Basic white sandwich loaf method
A classic white sandwich loaf is soft, slightly sweet, and shaped in a loaf pan for uniform slices. It’s ideal for sandwiches, toast, and everyday use. This overview covers the core steps and common adjustments for consistent results.
Typical ingredients: flour, water or milk, yeast, salt, sugar, and butter or oil. Milk and fat enrich the crumb and extend shelf life, while sugar feeds the yeast and adds color.
Step-by-step guide:
- Mix: Combine 4 cups (480 g) flour, 2 teaspoons salt, 2 tablespoons sugar, 2¼ teaspoons instant yeast, 1 cup (240 ml) warm milk, and 2 tablespoons softened butter. Mix until a cohesive dough forms.
- Knead: Knead by hand or mixer for 8–12 minutes until smooth and elastic.
- First rise: Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
- Shape: Degas gently, form a tight log, and place seam-side down in a greased 9x5-inch loaf pan.
- Second rise: Proof until the dough reaches just above the rim of the pan, typically 45–60 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake 30–40 minutes until golden and internal temp reaches ~190–200°F (88–93°C).
Finishing touches:
- Brush with melted butter after baking for a soft, shiny crust.
- Cool fully before slicing to prevent a gummy crumb.
Common adjustments:
- For a softer crust, cover with foil in the final 10 minutes or brush with milk before baking.
- For larger loaves, use a bigger pan and adjust baking time accordingly.
- Swap some flour for whole wheat or add seeds for more flavor and texture—expect slightly denser loaves and adjust hydration.
A classic white loaf is a great foundation; once comfortable with process and timing, tweak enrichments and mix-ins to customize your favorite sandwich bread.