A soft and versatile sandwich loaf with a golden crust. Perfect for sandwiches, French toast, grilled cheese, garlic bread, you name it! You could also use this dough to make cinnamon rolls! It is made without a mixer and extremely easy to make. You can do this recipe by weight (g) or by volume (cups, tsp. etc.).
The recipe is below, and pictures of how to make it are below:
Ingredients (by weight):
175 g warm water (80-95°F)
125 g warm milk (80-95°F)
8 g instant yeast
455 g all-purpose flour or bread flour
38 grams of white sugar
8 g fine table salt
34 grams salted butter at room temperature
Extra butter for greasing and brushing
Ingredients (by volume):
3/4 cup warm water (80-95°F)
1/2 cup + 1 Tbsp. warm milk (80-95°F)
2 1/2 tsp. instant yeast
3 cups + 3 Tbsp. all-purpose flour or bread flour
3 Tbsp. of white sugar
1 1/4 tsp. fine table salt
2 1/2 Tbsp. salted butter at room temperature
Extra butter for greasing and brushing
Directions:
In a medium sized bowl mix together the warm water, milk, and yeast. Then add half the flour, and all the salt, sugar, and butter.
Mix until it forms a pancake batter-like paste.
Add the remaining flour and mix/knead by hand until a shaggy dough forms.
Turn out onto an clean counter top and knead until a smooth dough forms that passes the windowpane test. This can take 10 to 20 minutes. You can cover it and let it rest for 2-5 minutes to rest between kneading sessions. Shape into a ball.
Grease the dough ball and a large bowl with butter and place the dough inside. Cover with plastic wrap and let sit in a warm place (closed microwave or oven) for 45-60 minutes, or until the dough has doubled in size.
Grease a 9 x 5 inch baking pan or a cookie sheet with butter.
Turn dough out onto a lightly floured counter top and knead gently for 30 seconds. Then roll or press it into a rectangle, roll it up tightly, close the seam, and pinch the ends closed (see pictures below).
Preheat the oven to 375°F. Place in a loaf pan and loosely cover it with plastic wrap (avoid letting the plastic tough the loaf). Place in a warm place (microwave or oven) 45-60 minutes until it has doubled in size.
Brush the loaf down with butter and bake for 30-40 minutes or until 200°F internally. Mine takes about 35 minutes.
Remove from the oven and pan and brush it down again with some more butter and let cool 2-3 hours before storing.
Stays fresh in a well sealed bag at room temperature up to 3 days. Can be refrigerated up to 1 week.
After mixing the warm water and yeast together. Then you'll add the next ingredients.
Before mixing in the flour, salt, sugar, and butter into the yeast + water mixture.
After mixing in the flour, salt, sugar, and butter into the yeast + water mixture. Next we'll add the milk.
After adding in the warm milk and before mixing it in.
After mixing in the milk. The last ingredient to add is the rest of the flour.
Before mixing in the last of the flour.
After mixing in the flour to form a shaggy dough.
Dump that shaggy dough onto a floured surface and start kneading!
After kneading. It's pretty smooth! Now we will grease the ball with butter and place it in a greased bowl.
After greasing the dough and placing it in a greased bowl. Now we'll cover it and let rise 1 hour in a warm place.
After rising. Gorgeous!
Then dump the dough onto a clean surface, knead a little to get the air out, shape it into a loaf, and place it in a greased pan (next picture).
After shaping the loaf and placing in a greased pan. Now time for the final rise before baking.
Before the second rise.
After the second rise. It's ready to bake!
After baking and brushing with butter.
After baking.
Bottom nice and golden brown! The next couple pictures show recipes I've made with this bread:
I made french toast with this loaf (Recipe here: https://brock280.wixsite.com/mysite/blog/french-toast) and it was fantastic!
I also made grilled ham and cheese sandwiches.
I modified this bread recipe which was initially from Binging with Babish website: https://www.bingingwithbabish.com/recipes/2017/8/22/egginanest
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