I love homemade bread, it makes the house smell amazing and it always tastes better than anything you can get at the store. Every two weeks I bake a loaf of sandwich bread and pop half a loaf in the freezer to use whenever we run out. This recipe is can easily be doubled to make multiple loaves and freezes exceptionally well so it can last until you need it. Slice the bread when it is cool and store in the fridge until you are ready to use.
White Sandwich Bread
Makes 1 9 x 5 inch loaf
- 1 1/3 cups luke warm water, if it feels hot on your wrist it is too warm.
- 1 heaping tablespoon granulated sugar
- 1 packet quick rise yeast
- 1 3/4 teaspoons Diamond kosher salt
- 2 tablespoons unsalted butter, room temperature and cut into bits
- 4 cups unbleached all-purpose flour
- 1/3 cup Dry Milk
- 1 large egg, room temperature
In a large mixing bowl, combine all of the ingredients except the egg.
Using your hand work the dough into a smooth ball with all of the ingredients well incorporated.
If the dough seems dry, add more warm water a few droplets at a time until the dough is smooth.
Lightly flour a cutting board and roughly slap the dough onto the board and scrape away until the dough is smooth and elastic. Don’t be gentle with the dough the rough slapping and kneading activates the gluten in the loaf.
Lightly spray a large mixing bowl with cooking spray and gently mist the dough with the cooking spray before placing it in the bowl. Cover bowl with a dish towel and let rise for 45 minutes.
The dough should have risen and expanded in the bowl. If it has not, the yeast may not be active and you should begin again with another yeast packet.
Gently deflate the dough by firmly pressing all it all over. Lightly flour your cutting board.
Shape the loaf by patting it out and then folding one end over the other, lengthwise. Using the side of your hand press down the dough where the edges meet to prevent a seam from forming.
Turn the loaf 90 degrees and using the side of your hand pat a divide down the center of the dough and fold over again. Repeat until the top of the dough is smooth.
Spray a 9 x 5 inch loaf pan with cooking spray and place inside the newly shaped dough. Cover the dough and let rise another 45 minutes in the pan.
While the dough is rising, preheat oven to 350 degrees Fahrenheit.
When the dough is done rising, crack the egg into a small bowl and gently beat it with a fork. Use a pastry brush to liberally glaze the top of the loaf.
Bake the loaf for 20 minutes and then remove the bread and cover pan with aluminium foil. Bake for another 15 – 20 minutes, until the top is golden brown and the loaf is hollow sounding.
Let bread cool for 10 minutes in the loaf pan on a cooling rack before unmolding it from the bread pan.
To unmold the bread, slide a knife along the edge of the bread and go all the way around the loaf.
Turn the bread pan upside down and let the loaf gently fall from the bread pan onto the cooling rack.
Turn the bread over and let cool for another hour.
Slice the bread and eat a few slices.
Put whatever isn’t devoured into plastic freezer bags. Keep the bread you will use in the next week in the fridge and put the rest into the freezer.
Frozen bread can be moved from the freezer to the refrigerator and eaten the next day.
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