Author: chef

Sandwich Bread Recipe

This is an adapted version of the America’s Test Kitchen Sandwich Bread. It is a simple recipe where the stand mixer and yeast do most of the work!
I substituted olive oil for butter and adjusted the amount of flour and salt. I like to toast a slice and enjoy it with strawberry jam as breakfast.
I hope you’ll enjoy it.

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Recipe: Sandwich Bread Recipe

Summary: Sandwich Bread Recipe

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Ingredients

  • 1 cup whole milk, warm
  • 1/3 cup water, warm
  • 1/3 cup olive oil
  • 3 tablespoons honey
  • 3 cups and 5 tablespoons flour
  • 2 1/4 teaspoons yeast
  • 1 teaspoon salt

Instructions

  1. In a bowl, mix the milk, water and honey.
  2. To the bowl of the stand mixer, add 3 cups of flour, yeast and salt. Attach the dough hook and add the milk mixture to the dry ingredients. Knead on low speed.
  3. Add the remaining flour slowly to the dough, one tablespoon at a time, until the dough no longer sticks to the side of the bowl, and sticks slightly at the bottom of the bowl. Knead for 10 minutes.
  4. Remove the dough from the stand mixer and form the dough into a ball.
  5. Spray the dough and side of the bowl with olive oil and cover tightly with a plastic wrap and place in a warm place, until the dough doubles in size, about 1 hour.
  6. Punch down the dough and on lightly floured surface, flatten the dough.
  7. Roll the dough to form a cylinder and place it inside an oiled 9-inch loaf pan.
  8. Spray the surface of the dough with olive oil, cover with a plastic wrap and place in a warm place until the dough doubles in size, 1 hour.
  9. Preheat oven to 350⁰ F, rack in middle position.
  10. Bake, the dough for 40-50 minutes. Let the bread cool for about 2 hours on a wire rack before cutting.

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