White Sandwich Bread

Ingredients

1 Packet Active Dry Yeast (1/4 Oz./2 1/4 Tsp.)

1/2 Cup + 1 1/4 Cup Warm Water (105-120 degrees F)

4-5 Cups All-Purpose Flour (Divided)

2 Tbsp. Granulated Sugar

1 1/2 Tsp. Kosher Salt

1 1/2 Tbsp. Unsalted Butter, at room temperature, cubed

Unsalted Butter, melted

Flake Sea Salt

Steps

1. In the bowl of a stand mixer, pour 1/2 cup of warm water over the yeast and briefly stir. Let this mixture sit and bloom, about 5-10 minutes.

2. Add the rest of the warm water, room temperature butter, sugar, salt, and 2 1/2 cups of flour and stir at the lowest speed with a dough hook attachment until combined. If needed, scrape down the sides with a rubber spatula.

3. Continuing to stir at low speed, add in flour either 1/2 cup or 1 cup at a time until dough appears less shaggy and clings to the bowl less. (I stick to about 1 1/2 to 2 cups of additional flour.)

4. Continue to knead at low speed for 6-9 minutes, until the dough appears smooth and isn’t clinging to the sides of the bowl.

5. Grease the inside of a large bowl with non-stick cooking spray and transfer the dough to this bowl. Roll it around a few times to ensure the outside is entirely coated.

6. Cover the bowl with plastic cling wrap and allow dough to sit for 35-50 minutes, or until dough is doubled in size.

7. Dust a work surface, (kitchen counter or large cutting board), with a light amount of flour.

8. Turn the dough ball out onto the floured work surface and lightly press down on the top to squeeze out excess air, then stretch the dough into a rectangle of approximately 9”x13”. (I use post it note markers on my counters to ensure the size is about right, see above.)

9. Working from one of the 9” ends, form a tight roll with the dough.

10. Grease the interior of a 9”x5” loaf tin, (glass or metal), with non-stick cooking spray and transfer the dough roll to the tin, seam-side on the bottom.

11. Cover the dough loosely with a tea towel and let proof for another 25-45 minutes.

12. Preheat the oven to 400 degrees F and melt some butter either in a microwave-safe bowl or in a saucepan over medium heat. (About 3-4 tablespoons should do it. This will be for the top of the dough both before and after its time in the oven.)

13. Brush or spoon some of the melted butter over the top of the loaf, then bake in the oven for 25-35 minutes, turning the tin once halfway, baking until the top is golden brown and the bread appears cooked through from the side, if using a glass tin. (My oven cooks surprisingly fast, so keep an eye on your bread. You don’t want it to burn!)

14. Remove from the oven and immediately brush with more melted butter and sprinkle some flake sea salt over the top.

15. Congratulations, your neighbors are now jealous of the smell wafting from your residence.

16. Let the bread cool for about 10-15 minutes in the tin, then remove it and place the loaf on a cutting board or baking tray to cool further. (Don’t slice the bread until it’s cooled to about room temperature! I know it’ll be tempting to rush this.)

17. Slice and Enjoy!