Classic Soft White Sandwich Loaf
Indulge in the comforting aroma of freshly baked bread with this Classic Soft White Sandwich Loaf recipe. Perfect for sandwiches, toast, or just slathering with butter, this soft and fluffy loaf is made from simple ingredients and a straightforward process. With its gentle sweetness and tender crumb, it's a timeless favorite that can bring warmth to any meal. Share it with family and friends, or enjoy it all for yourself – either way, this bread is guaranteed to delight.
N/A
Servings
220
Calories
7
Ingredients
Ingredients
Unbleached all-purpose flour
4 1/2 cups (divided into sponge and dough mixture)
Water
1 3/4 cups (at room temperature (70 to 90°F))
Honey
2 tablespoons + 1 teaspoon (for sponge and for additional sweetening)
Instant yeast
1 1/2 teaspoons (divided into two additions)
Dry milk (preferably nonfat)
1/4 cup
Unsalted butter
9 tablespoons (softened)
Salt
2 1/4 teaspoons
Instructions
1
To begin, make the sponge by combining 2 1/4 cups of unbleached all-purpose flour, 1 3/4 cups of room temperature water, 2 tablespoons of honey, and 3/4 teaspoon of instant yeast in a large mixing bowl. Whisk the mixture until it's smooth and airy, about two minutes. The sponge will have a thick batter-like consistency. Cover the bowl with plastic wrap and set aside.
2
In a separate medium bowl, whisk together the remaining unbleached all-purpose flour (reserving 1/4 cup if mixing by hand), 1/4 cup of dry milk, and another 3/4 teaspoon of instant yeast. After the sponge has fermented for 1 to 4 hours and has started bubbling through the flour layer, sprinkle this flour mixture on top of the sponge. Cover tightly with plastic wrap and let it sit for 30 minutes.
3
Next, add salt and the softened 9 tablespoons of unsalted butter to the mixture. If using the hand method, stir it together with your hands or a wooden spoon until all the flour is incorporated. Once combined, knead the dough in the bowl until it forms a cohesive ball.
4
Transfer the dough to a lightly floured surface and knead for about 5 minutes, using minimal reserved flour to avoid stickiness. After the initial kneading, cover the dough with an inverted bowl and let it rest for 20 minutes.
5
Knead the dough again for an additional 5 minutes until it becomes smooth and elastic. It should still feel slightly tacky but not overly sticky; adjust with more reserved flour if necessary.
6
Divide the dough into two equal pieces and shape them into loaves. Dimple the dough with your fingers to release any large bubbles. Fold the sides over to form a tight roll, sealing the edge as you go. Make sure to maintain a smooth surface by tucking in the edges if necessary.
7
Place the shaped loaves into greased loaf pans. Cover them with plastic wrap or a large container and let the dough rise until it has risen about 1 inch above the edge of the pan, approximately 1 1/2 to 2 hours.
8
Preheat your oven to 350°F (175°C), placing an oven shelf at the lowest level with a baking stone or sheet and a cast-iron skillet or baking pan on the oven floor.
9
Once the dough has risen adequately, carefully place the pans on the preheated baking stone or sheet. Add 1/2 cup of ice cubes to the skillet or pan below to create steam, then close the oven door. Bake for 50 minutes or until the tops are medium golden brown and a skewer inserted comes out clean. An internal temperature of 210°F registers when done.
10
After baking, remove the loaves from the oven and let them cool on a wire rack before slicing. Enjoy your delicious homemade bread with your favorite toppings!
Nutrition Information
8g
Fat
34g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Soft White Sandwich Loaf?
It is a soft and fluffy homemade bread made from simple ingredients like flour, honey, and butter, perfect for sandwiches or toast.
What are the main ingredients for this bread?
The main ingredients include unbleached all-purpose flour, water, honey, instant yeast, dry milk, unsalted butter, and salt.
How do I prepare the sponge for the dough?
Combine 2 1/4 cups of flour, 1 3/4 cups of room temperature water, 2 tablespoons of honey, and 3/4 teaspoon of instant yeast, then whisk for two minutes.
How long should the sponge ferment?
The sponge should ferment for 1 to 4 hours until it starts bubbling through the flour layer.
What is in the secondary flour mixture?
It contains the remaining all-purpose flour, 1/4 cup of dry milk, and another 3/4 teaspoon of instant yeast.
How long does the flour mixture sit on top of the sponge?
Once sprinkled on top of the sponge, it should sit tightly covered for 30 minutes.
How much butter is used in the recipe?
The recipe calls for 9 tablespoons of softened unsalted butter.
When should I add the salt and butter?
Add the salt and softened butter after the flour mixture has rested on the sponge for 30 minutes.
How long is the first kneading session?
Transfer the dough to a floured surface and knead for approximately 5 minutes.
Why does the dough rest for 20 minutes?
The 20-minute rest after the first knead allows the dough to relax before the final kneading session.
How long is the second kneading session?
The second kneading session lasts for an additional 5 minutes until the dough is smooth and elastic.
How do I shape the loaves?
Divide the dough into two, dimple it to release bubbles, fold the sides into a tight roll, and seal the edges.
How many loaves does this recipe make?
This recipe is designed to make two equal-sized white sandwich loaves.
How long is the final rise in the pans?
The dough should rise for approximately 1 1/2 to 2 hours.
How much should the dough rise before baking?
The dough should rise until it is about 1 inch above the edge of the loaf pan.
What temperature should the oven be preheated to?
Preheat your oven to 350°F (175°C).
Where should the oven shelf be placed?
Place the oven shelf at the lowest level with a baking stone or sheet.
Why are ice cubes added to the oven?
Ice cubes are added to a skillet on the oven floor to create steam, which helps the bread's texture and crust.
How long does the bread bake?
The bread bakes for approximately 50 minutes until the tops are medium golden brown.
What is the target internal temperature for the bread?
The bread is done when it reaches an internal temperature of 210°F.
How can I tell the bread is done without a thermometer?
A skewer inserted into the center should come out clean and the tops should be golden brown.
What should I do after the bread is baked?
Remove the loaves from the oven and let them cool on a wire rack before slicing.
How many calories are in a serving?
Each serving contains approximately 220 calories.
What is the fat content per serving?
There are 8 grams of fat per serving.
How many carbohydrates are in a serving?
There are 34 grams of carbohydrates per serving.
What is the protein content of the bread?
There are 6 grams of protein per serving.
What temperature should the water be for the sponge?
The water should be at room temperature, ideally between 70°F and 90°F.
What type of milk is used?
The recipe uses 1/4 cup of dry milk, preferably nonfat.
How much honey is used in total?
The recipe uses a total of 2 tablespoons plus 1 teaspoon of honey.
What are the tags associated with this recipe?
The tags include bread, sandwich loaf, homemade, yeast bread, baking, soft bread, and classic recipes.