Go Back

The Softest Sandwich Bread

Every kitchen needs a recipe for a simple, soft sandwich loaf. This is mine.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

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 Yeast
  • 200 grams Unsalted Butter
  • 12 grams Salt

Method
 

How To Make The Dough
  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.
  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.
  3. Place the dough in a container with a lid and allow to ferment for 4 hours at room temperature.
  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.
  5. 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).
  6. Egg wash the dough and bake for 13 minutes, or until perfectly golden brown and shiny.