Soft Classic White Sandwich Bread
- 3 ½ cups bread flour, spooned and leveled (440 g), plus a little for shaping
- 2 tbsp granulated sugar, 25 g
- 2 ¼ tsp instant yeast, 1 packet (7 g)
- 1 ½ tsp kosher salt, (or 1 1/4 tsp table salt)
- 1 cup milk, warmed to 100 to 110°F (240 ml)
- ¼ cup warm water, 100 to 110°F (60 ml)
- 3 tbsp unsalted butter, softened (42 g), plus more for the pan
- 1 tbsp milk, for brushing (optional)
Soft Classic White Sandwich Bread
- Warm the milk and water until they feel warm, not hot, on your wrist (100 to 110°F).
- In the bowl of a stand mixer, whisk the flour, sugar, yeast and salt.
- Add the warm milk, water and soft butter. Mix with the dough hook on low speed until a shaggy dough forms.
- Knead 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.
- Shape the dough into a ball, put it in a lightly greased bowl and cover it. Let it rise somewhere warm until doubled.
- Butter a 9x5-inch loaf pan.
- 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.
- Starting from a short side, roll the dough up tightly like a sleeping bag. Pinch the seam closed.
- Set the loaf seam side down in the pan. Cover and let it rise until the top domes about 1 inch above the rim.
Soft Classic White Sandwich Bread
- About 20 minutes before the rise is done, heat the oven to 350°F (175°C) with a rack in the lower third.
- Brush the top with milk, if you like, for a soft, shiny crust.
- 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.
- Turn the loaf out of the pan right away onto a rack so the sides do not steam and go soft.
- Let the bread cool before slicing. Cutting it hot squashes the crumb.