Basic Sandwich Bread

When I first decided I wanted to learn how to make bread, I started with a bread machine and a recipe I found online.  I’ve been using the recipe for years now.  For the most part, the basics of the recipe haven’t changed, though I have tweaked it slightly to suit me over the years.  I use only unbleached white flour now as I like how it tastes the best.  I also like the consistency of the bread loaf.  I long ago quit using molasses as I find it makes my dough too gummy.  As well, I’ve graduated from the breadmaker to the regular oven.  It’s my go to basic bread recipe.  It only lasts a few days before molding, so by day 2 I slice it up and freeze the remainder, toasting as I need it during the week.  I make a loaf about once a week and absolutely adore it.

The other great thing I like about this recipe is it is basically a dump it in the mixing bowl and mix recipe.  I don’t proof the yeast first, unless its a bit older and I’m not sure of its freshness.  The ingredients are simple and ones I always have in the house.

• 2 oz (3 tbs) butter
• 1.5 oz (2 tbs) honey
• 0.4 oz (1+ tsp salt)
• 0.9 oz active dry yeast – This equals to 1 packet or 8 grams
• 11.5 – 12 oz (1 1/2 cups) water
• 18 oz (4 cups) unbleached white flour

The only “prep” you need to do to this recipe is to measure out your butter ahead of time and melt it.

Place your mixing bowl on a scale.  First, add the liquid ingredients.  Pour 11.5 ounces of water into the bowl.  Tare the weight. Next, add the honey and butter, taring the weight after each addition to measure the next.

After the final wet ingredient has been added, tare the weight and measure the flour into the bowl.  Tare the weight again.

Measure the salt and yeast into the bowl, taring the weight after each to measure the next.

Add the dough hook to the stand mixer and turn onto the lowest setting allowing the machine to begin mixing the ingredients.  As the ingredients mix and turn from wet glop to an actual dough, the machine will sound like its having trouble mixing.  Step the speed up once or twice to continue the kneading.

As the dough kneads, you’ll find that is picks up the bits that have stuck to the sides of the bowl.

As you continue to mix the dough, it should completely clean the sides of the bowl.  If the dough sticks to the sides, it needs more flour.  Add a tablespoon of flour at a time until it comes away from the side of the bowl.

Cover the mixing bowl with a towel or plastic wrap and allow the dough to rise.

The first rise takes about 60 – 75 minutes.

Once the first rise (or proofing) is done, sprinkle your work surface lightly with flour (just a tablespoon or two).

Turn out the dough on to the work surface and knead the bread for 3-5 minutes.

Shape the dough to roughly match that of the bread pan you plan to use.

Place the dough into the pan, and using your fingers gently press it to the corners of the pan.  I do this to try to shape it close to the size of the pan.

Cover the pan with a towel and allow it to complete its second rise.  This normally takes about 45-60 minutes for me.

After the second rise, score the top of the bread.  With a sharp knife, start at one end of the bread…

and cut a line down the center.  Or the best “center” you can get.  As you can tell, mine is a bit off.  I do this only about half the time.

Bake bread in a 400 degree oven for 25-30 minutes.  Once baked, remove from the oven and allow it to rest for a minute or two until you can comfortably handle the bread pan with potholders or a towel.  Turn out the bread and place on a baking rack or trivet with holes.   Bread should be allowed to rest for 30 minutes before cutting into as the center still bakes a bit.  However, do not leave the bread in the bread pan as it cools.  If the bread bakes properly, it pulls away nicely from the pan, sliding out of the pan easily.  If left in the pan, that space between the bread and the pan builds up with heat and condensation as the pan cools quicker than the bread, causing the bottom of your bread to become wet and mushy.  Remove the bread from the bread pan and cover with a towel while it cools.

Once the bread has rested for 30 minutes, slice with a bread knife and use it. This is a sandwich I enjoyed in recent weeks: turkey burger on homemade bread with “grilled” pineapple and avocado. Oooh, mama mia, I need another!

I hope you end up loving this bread as much as I do.

Happy Baking, everyone!  ~Jenn of Not Exactly Bento

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Basic Sandwich Bread
adapted from 50% Whole Wheat Bread Recipe from Food.com

Basic Sandwich Bread
adapted from

Ingredients:

• 2 oz (3-4 tbs) butter
• 1.5 oz (2 tbs) honey
• 0.4 oz (1+ tsp salt)
• 0.9 oz active dry yeast – This equals to 1 packet or 8 grams
• 11.5 – 12 oz (1 1/2 cups) water
• 18 oz (4 cups) unbleached white flour

Directions:

• Melt 2 oz (3-4 tablespoons) of butter in a microwave. Let cool slightly
• Place your mixing bowl on a scale. Tare the weight on the scale.
• Add each of the following items to the mixing bowl, taring the weight after each: water, butter, honey, flour, salt, and yeast.
• Add the dough hook to the stand mixer and turn onto the lowest setting allowing the machine to begin mixing the ingredients.
• As the ingredients mix and turn from wet glop to an actual dough, increase the speed of the stand mixer.
• As the dough kneads, you’ll find that is picks up the bits that have stuck to the sides of the bowl.
• As you continue to mix the dough, it should completely clean the sides of the bowl. If the dough sticks to the sides, it needs more flour. Add a tablespoon of flour at a time until it comes away from the side of the bowl.
• Cover the mixing bowl with a towel or plastic wrap and allow the dough to rise. The first rise takes about 60 – 75 minutes.
• Once the first rise (or proofing) is done, sprinkle your work surface lightly with flour (just a tablespoon or two).
• Turn out the dough on to the work surface and knead the bread for 3-5 minutes.
• Shape the dough to roughly match that of the bread pan you plan to use.
• Place the dough into the pan, and using your fingers gently press it to the corners of the pan. I do this to try to shape it close to the size of the pan.
• Cover the pan with a towel and allow the dough to complete its second rise. This normally takes about 45-60 minutes for me.
• Once the second rise is complete, score the top of the bread with a sharp knife, if you desire. This is optional.
• Bake bread in a 400 degree oven for 25-30 minutes.
• Once baked, remove from the bread pan and cool on a baking rack or vented trivet (about 30 minutes). Cover with a towel while it cools.
• Once the bread has rested for 30 minutes, slice with a bread knife
• Enjoy!

I hope you end up loving this bread as much as I do.

Happy Baking, everyone! ~Jenn of Not Exactly Bento