White Sandwich Bread - Baked from Scratch

      Crafted for an ideal sandwich, classic White Sandwich Bread exemplifies balance: soft yet supportive, tender yet resilient, designed to hold fillings without overshadowing them.

      Yields 1 (9x5-inch) loaf

      ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)

      ½ cup (120 grams) warm whole milk (105°F/41°C to 110°F/43°C)

      4 tablespoons (48 grams) granulated sugar, divided

      2¼ teaspoons (7 grams) active dry yeast

      3½ cups (438 grams) all-purpose flour

      2 large eggs (100 grams), room temperature and divided

      3 tablespoons (42 grams) neutral oil or melted unsalted butter

      2½ teaspoons (8 grams) kosher salt

      1 tablespoon (15 grams) water

      In a small bowl, combine ½ cup (120 grams) warm water, warm milk, 1 tablespoon (12 grams) sugar, and yeast, whisking together. Allow to sit until foamy, approximately 5 minutes.

      In the bowl of a stand mixer fitted with the paddle attachment, mix flour, 1 egg (50 grams), oil or melted butter, salt, and the remaining 3 tablespoons (36 grams) sugar. Add the yeast mixture and mix at low speed until blended and a shaggy dough forms.

      Switch to the dough hook attachment. Beat at medium-low speed until the dough is soft, slightly sticky, and begins to pull away from the bowl's sides, about 8 to 10 minutes.

      Grease a large bowl with oil, place the dough inside, turning to coat the top. Cover and let it rise in a warm, draft-free area (75°F/24°C) until doubled in size, approximately 45 minutes to 1 hour.

      Punch down the dough and turn it out onto a lightly floured surface. Cover and let it rest for 15 minutes. Shape the dough into a 9x7-inch rectangle, with one short edge facing you. Fold the bottom third of the dough upwards; then, starting from the short side where the fold is, roll the dough into a log. Pull the log towards you, seam side down, to create surface tension.

      Lightly spray a 9x5-inch loaf pan with baking spray containing flour. Position the dough, seam side down, in the prepared pan, tucking the ends slightly. Cover and let it rise in a warm, draft-free space (75°F/24°C) until it doubles in size and rises just above the pan edges, 1 to 1½ hours.

      Preheat the oven to 375°F (190°C).

      In another small bowl, blend 1 tablespoon (15 grams) of water with the remaining 1 egg (50 grams). Using a pastry brush, apply the egg wash onto the dough.

      Bake until the bread is golden brown and an instant-read thermometer inserted into the center reads at least 190°F (88°C), about 30 minutes, covering it with foil during the last 10 minutes of baking to avoid browning too much. Allow to cool in the pan for 15 minutes. Remove from the pan and let it cool completely on a wire rack. Store in an airtight container for up to 5 days. Wrap tightly in plastic wrap and freeze for up to 3 months.

      We would love to hear how it turned out!