The Magic of Homemade Bread

There’s something magical about the process of making homemade bread. It’s more than just a recipe; it’s a sensory experience that engages your senses, from the earthy aroma of yeast activating to the satisfying sound of kneading dough. When you embark on a journey to bake your own sandwich bread, you not only control the ingredients but also infuse your creation with love and care, making every bite that much more special.

Ingredients Matter:

Before we jump into the step-by-step process, let’s briefly touch on the essential ingredients that come together to create the perfect sandwich bread.

Flour: The foundation of any good bread is quality flour. All-purpose flour is an excellent choice for sandwich bread, providing the right balance of protein for structure and tenderness. However, I have started using King Arthur bread flour and the bread turns out extra soft.
Yeast: Yeast is the secret to that beautiful rise in your bread. Active dry yeast or instant yeast can be used, and they transform your dough into a soft, airy crumb.
Sugar and Salt: Sugar is used to feed the yeast. Salt enhances the flavor, creating a well-rounded taste.
Fat: Fat, often in the form of butter or oil, contributes to the bread’s softness and richness.
Milk or Dairy: Milk or dairy alternatives can enhance the flavor and texture of your bread, making it even more delectable.

TOOLS:

BUY THE BREAD PAN –> The pullman Loaf Pan

Kitchenaid Stand Mixer dough hook

The Process:

Activation: Begin by activating your yeast in warm water or milk with a pinch of sugar. Once it’s frothy, you know your yeast is alive and ready to work its magic.
Mixing: Combine your flour, sugar, salt, and wet ingredients (water, milk, and fat) in a large bowl. Gradually add the yeast mixture and knead until you have a smooth, elastic dough.
- * You can wait to add your fat (butter) after combining. See recipe below.
First Rise: Allow the dough to rise in a greased bowl, covered with a kitchen towel, until it has doubled in size. This step usually takes about an hour.
Shaping: After the first rise, punch down the dough and shape it into a loaf. Place it in a greased loaf pan for its second rise.
Second Rise: Let the dough rise again until it’s just above the rim of the pan, about 30-45 minutes.
Baking: Preheat your oven, and once it’s ready, bake your bread until it’s golden brown and sounds hollow when tapped on the bottom.
Cooling: Allow your freshly baked sandwich bread to cool on a wire rack. This step is crucial for achieving that perfect texture.

Savoring the Results:

Now, as your kitchen fills with the irresistible aroma of freshly baked bread, you might find it challenging to resist tearing into your creation immediately. But trust me, the patience pays off! Once your sandwich bread has cooled, slice it up, and prepare your favorite fillings. The result? A sandwich experience like no other, where the bread is as much a star as its fillings.

BUY THE BREAD PAN –> The pullman Loaf Pan

Be Proud of your homemade sandwich bread!

In a world of convenience and pre-packaged foods, there’s something profoundly satisfying about taking the time to make your own sandwich bread from scratch. It’s an art, a science, and a labor of love that rewards you with not just a meal but a culinary journey worth savoring. So, why not give it a try? Your homemade sandwich bread might just become the stuff of legend in your household, elevating your sandwiches to a whole new level of deliciousness. Happy baking!

Homemade Sandwich Bread

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Prep Time 15

Cook Time 45

Dough Rest Time 2

Servings 1 Loaf

Equipment

Stand Mixer optional
Pullman Bread Loaf Pan Linked in article

Ingredients

1 ½ Cups Warm milk no more than 110℉ degrees. 105℉ preferred
2 ½ tsp Instant yeast
1 tbsp sugar brown or white.
3 ½ Cups flour add more if dough is too wet
1 tsp Salt
2 tbsp Butter soft/room temperature

Instructions

Mix your warm milk, yeast and sugar in a bowl and set to the side for 5 minutes.
To the stand mixer, add your flour and salt and fluff together
Turn the stand mixer to level two and slowly start to pour in your milk mixture
Mix for 4-5 minutes until a dough starts to form. During the last minute add your butter in 1/2 tablespoon increments.
Cover your dough with plastic wrap or a damp towel and let it rise for 1 hour or until it doubles in size.
flour your surface and roll the dough out without making it too thin.
Roll the dough onto itself like you are rolling up a burrito and add the rolled dough into your bread pan.
Let it rise again for 45 minutes or until it doubles in size
If you are using a pullman pan, put the cover on and bake at 350℉ for 30 minutes covered. Then uncover and bake at 400℉ for 10 minutes or until your crust gets to the desired color.
If using a bread pan without a lid, bake at 375℉ for 45 minutes, take it out when your crust reaches its desired color.
Let cool completely before slicing. If you cut it before it cools the inside of the bread will not be done.