Sandwich Loaf Bread

Makes 1 loaf

Ingredients

125g whole milk
175g water
440g King Arthur® Bread Flour
8g SAF Red Instant® Yeast
8g Diamond Crystal® Kosher Salt
21g C&H® Granulated Sugar
30g Kerrygold® Unsalted Butter, softened room temp

Directions

Mix 125g of milk and 175g of water in a saucepan and heat to ~97℉

Mix 440g of bread flour, 8g of yeast, 8g of salt and 21g of sugar in a mixer bowl.

Mix the warm milk/water mixture with the dry ingredients in a stand mixer using a dough hook for ~10 mins. At the 2min mark add 30g of softened butter 1 tablespoon at a time.

Take the dough out of the mixing bowl, shape into a ball (as best as you can) and return to the mixing bowl.

Cover the mixing bowl with a damp cloth and let the dough rise until doubled in size - normally takes about an hour at room temperature.

Once doubled in size, punch it down to release some of the built up gas.

Tip out onto a lightly floured surface and roll into a rectangle about 8 inches by 12 inches. Roll this rectangle up into a cylinder.

Place the cylinder into a lightly oiled loaf tin, cover with a damp cloth and leave to rise for a second time - this time about 45 mins.

Bake in a 350℉ oven for 35 to 40 mins. After 15 minutes, rotate bread.

Leave to stand before eating - or don’t (it normally smells too good to not eat straight out of the oven).

Notes

• In our oven, 30 minutes on the lower third rack is the right amount of time.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original Youtube: https://youtu.be/lipLAgZkWN0

• Copied URL: https://matthewbrown.io/2021/08/26/sandwich-loaf