I am not ashamed to admit that I like white sandwich bread.... and this is my absolute favorite. It is light and fluffy, but has enough structure to be sliced very thinly.. absolutely perfect for tea sandwiches.... or you could just slice it and make cinnamon toast, peanut butter and jelly, or a grilled cheese sandwich. Seriously.
Just so you know, there is no comparison between this bread and grocery store bread. This bread has flavor.
When I first got into baking bread, the first bread I made was sourdough... yeah, go figure.
The next bread I tried was this one. When the instructions said "let the dough rise till it's crowned 1" to 1 1/2" over the rim of the pan," I pulled out a ruler. I had zero confidence then. This bread gave me confidence. I made this bread over and over and over. It never disappoints.
I came home from work tonight and decided I needed to bake some bread. I needed some bread making therapy. Fast.
Besides, after having this Whole Wheat Bread, for a few days, I wanted something lighter.
Do you need a white bread recipe that is full of flavor, has plenty of structure, and is perfect for sandwiches and toast? Try this one. I promise I won't tell anyone.
You can always eat it with a kale salad.
Classic White Sandwich Bread Recipe
Adapted from King Arthur Flour
1 1/4 C to 1 1/2 C water at 95 to 100 degrees F
1 T honey
2 1/4 tsp instant yeast
1 3/4 tsp salt
2 T melted butter
17 ounces unbleached all purpose flour
1/2 C nonfat dry milk I used this from King Arthur Flour
- Place all of the ingredients into the bowl of a stand mixer.
- Mix on the second lowest speed for ten minutes.
- Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and allow to rise until doubled, about and hour or an hour and a half.
- Place the dough onto a lightly floured counter and gently deflate. Flatten it and roll it into a 9 inch log. Place the log into an oiled 9" by 5"bread pan. Cover with plastic wrap and allow to rise for about 40 to 90 minutes, until the dough is crowned 1" to 1 1/2" over the rim of the pan.
- Preheat the oven to 350 degrees F.
- Bake the loaf for 20 minutes and then tent it with foil and bake for 15 to 20 minutes more. The internal temperature of the bread should be 195 to 200 degrees F.
- Cool the loaf on a rack and then place in a plastic bag to keep fresh.
Enjoy. So good. Don't be ashamed. Be proud.