White Sandwich Bread - Baking from Scratch

      Designed for the ideal sandwich, classic White Sandwich Bread exemplifies balance: it is soft yet structured, tender while remaining sturdy, crafted 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), at 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) of sugar, and yeast, whisking until mixed. Allow it to stand until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, 1 egg (50 grams), oil or melted butter, salt, and the remaining 3 tablespoons (36 grams) of sugar. Add the yeast mixture, and mix on low speed until combined and a shaggy dough emerges.

      Switch to the dough hook attachment and mix at medium-low speed until the dough is soft, slightly sticky, and pulls away from the edges of the bowl, around 8 to 10 minutes. Grease a large bowl and place the dough inside, turning it to coat the top with oil. Cover and let rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, approximately 45 minutes to 1 hour.

      Deflate the dough and transfer it to a lightly floured surface. Cover and allow it to rest for 15 minutes. Shape the dough into a 9x7-inch rectangle, positioning one short side nearest to you. Fold the bottom third of the dough up and, starting with the folded short side, roll the dough into a log. Pull the log, seam side down, towards you to create tension on the surface.

      Gently spray a 9x5-inch loaf pan with baking spray that contains flour. Place the dough in the pan, seam side down, tucking the ends in slightly. Cover and allow it to rise in a warm, draft-free space (75°F/24°C) until it has doubled in size and risen above the sides of the pan, about 1 to 1½ hours.

      Preheat your oven to 375°F (190°C). In a separate small bowl, mix 1 tablespoon (15 grams) of water with the remaining egg (50 grams), whisking together. Using a pastry brush, apply the egg wash to the top of the dough.

      Bake until the bread is golden brown and an instant-read thermometer inserted in the center reads at least 190°F (88°C), about 30 minutes, covering with foil during the last 10 minutes to prevent excessive browning. Allow it 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. Tightly wrap in plastic and freeze for up to 3 months.

      We would love to hear your feedback!