WHITE SANDWICH BREAD

By jarren

Ingredients

• 8 gm pkg active dry yeast, about 2 1/2 tsp
• 3 tbsp granulated sugar or honey
• 3 cups warm milk (105F to 115F)
• 7 1/2 cups flour, plus more for kneading
• 4 1/2 tsp salt
• 1/3 cup unsalted butter, melted and cooled

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Stir yeast with sugar and warm milk in the bowl of an electric stand mixer. Set aside for 10 minutes or until slightly frothy. Combine flour with salt in a medium bowl.

Stir yeast mixture with paddle attachment at low speed for 1 minute. Gradually add flour mixture while stirring, until combined, about 2 minutes. Replace paddle with dough hook. Add butter and knead on medium-low for 1 minute. Increase speed to medium and knead 4 more minutes (stand mixer may move around the counter). Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

Spread 2 9 x 5" loaf pans with oil. Remove towel and lightly sprinkle top of dough with flour. Transfer dough to a floured counter. Punch and knead dough for 1 minute, then divide in half. Dust each with a little more flour. Fold edges into the center and shape into a log. Place seam-side down in prepared pans. Cover pans with a damp towel and let rise at room temperature until doubled in size, 50 to 60 minutes (when it is ready, dough will not readily spring back when poked with a finger).

Preheat oven to 375F. Bake in center of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 minutes.