Old School Sandwich Bread

75 mins
Serves 1
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Directions

  1. 1In a mixing bowl, combine 3/4 cup of warm water, 10 grams of active dry yeast, and 2 teaspoons of sugar. Stir and let it bloom for 10 minutes.
  2. 2In a mixing bowl, combine 3/4 cup of warm water, 10 grams of active dry yeast, and 2 teaspoons of sugar. Stir and let it bloom for 10 minutes.
  3. 3In a mixing bowl, combine 3/4 cup of warm water, 10 grams of active dry yeast, and 2 teaspoons of sugar. Stir and let it bloom for 10 minutes.
  4. 4In a saucepan, melt 3 tablespoons of unsalted butter over medium-low heat. Remove from heat and add to 1/2 cup of whole milk.
  5. 5In a saucepan, melt 3 tablespoons of unsalted butter over medium-low heat. Remove from heat and add to 1/2 cup of whole milk.
  6. 6In a saucepan, melt 3 tablespoons of unsalted butter over medium-low heat. Remove from heat and add to 1/2 cup of whole milk.
  7. 7In a stand mixer, combine 3 3/4 cups of bread flour and 2 teaspoons of kosher salt.
  8. 8In a stand mixer, combine 3 3/4 cups of bread flour and 2 teaspoons of kosher salt.
  9. 9In a stand mixer, combine 3 3/4 cups of bread flour and 2 teaspoons of kosher salt.
  10. 10On low speed, slowly add the yeast mixture to the flour mixture until it forms a dough.
  11. 11On low speed, slowly add the yeast mixture to the flour mixture until it forms a dough.
  12. 12On low speed, slowly add the yeast mixture to the flour mixture until it forms a dough.
  13. 13Knead the dough for 2-3 minutes until smooth.
  14. 14Knead the dough for 2-3 minutes until smooth.
  15. 15Knead the dough for 2-3 minutes until smooth.
  16. 16Place the dough in a lightly oiled bowl, cover, and let it proof for 1 hour.
  17. 17Place the dough in a lightly oiled bowl, cover, and let it proof for 1 hour.
  18. 18Place the dough in a lightly oiled bowl, cover, and let it proof for 1 hour.
  19. 19Punch down the dough and place it in a 9x5 loaf pan. Cover and let it rest for 35-40 minutes.
  20. 20Punch down the dough and place it in a 9x5 loaf pan. Cover and let it rest for 35-40 minutes.
  21. 21Punch down the dough and place it in a 9x5 loaf pan. Cover and let it rest for 35-40 minutes.
  22. 22Bake at 350 degrees for 30-35 minutes. Let it rest to cool before cutting.
  23. 23Bake at 350 degrees for 30-35 minutes. Let it rest to cool before cutting.
  24. 24Bake at 350 degrees for 30-35 minutes. Let it rest to cool before cutting.

Ingredients

  • 0.75 cup warm water
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 10 grams active dry yeast
  • 10 grams active dry yeast
  • 10 grams active dry yeast
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 3.75 cups bread flour
  • 3.75 cups bread flour
  • 3.75 cups bread flour
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt

Equipment

mixing bowlmeasuring cupmeasuring spoonssaucepanwhiskstand mixer with dough hook9x5 loaf panplastic wrapkitchen towel