Soft Classic White Sandwich Bread

Steps

1. Warm the milk and water until they feel warm, not hot, on your wrist (100 to 110°F).
2. In the bowl of a stand mixer,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, sugar, yeast and salt.
3. Add the warm milk, water and soft butter. Mix with the dough hook on low speed until a shaggy dough forms.
   ⏱ Mix: 2 min
4. Knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   on medium-low speed until the dough is smooth, springy and pulls away from the sides of the bowl. A small piece should stretch thin enough to see light through before tearing.
   ⏱ Knead: 8 min
5. Shape the dough into a ball, put it in a lightly greased bowl and cover it. Let it

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   somewhere warm until doubled.
   ⏱ First rise: 1 hr 15 min
6. Butter (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x5-inch loaf pan.
7. Turn the dough onto a lightly floured counter and press it into a rectangle about 8 inches wide and 10 inches long, popping any big bubbles.
8. Starting from a short side, roll the dough up tightly like a sleeping bag. Pinch the seam closed.
9. Set the loaf seam side down in the pan. Cover and let it rise until the top domes about 1 inch above the rim.
   ⏱ Second rise: 50 min
10. About 20 minutes before the rise is done, heat the oven to 350°F (175°C) with a rack in the lower third.
    350°F
11. Brush the top with milk, if you like, for a soft, shiny crust.
12. Bake until deep golden brown and an instant-read thermometer in the center reads 190°F. If the top browns too fast, lay a sheet of foil over it after 20 minutes.
    350°F⏱ Bake: 38 min
13. Turn the loaf out of the pan right away onto a rack so the sides do not steam and go soft.
14. Let the bread cool before slicing. Cutting it hot squashes the crumb.
    ⏱ Cool: 1 hr

Tap an underlined word for how to do it, or see all techniques.

Tips

• Liquid hotter than about 120°F can kill the yeast. Warm bath temperature is right.
• Rising time depends on your kitchen. Go by look: doubled for the first rise, about 1 inch over the rim for the second.
• Active dry yeast works too. Use the same amount and let it sit in the warm milk 5 minutes before mixing.

Storage

Wrap the cooled loaf in a bread bag or plastic and keep at room temperature up to 4 days.

Make ahead

Slice the cooled loaf and freeze it in a bag up to 3 months. Toast slices straight from the freezer.

How long leftovers keep, and freezing and reheating: leftovers and storage.