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Sandwich Bread

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Created by Mariam Ezzeddine
This is the best and most simple white Sandwich Bread you’ll ever make! It is surprisingly easy to make and is perfect for making sandwiches and toast with. It’s chewy on the outside and oh so soft on it inside. Makes one 8x4 inch loaf.
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Ingredients

  • 100 g warm milk ¼ cup + 2 ½ tbsp milk
  • 1/2 packet active dry yeast 4g / 1 ¼ tsp yeast
  • 15 g honey 1 ½ tbsp honey
  • 225 g all purpose flour 1 ½ cups flour
  • 1/4 tsp salt
  • 25 g unsalted butter 1 ¾ tbsp. melted butter
  • 1 medium sized egg

Instructions

  • In a bowl, combine warm milk and yeast and let it stand for about 10 minutes.
  • In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour and salt.
  • Gradually add in the yeast mixture and honey to the flour mixture, mixing until just combined. Add in melted butter and egg. Beat at medium speed until the dough is smooth and has pass the window pane test.
  • Grease a large bowl with some oil and place the dough in the bowl. Let it rise in a warm, draft free area until dough is doubled in size, roughly about 1 hour.
  • Once risen, lightly punch the dough down.
  • On a lightly floured surface, turn the dough out and divide it into 3 equal pieces. Roll each piece into a ball and let them rest for 15 minutes.
  • For each ball, flatten the dough into an oval-liked shape. Fold in the sides to the center and roll it up. Place the rolled up dough into a greased 8x4 inch loaf pan.
  • Cover and let the dough rise the 2nd time in a warm, draft free area, until the dough have puffed up (about 40 minutes)
  • Preheat oven to 375F
  • In a bowl, whisk an egg and lightly brush the rolls using the egg mixture.
  • Bake the loaf until golden brown, about 20-22 minutes.
  • After 10 minutes, remove the bread from the loaf pan and place it on a cooling rack until the bread is completely cooled to room temperature. Slice them up and enjoy it with some jam/butter or build your own sandwich.
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