Sandwich Bread

Name: Sandwich Bread
Ingredients: ¾ cup (175 mL) water, warmed (around 110° F/38° C); 1 pkg. (¼ oz./10 g) active dry yeast; 2 tbsp (30 mL) sugar; 2½ cups (625 mL) bread flour; 1 tsp (5 mL) salt; 3 tbsp (45 mL) milk powder; 2 tbsp (30 mL) shortening or softened butter; 1 egg; 2 tbsp (30 mL) milk

Prep 8 min

Cook 112 min

Ready in 120 min

Ingredients

¾ cup (175 mL) water, warmed (around 110° F/38° C)
1 pkg. (¼ oz./10 g) active dry yeast
2 tbsp (30 mL) sugar
2½ cups (625 mL) bread flour
1 tsp (5 mL) salt
3 tbsp (45 mL) milk powder
2 tbsp (30 mL) shortening or softened butter

1 egg
2 tbsp (30 mL) milk

Directions

Add the water, yeast and sugar to the bowl of the Deluxe Stand Mixer. Let sit for 5 minutes or until frothy.
Add in the remaining ingredients. Select KNEAD and set the time to 8 minutes. Press start.
Transfer to a large, greased bowl. Cover and let rise for 1 hour.
Preheat the oven to 400° F (200° C). Using your hands, push the dough into a rectangle about 9” x 12” (23 x 30 cm). Fold in thirds along the long edge. Roll the dough to form a 9” (23-cm) log.
Place the dough into a greased Stone Loaf Pan and let rise, covered for 45 minutes. Whisk together the egg wash ingredients and brush on top of the loaf before baking.
Bake at 400° F (200° C) for 30-35 minutes or until well browned and cooked through.
Remove from pan and let cool completely on a cooling rack before slicing.

Nutrients per serving:

U.S. nutrients per serving: Calories 120, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 23 g, Fiber 1 g, Sugars 2 g (includes 1 g added sugar), Protein 4 g

Cook's Tips:

If you don’t have milk powder, use real milk in place of the water.

If your dough seems tacky, add more flour 1 tbsp (15 mL) at a time while kneading. The dough should be soft but not sticky.

Double this recipe and bake it in a Brilliance Nonstick Long Loaf Pan for a super market sized loaf! Just reduce the oven temperature to 375° F (190° C).