Everyone should have a simple, go to sandwich loaf that is not complicated to execute, takes little time, and is extremely soft and delicious. Luckily, this is something I’ve been making at home for a long time and it is a very modest loaf of bread. This dough comes out silky smooth and tender after being mixed and ferments in just a few short hours to give you a very soft and flavorful bread. I’ve been using my Ooni Halo Pro Spiral Mixer and it has been absolutely crushing all of my dough mixes with relative ease.
What Kind of Yeast Do I Need?
Since this bread is not using any form of sourdough or pre-fermented flour, you can use any of the following three types of yeast to make it:
- Instant Yeast
- Active Dry Yeast
- Fresh Yeast
Instant Yeast
Instant yeast is probably the most common type of yeast you might find at the grocery store or already in your kitchen cabinet. This is a dry yeast that doesn’t need to be proofed or manipulated in any way before adding it straight to your dough.
Active Dry Yeast
Although just as common as instant yeast, for it to be the most effective, it is best to proof it in warm water for a few minutes before adding it to your dough. This extra step is not that big of a deal, but skipping it means you won’t get the best rise out of your breads.
Fresh Yeast
This is probably the least commonly used yeast in the U.S. by home bakers, but select grocery stores might have it in their refrigerator section. Fresh yeast has about a 1-2 week usability life, but it gives off a unique creamy/milky flavor profile that I absolutely love using in my doughs. You also will want to multiply the quantity of instant/active dry yeast by 3 to get your fresh yeast number as you will need slightly more by weight to match up.
How Do You Make Sandwich Bread?
My favorite kind of sandwich bread is a simple white flour based loaf, although I still want to make sure that I’m using a high quality flour. I am currently using Cairn Springs Mill Edison All Purpose Flour for all of my simple bakes, like this loaf or my Milk Bread. If you add whole grain to the recipe, it is fine but begins to take on that earthy flavor profile that I don’t particularly want in a bread that I use for grilled cheeses, BLTs, or my PB&Js. Here are some of the other ingredients that you will need to make this loaf.
- All Purpose Flour
- Sugar
- Eggs
- Milk
- Instant Yeast
- Unsalted Butter
- Salt
Once the dough is mixed, it undergoes a period of fermentation in bulk so that the gluten network can form. After this, you will divide and shape the dough into two cylindrical pieces and place them into loaf pans so that they can undergo the second period of fermentation known as the proofing period. This allows the formed dough to rise again and prepare to interact with a hot oven and give you great oven spring.
How Do I Store This Sandwich Bread?
The best way to store freshly baked sandwich bread is on your counter top in a paper bag or covered in plastic wrap or a bread bag if you’ve got one. You must make sure to let the loaf cool completely before you enclose it so that it doesn’t continue steaming and create too much moisture for the bread. This can cause it to lose structure and fall apart.
How Long Will This Sandwich Bread It Last?
This loaf should be good for about 5 days after baking, so long as you store it at room temperature and keep it covered as mentioned above. If you leave it exposed to air or draft in your home, it can dry out, harden and shorten the usability of the loaf.
Can I Store It In The Freezer?
The best way to store this loaf, and most loaves of bread, is to slice the loaf completely before wrapping it and putting it into the freezer. This allows you to take out individual slices directly from the freezer and toast them, resulting in a great, toasty slice. I would not recommend freezing past a few weeks as the freezer burn flavor can set in.
Final Dough Mix
1000 grams All Purpose or Bread Flour
200 grams granulated sugar
150 grams whole eggs
250 grams whole milk
250 grams water
10 grams instant
200 grams unsalted butter
12 grams salt
Step 1: In the bowl of a stand mixer with a dough hook attached, combine all final dough mix ingredients except 50 grams of butter and the salt. Mix on low speed until all ingredients combine.
Step 2: Increase the speed on the mixer to medium. Once the dough smooths out and comes together, add the remaining butter and the salt. Mix on medium speed until the dough is completely smooth, about 7-8 minutes.
Step 3: Place the dough in a container with a lid and allow to ferment for 4 hours at room temperature.
Step 4: Grease two 8 x 4 loaf pans with spray or butter. After the initial bulk fermentation, divide the dough into 900 gram pieces. Shape the pieces into cylinders
Step 5: Allow to proof in a covered area so the dough doesn’t dry out for 2 hours.
Step 6: Preheat your oven to 375f (if you were proofing your dough in the cold, off oven, make sure to take your dough out before starting the preheat).
Step 7: Egg wash the dough and bake for 13 minutes, or until perfectly golden brown and shiny.
The Softest Sandwich Bread
Ingredients
Method
- In the bowl of a stand mixer with a dough hook attached, combine all final dough mix ingredients except 50 grams of butter and the salt. Mix on low speed until all ingredients combine.
- Increase the speed on the mixer to medium. Once the dough smooths out and comes together, add the remaining butter and the salt. Mix on medium speed until the dough is completely smooth, about 7-8 minutes.
- Place the dough in a container with a lid and allow to ferment for 4 hours at room temperature.
- Grease two 8 x 4 loaf pans with spray or butter. After the initial bulk fermentation, divide the dough into 900 gram pieces. Shape the pieces into cylinders.
- Preheat your oven to 375f (if you were proofing your dough in the cold, off oven, make sure to take your dough out before starting the preheat).
- Egg wash the dough and bake for 13 minutes, or until perfectly golden brown and shiny.