16 servings
White Sandwich Bread
BakingIngredients
500 g Flour (wheat, all-purpose, enriched, bleached)
1 1/4 cup Milk (whole, 3.25% milkfat, with added vitamin D)
38 g Sugars (granulated)
43 g Butter (salted)
2 1/4 tsp Leavening agent (yeast, baker's, active, dry)
1 1/2 tsp Salt (table)
1 large Egg (whole, raw, fresh)
Instructions
1
Warm the milk to 105–110°F (40–43°C). Stir in the sugar and yeast. Let stand 5 minutes until foamy.
2
Melt the butter and let it cool slightly. Beat the egg in a small bowl.
3
In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg.
4
Mix and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
5
Place in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled.
6
Punch down and shape into a log. Place in a greased 9×5 inch loaf pan. Cover and let rise 30–45 minutes until the dough crowns about 1 inch above the rim.
7
Preheat oven to 350°F (175°C). Bake for 30–35 minutes until the top is golden brown and the loaf sounds hollow when tapped.
8
Remove from the pan immediately and cool completely on a wire rack before slicing.
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