Sandwich Bread

If you know me, you’d know that I love to bake, and I especially like to make my own bread. There’s no store-bought comparison to homemade bread, it’s all the superior. It’ll also make your house smell like a bakery which is a plus. I’m not the best at slicing the bread though, it’s the part I struggle with the most (maybe you can relate?). My pieces are usually uneven, and either way to thin or a little to thick. But it tastes the same no matter what!

A note to the baker, all my old bread recipes called for 1 tbsp of lard which I’ve replaced with 2 tbsp of butter in this one. If you have lard available (you can buy it in the grocery store, in Pennsylvania at least, or on Amazon wherever you live), you may want to try using the lard instead of butter. Lard is superior to butter when baking. And it’ll also make the best pie crust you’ve ever eaten. So, choose whichever you’d prefer and have fun with it! And it doesn’t matter if you’re bread slices are even anyway (or so I keep telling myself!).

Enjoy! ~ Kelly

Print

With ImageWithout Image

Sandwich Bread

Yield: 16 (1 loaf)

Author: Kelly

Prep time: 30 MinCook time: 35 MinInactive time: 2 H & 30 MTotal time: 3 H & 35 M

Everyday soft white sandwich bread, made with butter or lard.

Ingredients

• ¾ cup warm water
• ½ cup warm milk
• 1 ½ tbsp sugar
• 1 package instant yeast
• 2 tbsp butter, melted (or lard)
• ½ tbsp salt
• 3 1/3 cup bread flour

Instructions

1. In a large bowl (if using a stand mixer, use the bowl of your stand mixer), combined the water, milk, sugar, and yeast. Stir together and allow to sit for 3-5 minutes to proof (the yeast should start to foam).
2. Add in the butter, salt, and 1 cup of flour. Mix with a large mixing spoon or the dough hook on your stand mixer. Add in the rest of the flour, one cup at time, mixing after you add each cup of flour.
3. Once the dough has formed a ball, knead the dough until it bounces back when poked. This should take about 5 minutes in a stand mixer, or about 7 minutes by hand.
4. Place the kneaded dough in a bowl greased with olive oil and cover with a clean towel. Place the bowl in a warmed oven, about 105 degrees F. For a quicker rise, dampen the towel with warm water before you cover the bowl, or place a dish of warm water on the bottom shelf of your oven while the dough is rising. Let the dough rise about 1 to 1 ½ hours or until doubled in size.
5. After the dough has doubled in size, punch it down. (I prefer to punch the dough down using many little punches over the entire top surface of the dough, but you can also punch it down using one larger punch in the center of the dough.)
6. Grease and flour a 9x5 inch loaf pan. Shape the dough into a log shape, slightly smaller than the size of your pan. Place in the greased and floured pan, and allow to rise until the top of the dough is about 1 inch above the pan, about 45 mins to 1 hr.
7. Preheat oven to 350 degrees f and bake for 30-35 minutes or until golden brown. You’ll know it’s ready if it sounds hollow when you tap on the top.
8. Allow to cool completely before slicing it.
9. The bread can be stored at room temperature, in a sealed bag, for up to 5 days. The sliced bread can also be frozen using zip top freezer bags.

Nutrition Facts

Calories

117

Fat

2 g

Sat. Fat

1 g

Carbs

21 g

Fiber

1 g

Net carbs

20 g

Sugar

2 g

Protein

4 g

Sodium

234 mg

Cholesterol

5 mg

*Nutritional information is estimated

https://kellyskitchenpa.com/sandwich-bread

Bread, Sandwich, White, Butter, Lard