Sandwich Bread (White Bread)

Ingredients:

• 3/4 cup water

• 1/2 cup whole milk

• 1 Tablespoon dry active yeast

• 3 cups bread flour

• 1 1/2 tsp salt

• 1 Tablespoon sugar

• 3 Tablespoons unsalted butter, softened

Directions:

1. Combine the milk and water in a small bowl or measuring cup. Heat the water and milk to 98° and mix in the dry yeast. Cover lightly with plastic wrap and let rest for 10 minutes.

2. In the bowl of a stand mixer, combine the bread flour, salt and sugar. Give a quick stir to incorporate all the dry ingredients.

3. Add the bread hook to your mixer. Start your mixer on low speed, and slowly add the yeast mixture. Let that mix on low speed for 2-3 minutes until it forms a ball and starts to pull away from the bowl.

4. While the mixer is running on low speed, add one tablespoon of butter at a time, waiting until the first tablespoon has completely incorporated before adding the next. Once all the butter has been added and the dough is smooth, turn the dough out on to your counter or work surface.

5. Gently roll the dough with your hands to form a tight and smooth ball. Place your dough into a clean and greased bowl, and cover with greased plastic wrap. Let the dough rise at room temperature for 1- 1 1/2 hours until it has doubled in size. I proof mine in the oven (temperature off) with the light on.

6. Once the dough has doubled in size, lightly grease a 9" x 5" x 3 Stone Loaf Pan with butter. Punch your dough down, and turn out onto a lightly floured Pastry Mat. Using your Rolling Pin, roll your dough to about 1/2 inch thick and about the width of your Stone Loaf Pan. Tightly roll your dough up into a tube and place in your greased Loaf Pan.

7. Cover with a damp towel, and let rest at room temperature for 45 minutes to an hour until doubled in size.

8. Place in your oven at 350° for 35-40 minutes or until golden brown. Remove from the Loaf Pan and let rest on a Stackable Cooling Rack Set until completely cooled.

Recipe credit Joshua Weissman