White Sandwich Bread
Soft white bread perfect for sandwiches, dinner rolls, or cinnamon rolls.
To adjust the portions click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
Add the yeast and salt to the flour, mix well.
Add the liquid ingredients to the flour mixture.
Use a stand mixer with the dough hook attachment, to mix the dough. The dough will start out sticky and become smooth and not sticky but still soft.
Put the dough in a lightly greased bowl large enough for the dough to double in size. Cover the bowl with plastic wrap to prevent a skin from forming on the dough.
Once the dough has doubled in size, gently deflate and shape into a loaf size log. Place the dough into a 9 X 5 inch greased bread pan.
Gently cover the loaf with plastic wrap and place loaf in a warm place to rise. Let rise until loaf is about 1 1/2 inches above the top of the pan. Spray the plastic wrap with a little non-stick spray to keep it from sticking to the top of the loaf. Remove plastic wrap prior to baking.
Bake in 375° oven for 15 minutes, then reduce the oven temperature to 350 degrees and bake another 30 - 40 minutes or until the internal temperature of the loaf is 200°. I use a thermapen instant-read thermometer to accurately measure the internal temperature.
If the loaf is over-browning, tent loosely with a piece of aluminum foil. Remove from oven once the temperature reaches 200° Turn out of the pan onto a rack to cool. Once completely cooled, put in a plastic food storage bag. The loaf can be frozen for up to 2 months or leave at room temperature for up to 4 days.
The amount of water you need will vary. How you measure the flour is one factor. If you are a scoop, tap, and level off person you may need as much as 1 1/2 cups of water.
See the video for how I measure my flour. I call it the aeriate, sprinkle, and level method.
The climate also affects how much water you need. In the winter the flour is dryer and needs more water to make a soft non-sticky dough. In summer the flour absorbs moisture/humidity and you will use less water.
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Serving: 1slice | Calories: 145kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg