How To Make Basic White Sandwich Bread — Baking Lessons from The Kitchn

Proof the yeast: Make sure the water is warm to the touch. If you can’t comfortably hold your finger in the water for several seconds, wait for it to cool. Pour the water into the bowl of a standing mixer or large bowl and sprinkle the yeast over top. Let this stand for 5 minutes until the yeast is dissolved.

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Let this stand for 5 minutes until the yeast is dissolved.”,”image”:{“id”:”b5105b46009aa19d95cd79629f25e43577fe36a3″,”width”:540,”height”:458,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:02:07.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3aadbd0cb1e5b00047e”,”focus_z”:null}},{“image_id”:”3902e878d059a93984d08fa0d475b79ad23ff160″,”caption”:”\u003cb\u003eStart the dough:\u003c/b\u003e Melt the butter in the microwave or on the stovetop. Stir in the milk, sugar, and salt. Add the milk mixture and 1 cup of the flour over the yeast. Stir until this comes together into a loose, lumpy batter. Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir until a floury, shaggy dough is formed.”,”image”:{“id”:”3902e878d059a93984d08fa0d475b79ad23ff160″,”width”:540,”height”:480,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:02:24.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3acd9127e24e10004b1″,”focus_z”:null}},{“image_id”:”be09419a2eccedf7d69447649f29313a48a5469a”,”caption”:”\u003cb\u003eKnead the dough:\u003c/b\u003e Using the dough hook attachment on a stand mixer on medium speed, knead the dough for 8 to 10 minutes. (Alternatively, knead the dough by hand on the counter.) If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky. “,”image”:{“id”:”be09419a2eccedf7d69447649f29313a48a5469a”,”width”:540,”height”:460,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:02:42.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3addbd0cb1ec900058d”,”focus_z”:null}},{“image_id”:”8dc52a8ec4c744172de1d0471086e6211995fac3″,”caption”:”The dough is kneaded and ready when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.”,”image”:{“id”:”8dc52a8ec4c744172de1d0471086e6211995fac3″,”width”:540,”height”:471,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:02:58.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3afd9127e25bf000639″,”focus_z”:null}},{“image_id”:”07ef761855065aa5253467131e313f150331e08e”,”caption”:”\u003cb\u003eDo the first rise:\u003c/b\u003e Clean and dry the mixing bowl. Coat with a thin film of oil. Form the dough into a ball, place it in the bowl, and turn it to coat all over with oil. “,”image”:{“id”:”07ef761855065aa5253467131e313f150331e08e”,”width”:540,”height”:453,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:03:15.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3b0dbd0cb1f4a00064d”,”focus_z”:null}},{“image_id”:”99a8e17c1125c99dca6f0f93b8d33a2446110601″,”caption”:”Cover the bowl with plastic wrap or a kitchen towel and let the rise in a warm spot until doubled in volume, about 1 hour.”,”image”:{“id”:”99a8e17c1125c99dca6f0f93b8d33a2446110601″,”width”:540,”height”:446,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:03:33.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3b2d9127e260000061e”,”focus_z”:null}},{“image_id”:”6cf1376a2a4efc6dce2c8446a595dc134bee5236″,”caption”:”\u003cb\u003eShape the dough and rise again:\u003c/b\u003e Sprinkle a little flour on a work surface and turn the dough out on top. 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Let the loaves rise a second time until they start to dome over the edge of the pan, 30 to 40 minutes.”,”image”:{“id”:”6cf1376a2a4efc6dce2c8446a595dc134bee5236″,”width”:540,”height”:452,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:03:50.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3b3dbd0cb1e55000677″,”focus_z”:null}},{“image_id”:”efe35068c854dbe464e473486758b95e60a8f555″,”caption”:”\u003cb\u003eHeat the oven and slash the dough:\u003c/b\u003e Arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 425°F about halfway through the second rise. Using a serrated knife, make a long, shallow slash down the center of each loaf. “,”image”:{“id”:”efe35068c854dbe464e473486758b95e60a8f555″,”width”:540,”height”:418,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-02-24T14:04:07.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bbe3b4d9127e25bf00063a”,”focus_z”:null}},{“image_id”:”256128bf6b74f36e7eb0b09e6842dba7df3f3c29″,”caption”:”\u003cb\u003eBake the loaves:\u003c/b\u003e Place them in the oven. Immediately turn down the heat to 375°F and bake 30 to 35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. 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What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, French toast on Saturday mornings, and picnics in the park. If you’ve been thinking of trying your hand at homemade sandwich bread, here’s a great recipe to make first.

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