Simple Sandwich bread
So simple anyone can make it!
BEFORE YOU START!!!! Please note you need room temperature butter, if you’re like me and forget a good trick is to cube up how much butter you need and put it on a small plate. Then boil water and add it to a cup, let it sit for a few minutes. Then dump the water out and put the cup upside down over the butter until it comes to room temperature
Ingredients:
4 1/2 teaspoons of instant yeast
3/4 cup warm water
2 2/3 cup warm water (keep these two warm water measurements separate)
1/4 cup (52 grams) white granulated sugar
1 tablespoon salt
3 tablespoons (43 grams) cubed room temp butter
9-12 cups of flour (up to 1500 grams) how much I use depends on the season and how warm my kitchen is
More butter for brushing (optional)
Directions:
(I prefer to use a Bosch mixer but this can also be done with a kitchen aid or whatever stand mixer you have)
-In your mixer bowl add your yeast (4 1/2 tsp) and warm water (3/4 cup). Very gently mix the yeast in the water, cover the bowl and let sit for 5 minutes
-Add the rest of the warm water (2 2/3 cup), sugar (1/4 cup), salt (1 TBSP), cubed room temp butter (3 tablespoons) and 6-7 cups of the flour
-start mixing on low (make sure you’re using the dough hook attachment) and start slowly adding in more flour until it is no longer sticky and is more tacky (you might not use all the flour)
-leave the mixer on low for 7-10 minutes to knead the dough (it’s really important to set a timer and make sure to hit this) it’ll start to form a ball and pull away from the sides
-lightly oil a bowl and place the dough in the bowl, make sure to flip the dough over so all of it gets oil on it. Cover with plastic wrap and a towel and leave in a warm place for 45ish minutes until it’s doubled in size (my favorite place to leave it is in my oven with just the light on, making sure to leave the oven off)
-flour your clean workspace and place the dough on it. Gently press it to release any air pockets and then divide it in half. Shape into rectangles gently by pressing on the dough with your hands. Then roll it up starting with the short ends and pinch the ends and place your dough into oiled bread pans (9 inch traditional size).
-cover your dough with a towel and leave it be for 30-40 minutes, you want it to double in size again! (I leave them on the counter this time instead of putting them in the oven with the light on)
-preheat your oven to 400° and make sure to put your oven rack on the very bottom position
-bake for 30-35 minutes and brush with butter if you’d like. I place the loaf pans on top of my cooling rack and let them sit for 10-15 minutes before gently removing the loaves to finish cooling before I cut in.
-enjoy!