Tuesday, September 16, 2014

Classic Sandwich Bread

I would like to write something poetic on this post today, something that could be quoted and passed down through the generations.

I want to make remarks about sandwich bread that have never been said before.

I want to open the eyes of America and have them look at bread like they have never looked at bread before.

I want to say something that can be marked in history as "a lasting contribution to the world".

I want to write something amazing.

Here I go!

I like homemade sandwich bread. It is good. Yum.



  • 3 cups flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup melted butter (1/2 a stick)
  • 2 Tbsp. sugar
  • 1 1/4 tsp. salt
  • 1 packet active dry yeast (dissolved in 1 Tbsp. warm water) OR 2 tsp. instant yeast

  1. Combine all of the ingredients in a large mixer bowl. Using a dough hook attachment, stir the ingredients together and let the dough knead until it is smooth. 
  2. Move the dough into a greased bowl and cover it with plastic wrap.
  3. Let the dough rise for 1-2 hours. The dough should be nearly doubled and puffy.
  4. Lift up the dough and shape it into a 8 inch log. Move the dough into a greased 8 1/2 by 4 1/2 inch bread pan. Loosely cover the top with greased plastic wrap.
  5. Let the dough rise for an hour. The dough should be domed 1 inch above the pan. If you press your finger into the dough it should slowly rebound.
  6. Preheat your oven to 350. 
  7. Bake the bread for 30-35 minutes. To see if it's done, either (1) tap the bottom of the bread (if it sounds hollow, its done) or (2) insert an instant-read thermometer (if it reads 190 in the center of the bread, it's done).
  8. Cool the bread before slicing it. Once it's cool, keep the bread in a plastic bag at room temperature.

Adapted from a recipe by King Arthur Flour

I like bread.


  1. You are so funny! The bread does look quite yummy! V

  2. King Arthur makes a bread which
    Is best used in a sandwich!