Yield:one 8 1/2-by-4 1/4-inch loaf of sandwich bread
1 of 1 servings
Freshly baked bread is an incredibly satisfying home baking project, and a classic soft sandwich loaf is a great recipe to have in your rotation. This one incorporates a small percentage of whole wheat flour for added depth of flavor, without sacrificing any of the texture.
Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes.
Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky.
Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour.
Form the loaf: Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide smooth 8-inch log with your hands, tucking the ends underneath. Transfer to a lightly oiled 8 1/2-by-4 1/2-inch loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour.
While the dough rises, preheat the oven to 350˚ F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. When cool enough to handle, remove the bread from the pan to a rack and let cool completely.
A little bit of whole-wheat flour gives homemade bread extra flavor without sacrificing the texture.
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Photograph by Mike Garten
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