It was kind of chilly yesterday morning so when hubby and I went out to go downtown I made sure I was wearing a jacket. I thought to myself, "Come on, it's nearly Memorial weekend so where's the heat and summer weather?" You think I should get used to this kind of unpredictable weather having lived in Michigan for over a decade but the Filipino in me always longs for the warmth of the summer sun.
I took advantage of the cooler weather and decided to bake some bread again as my little boy had been requesting me to make him the sandwich bread that he really loved. He can eat a few slices of this bread in one sitting if I allow him to. It's such a huge favorite of his. However, last week and the week before the weather was warmer so I didn't want to turn the oven on as we live on the 3rd floor of our apartment building which means we get a lot more heat compared to those down below. But today I decided to no longer postpone my little boy's request as it's quite chilly and the heat from the oven won't bother us a bit. I was rewarded with hugs and kisses for my effort and now I am thankful that today was a cold spring day.
Handy tools/equipment for making this bread:
Kitchen Aid Stand Mixer with dough hook
Loaf Pan (9x5 or 12-inch)
Delicious and Easy Sandwich Bread RecipeBy: Manila Spoon
May 22, 2015
A flavorful and tender bread that's ideal for making sandwiches, toasts or bread pudding. With a deep brown crust and soft interior this bread is sure to become your family's favorite.
- 3 1/2 cups Bread Flour
- 3 Tablespoons Sugar
- 1 (1/4 oz/7gr) packet of instant dry Yeast
- 1/4 cup Butter, room temperature (if chilled, grate the amount required and add to the mix)
- 1 cup Water
- 1/4 cup cold Milk
- 1 Egg
- 2 teaspoons Salt (this is correct)
- 1 egg, beaten (for brushing on top)
- Additional flour as needed
- In the bowl of an electric mixer with a dough hook attached, mix the flour, sugar, yeast, butter, water, milk, and egg on low speed for 3 minutes. Continue to knead at low speed for another 12 minutes while slowly adding the salt.
- While the machine is running, sprinkle a big bowl with flour and set aside. When the kneading time is up, transfer the dough to the floured bowl and cover with a plastic wrap. Let rest for 2 hours. The dough should rise really well and double in size.
- Place the risen dough in a floured surface (or a floured parchment paper for easier transfer later) and punch with the palm of your hand to remove air pockets. Form the dough into a ball. Roll the dough backward and forward and form into an oval shape with the length similar to your loaf pan (either 9 inch or 12 inch).
- Transfer the dough to a generously greased (buttered) loaf pan. Brush the top with the beaten egg and let rise again for 1 hour or until the dough rises above the edge of the pan.
- When the dough has risen as high as or above the edge of the pan preheat the oven to 375 F. Bake in the preheated oven for about 40 minutes or until firm on top and the bread is deep brown in color. Oven temperatures/heating vary so adjust the time accordingly. Mine was perfect at 40 minutes.
- Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Let the bread cool completely before slicing. Enjoy with butter or jam in the morning and use it for grilled sandwiches for lunch! Enjoy this tasty bread!
Prep Time: 20 Minutes
Cooking Time: 40 Minutes
Total Time: 1 hour + 3 hours resting and rising time
Here's a quick step-by-step photo tutorial on how to make this bread.
Recipe adapted from Artisan Breads and Pastries by Avner Laskin.
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