Perfect White Sandwich Loaf
Slices of the loaf shown mid-assembly for a Smörgåstårta.
MAKES
one 9 inch / 23 cm standard or pullman loaf
TAKES
Prep time: 2 hours 45 minutes (includes rise times)
Cook time: 30 minutes
Total: 3 hours 15 minutes
✻ ABOUT THIS RECIPE
I don’t use the word perfect lightly - this loaf has a soft, golden crust and a fluffy white interior. It’s perfect for sandwiches of all types: from a PB+J, or a simple tomato sandwich, to a grilled cheese, or a classic Club. Sliced thick, it also makes killer French toast (or Texas toast)! And while we’re at it - it makes great toast in general. Keep some on hand for weekly use, or do what I do - keep a pre-sliced loaf stashed in the freezer.
INGREDIENTS
75 g / ⅓ cup water (about 85°F / 30°C)
7 g / 2 ¼ teaspoons instant dry yeast
173 g / ¾ cup whole milk
450 g / 3 ¾ cups bread flour
28 g / ¼ cup dry milk powder
25 g / 2 tablespoons granulated sugar
6 g / 1 ½ teaspoons fine sea salt
56 g / 1 large egg, at room temperature
28 g / 1 ounce / 2 tablespoons unsalted butter, melted
30 g / 2 tablespoons sour cream or plain yogurt
Bake This Recipe With Me!
METHOD
1. Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2. In a small saucepan, heat the milk to about 110°F / 45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3. Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream (or yogurt) and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4. Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5. Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 45 minutes to 1 hour, until visibly puffy and almost double in size.
6. Lightly flour a work surface, and turn out the dough onto it. Use your fingertips to stipple the dough, pressing it into a rough rectangle shape. Begin to fold the dough along the longer side, pressing it firmly with your fingertips to seal.
7. Continue this process, folding the dough over, forming a rough log shape. As you work, occasionally tuck in the ends to keep the loaf about 8 inch / 20 cm in length. When you’ve folded all the dough over, use the heel of your hand to seal the final edge well.
8. Grease the loaf pan with nonstick spray. Transfer the dough to the prepared loaf pan, seam side down in the pan - gently stretching it to elongate it slightly as you lift it and put it in place.
9. Cover the pan with greased plastic wrap and let the dough rise in a warm place until it is about 1/2 inch / 1 cm from the top edge of the pan for the Pullman pan, or to the top edge of the standard loaf pan, about 1 hour - 1 hour 30 minutes.
10. Lightly grease the lid of the Pullman pan, if using, place it on the pan, and transfer to the oven; or, if using a regular loaf pan, just head straight to the oven. Bake the bread at 350°F / 175°C with the lid on (if using) for 30 minutes. Remove the lid (if using) and continue to bake the bread until it is well browned and the internal temperature reads 200°F / 95°C, 10 to 15 minutes more.
11. Cool for 5 to 10 minutes in the pan, then unmold onto a wire rack to cool completely.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
