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Classic Sandwich Bread
Classic Sandwich Bread Photo: Liz Andrew/Styling: Erin McDowell

“I’m really craving a loaf of mass-produced sandwich bread,” said no one ever. We agree that the store-bought stuff is super-convenient, but it’s lacking in so many ways (no buttery, golden crust; no soft, pillowy crumb). So sometimes you just have to make your own. This recipe isn’t labor intensive (although you’ll need a bit of time to let the dough rise), and the bread will bring any sandwich to the next level. Best of all, you can make a few loaves in one afternoon and freeze them to have on hand--they’ll keep for up to three months.

1 loaf

¾ cup milk

½ cup water

3 cups all-purpose flour

1 cup whole-wheat flour

3 tablespoons sugar

1 tablespoon salt

1 tablespoon instant dry yeast

6 tablespoons butter, melted and divided

1. Preheat the oven to 400°F. Grease a loaf pan with nonstick spray.

2. In a small pot, heat the milk and water over low heat until it’s warm to the touch (or reads 100°F on a thermometer).

3. In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose flour with the whole-wheat flour, sugar, salt and yeast on low speed to combine.

4. Add the warm milk mixture, as well as 4 tablespoons of the melted butter. Mix on low speed until the dough comes together, 4 minutes. Mix on medium speed until the dough is smooth and pulls away from the bowl, 3 minutes more.

5. Form the dough into a log the same length as the loaf pan. Place the dough into the prepared loaf pan. Cover with a damp towel and let the dough rise until it doubles in size, 1 hour.

6. Brush the dough with the remaining melted butter and bake until golden brown, 25 to 30 minutes. Cool completely before slicing and serving.

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