Surprisingly Simple Sandwich Bread
HB-15469 · Hand-built original
A soft, silky sandwich loaf whose dough comes together entirely in the food processor, enriched with butter and baked to a deep golden crust.
3 hr 40 minMakes one 8½x4½" loaf186 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: sugar
Servings:8quantities adjust to match
Ingredients
- 1/4 cup sugar
- 1 Tbsp kosher salt
- 2 1/4 tsp instant yeast
- 3 cups bread flour
- 6 Tbsp chilled unsalted butter, cut into 1/4-inch pieces
- Vegetable oil (for greasing)
Method
- Process the sugar, salt and instant yeast with 1 cup of cold water in a food processor fitted with the metal blade for about 2 minutes, until the sugar and yeast dissolve, then scrape down the sides of the bowl.
- Add the bread flour to the processor and run the machine for about 1 minute, until the sandwich bread dough gathers into a ball around the blade.
- With the motor running, drop in the chilled butter pieces and process the dough for about 2 minutes more, until the butter disappears and the dough balls up again, smooth, soft and slightly stretchy.
- Turn the dough onto a surface and shape the mass into a smooth ball with your hands.
- Oil a large bowl lightly with vegetable oil, set the dough ball inside, turn the dough to coat it in oil, and cover the bowl with a plate or lid.
- Let the sandwich bread dough rise at room temperature for 2 to 3 hours, until puffy and nearly doubled in size.
- Oil an 8 1/2x4 1/2-inch loaf pan and line the pan's bottom with a strip of parchment for shaping the loaf.
- Roll the risen dough out to a rectangle of about 12x8 inches, set a short side nearest, and roll the rectangle up tightly into a log.
- Place the dough log seam-side down in the prepared pan, nudge the loaf to fit snugly, pat it to an even thickness, and cover the pan loosely with plastic wrap.
- Proof the shaped loaf at room temperature for 1 to 1 1/2 hours, until the dough stands 1/2 inch above the rim of its pan.
- Heat the oven to 375°F with a rack in the middle while the loaf finishes proofing.
- Bake the sandwich bread for 25 to 30 minutes, until deep golden brown and reading 190°F in its centre on an instant-read thermometer.
- Cool the loaf in its pan on a wire rack for 5 minutes, turn the bread out onto the rack, and let the sandwich loaf cool completely before slicing.
Total: 40 minutes (plus 3 hours for rise)
Nutrition (per serving, where published)
186 kcalCalories
5.2 gProtein
36.7 gCarbs
2.1 gFat
0.5 gSaturates
1.3 gFibre
2.6 gSugars
1147 mgSodium
0 mgCholesterol
67 mgPotassium
100 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data