Homemade Sandwich Bread Our Favorite You Ll Love It Paper perfect: wrap the cooled loaf completely in clean, unbleached paper towels. this allows the bread to breathe while protecting it from drying out. place it in a cool, dry place like a pantry or breadbox. breadbox bonanza: a breadbox provides a dedicated, well ventilated space for storing bread. Instructions. prevent your screen from going dark as you follow along. heat the milk to a simmer, and pour it over the butter in a large mixing bowl. let the mixture cool to lukewarm, then add the yeast and sugar. weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Homemade Sandwich Bread Our Favorite You Ll Love It Cover and allow to sit for 5 minutes. add the butter, salt, and 1 cup flour. beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. beat on medium speed until relatively incorporated (there may still be chunks of butter). In the bowl of the stand mixer, combine the milk, eggs, lukewarm tangzhong and about 1 2 of the flour mixture. on low speed, mix with the dough hook attachment until combined and smooth. while on low speed, gradually add in the second half of the flour mixture until combined. allow it to mix thoroughly, smoothing out. Cover and let rise for 30 minutes. preheat oven to 350º. bake for 30 45 minutes, checking after 30 minutes. bread is done when crust is firm and golden brown, and the underside of the loaf is firm and makes a hollow sound when tapped. remove the bread from the pan and let cool on a rack. Bake the bread for 30 32 minutes until golden and baked through. remove from the oven and turn the bread out onto a wire rack. immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread). let the bread cool completely.
Homemade Sandwich Bread Our Favorite You Ll Love It Cover and let rise for 30 minutes. preheat oven to 350º. bake for 30 45 minutes, checking after 30 minutes. bread is done when crust is firm and golden brown, and the underside of the loaf is firm and makes a hollow sound when tapped. remove the bread from the pan and let cool on a rack. Bake the bread for 30 32 minutes until golden and baked through. remove from the oven and turn the bread out onto a wire rack. immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread). let the bread cool completely. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Preheat the oven to 375°f. lightly spray 2 9x4 pans with nonstick cooking spray, or brush lightly with avocado oil. pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal pieces. press the dough out into an even flat rectangle that is the width of the loaf pan, 9 inches.
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