheated at 375°F and bake for 25 minutes.
  25. 25Remove the loaf from the oven, butter the top, lower the oven temperature to 325°F, and bake for another 10-12 minutes.
  26. 26Remove the loaf from the oven, butter the top, lower the oven temperature to 325°F, and bake for another 10-12 minutes.
  27. 27Remove the loaf from the oven, butter the top, lower the oven temperature to 325°F, and bake for another 10-12 minutes.
  28. 28Let the loaf rest in the pan until it is completely cooled.
  29. 29Let the loaf rest in the pan until it is completely cooled.
  30. 30Let the loaf rest in the pan until it is completely cooled.
  31. 31Slice and serve or pre-slice and freeze. If frozen, the bread is good for up to three months.
  32. 32Slice and serve or pre-slice and freeze. If frozen, the bread is good for up to three months.
  33. 33Slice and serve or pre-slice and freeze. If frozen, the bread is good for up to three months.

Ingredients

  • 1.25 cup warm milk
  • 1.25 cup warm milk
  • 1.25 cup warm milk
  • 2 tsp quick rise yeast
  • 2 tsp quick rise yeast
  • 2 tsp quick rise yeast
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 2 tbsp cane sugar or honey
  • 2 tbsp cane sugar or honey
  • 2 tbsp cane sugar or honey
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 3 cups unbleached all-purpose flour
  • 3 cups unbleached all-purpose flour
  • 3 cups unbleached all-purpose flour

Equipment

bowlwhiskmeasuring cupsmeasuring spoonsrolling pinloaf pan