American White Sandwich Bread

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American White Sandwich Bread

A cloud-like, dependable loaf that puts store-bought plastic bags to shame.

📋 Ingredients

  • Bread Flour: 4 cups (approx. 500g) — All-purpose works, but bread flour gives a better rise.

  • Warm Water: 1 cup ($110^{\circ}\text{F}$ / $43^{\circ}\text{C}$)

  • Warm Milk: $1/2$ cup

  • Sugar: 2 tbsp (feeds the yeast and browns the crust)

  • Active Dry Yeast: 1 packet (2 ¼ tsp)

  • Unsalted Butter: 3 tbsp (melted and slightly cooled)

  • Salt: 1 ½ tsp

🔪 Instructions

  1. Bloom the Yeast: In a large bowl (or stand mixer), combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy.

  2. Mix: Add the melted butter and salt. Gradually add the flour, one cup at a time. If using a mixer, use the dough hook.

  3. Knead: Knead for about 8–10 minutes by hand (or 5–7 minutes on medium-low in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.

  4. First Rise: Lightly grease a bowl, toss the dough to coat, and cover with a damp cloth. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

  5. Shape: Punch the dough down to release air. Roll it out into a rectangle and then roll it up tightly into a log. Tuck the ends under.

  6. Second Rise: Place into a greased 9×5 inch loaf pan. Cover and let rise again for 45–60 minutes (it should rise about an inch above the rim of the pan).

  7. Bake: Preheat oven to $350^{\circ}\text{F}$ ($177^{\circ}\text{C}$). Bake for 30–35 minutes. The top should be deep golden brown, and the loaf should sound hollow when tapped.

  8. Cool: Brush the top with a little extra butter for a soft crust. Let it cool in the pan for 10 minutes, then move to a wire rack. Wait until completely cool before slicing!

💡 Notes & Tips

  • The Temperature Check: If your liquid is too hot (above $130^{\circ}\text{F}$), you’ll kill the yeast. If it’s too cold, it won’t wake up. Think “warm baby bath water.”

  • The Windowpane Test: To see if you’ve kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, the gluten is ready.

  • Storage: Since this has no preservatives, it lasts about 3-4 days at room temp. For longer storage, slice it and freeze it!

📊 Nutritional Info & Servings

  • Servings: 1 Loaf (approx. 12–14 slices)

  • Per Slice (Estimated):

Nutrient Amount
Calories 160 kcal
Total Fat 3.5g
Carbohydrates 28g
Protein 4g
Sodium 260mg

✨ Benefits of Homemade

  • No “Mystery” Ingredients: No high-fructose corn syrup or dough conditioners found in commercial brands.

  • Cost-Effective: Flour, water, and yeast cost pennies compared to premium bakery loaves.

  • Aromatherapy: Let’s be honest—nothing beats the smell of baking bread in your kitchen.

❓ Common Q&A

Q: My bread didn’t rise. What happened?

A: Usually, it’s either expired yeast or the water was too hot. Always check the “best by” date on your yeast packet!

Q: Can I make this vegan?

A: Absolutely. Swap the milk for almond/oat milk and use vegan butter or a neutral oil (like avocado oil).

Q: Why is my crust too hard?

A: To keep the crust soft, brush it with melted butter or milk immediately after taking it out of the oven. This traps the steam and softens the exterior.

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