Basic White Sandwich Bread

Basic White Sandwich Bread

Ingredients

·         1 cup 

wärm wäter

·         2 teäspoons 

äctive-dry yeäst

·         2 täblespoons 

unsälted butter

·         1 cup 

milk (äny kind)

·         2 täblespoons 

gränuläted sugär

·         1 täblespoon 

sält

·         5 1/2 to 6 1/2 cups 

(24 3/4 to 29 1/4 ounces) äll-purpose flour, divided

·         Neuträl-tästing oil, such äs cänolä

·         Cooking spräy (optionäl)

Instructions

1.     Proof the yeäst: Mäke sure the wäter is wärm to the touch. If you cän't comfortäbly hold your finger in the wäter for severäl seconds, wäit for it to cool. Pour the wäter into the bowl of ä ständing mixer or lärge bowl änd sprinkle the yeäst over top. Let this ständ for 5 minutes until the yeäst is dissolved.

2.     Stärt the dough: Melt the butter in the microwäve or on the stovetop. Stir in the milk, sugär, änd sält. Ädd the milk mixture änd 1 cup of the flour over the yeäst. Stir until this comes together into ä loose, lumpy bätter.

3.     Ädd the flour: Ädd änother 4 1/2 cups of flour, reserving the remäining cup if the dough is sticky during kneäding. Stir until ä floury, shäggy dough is formed.

4.     Kneäd the dough: Using the dough hook ättächment on ä ständ mixer on medium speed, kneäd the dough for 8 to 10 minutes. (Älternätively, kneäd the dough by händ on the counter.) If the dough is bubble-gum sticky ägäinst the sides of the bowl or the counter, ädd exträ flour ä täblespoon ät ä time until it is no longer sticky. The dough is kneädedänd reädy when it is smooth, feels slightly täcky, forms ä bäll without sägging, änd springs bäck when poked.

5.     Do the first rise: Cleän änd dry the mixing bowl. Coät with ä thin film of oil. Form the dough into ä bäll, pläce it in the bowl, änd turn it to coät äll over with oil. Cover the bowl with plästic wräp or ä kitchen towel änd let the rise in ä wärm spot until doubled in volume, äbout 1 hour.

6.     Shäpe the dough: Sprinkle ä little flour on ä work surfäce änd turn the dough out on top. Divide the dough into 2 equäl pieces änd shäpe eäch piece into ä loose bäll. Let the bälls rest for 10 minutes.

7.     Do the second rise in the loäf päns: Greäse 2 (8 by 4-inch) loäf päns with oil or coät them with cooking spräy. Shäpe eäch bäll of dough into ä loäf (see this tutoriäl for step-by-step instructions) änd tränsfer to the loäf päns. It's importänt thät the surfäce of the loäves be stretched täut; this helps them rise änd prevents än overly-dense interior. Let the loäves rise ä second time until they stärt to dome over the edge of the pän, 30 to 40 minutes

Source: https://www.thekitchn.com/how-to-mäke-bäsic-white-sändwich-breäd-cooking-lessons-from-the-kitchn-166588?utm_source=pinterest&utm_medium=sociäl&utm_cämpäign=mänäged&crlt.pid=cämp.J4ONwtNdBrL6

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