White Bread Sandwich Loaf

Total Time:
4 hr 30 min
Prep:
4 hr
Cook:
30 min

Yield:
1 loaf
Level:
Intermediate

Ingredients
  • 2 cups plus 2 tablespoons whole milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
  • One 1/4-ounce package active dry yeast
  • 5 cups unbleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon fine salt
  • Oil as needed
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.

Meanwhile, in large bowl, whisk together the flour and salt and set aside.

Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.

Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.

Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.

Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.

Transfer the bread loaf to a cooling rack and cool completely before slicing.


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4.4 23
makes a beautiful loaf! item not reviewed by moderator and published
This bead is really dense! I thought I had over kneaded the bread till I read the comments. I'm guessing if I want something a bit lighter, to switch out 1/2 the milk for water? item not reviewed by moderator and published
As a baker for the last 25+ years i thought this was a great home made bread. Dense is the way it should turn out as milk is used instead of water. Milk is mostly solids incase you did not know. Mine turns out perfect every time and is awesome for french toast and strawberries. If you need a hint ; Put a pot aof water on the stove to boil and after you have put the bread in the pan , put the pot of hot water on the bottom of the rack in the oven with the bread on the top rack. This has now become a proofer which will provide your bread with the right amount of temp. and humidity to rise properly and faster than leaving it on the counter. item not reviewed by moderator and published
This bread IS dense. But, that's what I love about it. More bread per square inch....YUM! item not reviewed by moderator and published
My first time making bread, and this turned out perfectly. I will definitely use this recipe again. item not reviewed by moderator and published
Great, easy, nearly foolproof recipe. Here are some tips I have come up with: 1. If it came out too salty, you used salted butter. Don't do that. 2. Chop up the butter into 1 T pieces, it melts faster and won't take 100 years to cool the milk. 3. Don't be tempted to add too much flour when you start kneading. It will be rather sticky for 2-3 minutes, until the water starts to absorb. 4. Even if your bread pan is non-stick, grease it a little bit. 5. 3 teaspoons equals 1 tablespoon, so why does this recipe reference 1T+1t? That's just four teaspoons, right? item not reviewed by moderator and published
I made this recipe twice. The bread was tasty, but far too dense. I wouldn't make this again. item not reviewed by moderator and published
I was really happy with how this recipe turned out! I took it out a little early but that;s just because I like my breads a little bit chewy. I'll defiantly be making this again, it was awesome. item not reviewed by moderator and published
mine didnt turn out that well it was hard as a rock not sure what I did wrong but I'll try it again some other time :( item not reviewed by moderator and published
I used this recipe for my first time baking bread and it came out awesome! I didn't think that it was too salty at all. I thought that the salt complimented the flavor of the bread. I followed the recipe exactly with 2 add on's. I love herbs and decided I wanted an herb bread, so I added 1/2 cup of chopped fresh rosemary to give it a nice flavor. I also like a little crustier bread, so I used an egg wash on the top instead of the water.It came out perfect! I will be using this recipe many times in the future! item not reviewed by moderator and published

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Recipe courtesy of Nancy Fuller