White Sandwich Bread

Name: White Sandwich Bread
Yield: 12 servings
Ingredients: 3 1/2 cups (420 g) bread flour; 2 1/4 teaspoons (7 g) instant yeast; 2 tablespoons granulated sugar; 1 1/4 teaspoons fine salt; 1 cup (240 ml) whole milk, lukewarm at 100–110°F; 1/4 cup (60 ml) water, lukewarm at 100–110°F; 3 tablespoons (42 g) unsalted butter, melted and cooled until warm; 2 teaspoons neutral oil, divided for the bowl and pan; 2 tablespoons (15 g) bread flour, for kneading and shaping

Serves 12

AI-assisted editorial review completed. Not physically cook-tested; times and yields are estimates.

Ingredients

3 1/2 cups (420 g) bread flour
2 1/4 teaspoons (7 g) instant yeast
2 tablespoons granulated sugar
1 1/4 teaspoons fine salt
1 cup (240 ml) whole milk, lukewarm at 100–110°F
1/4 cup (60 ml) water, lukewarm at 100–110°F
3 tablespoons (42 g) unsalted butter, melted and cooled until warm
2 teaspoons neutral oil, divided for the bowl and pan
2 tablespoons (15 g) bread flour, for kneading and shaping

Method

Step 1. Allow roughly 3 hours 45 minutes to 4 hours 15 minutes: 25 minutes hands-on preparation, 60–75 minutes first rise, 45–60 minutes second rise, 30–35 minutes baking and 1 hour cooling. Use a large bowl, a 9-by-5-inch loaf pan, a rack and an instant-read thermometer. Rise times depend on room temperature. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.
Step 2. Mix the 420 g flour, yeast, sugar and salt. Stir in the lukewarm milk, water and melted butter to make a soft dough. It should feel tacky but hold together. Do not taste raw dough.
Step 3. Knead on a counter for 8–10 minutes, using the measured dusting flour sparingly, until elastic and smooth. Grease the bowl with 1 teaspoon oil, add the dough and turn it over. Cover and let rise in a warm, draft-free spot for about 60–75 minutes, until doubled.
Step 4. Grease the loaf pan with the remaining 1 teaspoon oil. Gently press the dough into an 8-by-10-inch rectangle. Roll from an 8-inch edge into a tight log, pinch the seam closed and place seam-side down in the pan. Cover loosely.
Step 5. Let rise for 45–60 minutes, until the center crowns about 1 inch above the rim and a gentle fingertip dent returns slowly rather than springing back immediately. Near the end of the rise, heat the oven to 350°F. Bake for 30–35 minutes, until golden and the center reaches about 190–195°F.
Step 6. Turn the loaf out onto a rack and cool for at least 1 hour before slicing into 12 slices. Use readiness cues over the clock if the dough rises slowly.