Basic Sandwich Bread
Recipe type: Bread
Dough Starter (Sponge)
- 511 g. flour
- 608 g. water
- 68 g. honey
- 1¼ tsp. instant yeast
- 467 g. flour
- 60 g. dry milk
- 1¼ tsp. instant yeast
- 12 T. unsalted butter, softened
- 1 T. salt
- In a mixer bowl combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter. Scrape down the sides of the bowl, and cover with plastic wrap.
- In a medium bowl, whisk together the flour, dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow to sit for 1 to 4 hours at room temperature.
- Add the butter to the bowl and mix with the dough hook on low speed for 1 minute. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
- Sprinkle on the salt and knead the dough for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it will a little water and knead it in.
- Place the dough in a 6-quart dough-rising container or bowl lightly oiled. Cover the container and allow the dough to rise until doubled. (1 ½ to 2 hours)
- Scrape the dough onto the counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package and set it back in the container. Cover the container and allow the dough to rise until doubled. (1 to 2 hours)
- Turn the dough out onto a lightly floured counter and cut it into thirds. Shape each piece into a loaf. Place the loaves in the prepared loaf pans; the dough will be about ½ inch for the top of the pans. Cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 ½ to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
- Bake at 350° for 45-50 minutes until medium golden brown. (Instant read thermometer 210° F).
I love using my kitchen scale for making this bread recipe. It works great every time!