American Sandwich Bread Recipe

Ingredients for American Sandwich Bread

• All Purpose Flour
• 1 1/2 teaspoons salt
• Whole Milk
• Warm Water
• Unsalted Butter
• 2 tablespoons honey
• Instant Yeast
• 2 tablespoons melted butter, for brushing (after baking)

How to Make American Sandwich Bread

1. In a large bowl, combine warm milk, warm water, melted butter, honey, and yeast. Let stand for 5-10 minutes until foamy.
2. In the bowl of a stand mixer, combine 3 1/2 cups of flour and salt.
3. Gradually add the milk mixture to the flour mixture, mixing with a wooden spoon or spatula until a shaggy dough forms.
4. Attach the dough hook to the mixer and knead on medium speed for 10 minutes, until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
5. Lightly flour a clean surface. Turn the dough out onto the surface and briefly knead to form a smooth ball.
6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat.
7. **First Rise:** Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm place (around 75-80°F) for 40-50 minutes, or until doubled in size. (You can use a warming drawer or a turned-off oven with the oven light on).
8. Gently turn the dough out onto a lightly floured surface. Roll the dough into a 1-inch thick by 9-inch long rectangle.
9. Starting from the short side, tightly roll the dough into a cylinder.
10. Pinch the seam to seal.
11. Grease a 9x5 inch loaf pan. Place the seam-side down in the prepared pan.
12. **Second Rise:** Cover the pan loosely with plastic wrap or a damp kitchen towel. Let rise in a warm place for 20-30 minutes, or until almost doubled in size.
13. Preheat oven to 350°F (175°C). Place a baking sheet on the bottom rack of your oven and pour about 1 cup of boiling water into it (creates steam).
14. Bake for 40-50 minutes, or until a digital thermometer inserted into the center reads 195°F (90°C).
15. Brush the top of the loaf with melted butter.
16. Let cool completely on a wire rack before slicing.
17. **To freeze:** Cool completely, wrap tightly in plastic wrap, then place in a freezer bag. Thaw overnight on the counter.