🍞 Easy Sandwich Bread Recipe Fluffy White Milk Bread
welcome friends welcome back to thekitchen stuff in our pantry the pandemic
Edition a little while ago we made acouple of no-knead breads on the channel
and they were very well-received by alot of people a lot of people really
liked them they worked out there aresome people that left comments saying
that they didn't have a Dutch oven sowhat could they do to make bread without
a Dutch oven so that's one of thereasons I'm going to do this recipe
today address that and other peopledidn't like that bread because it was
too crusty and it's true those no needbreads made in a Dutch oven have a very
crusty exterior which I happen to lovebut I know that a lot of people don't
like that if you grew up eating Wonderbread or another brand is I guess bimbo
if you grew up eating those sandwichbreads you want something that's a
little softer and that's fine that'swe're gonna make today so in this cup I
have some milk and if you're running outof milk go ahead and cut it in half with
water if you need to half water halfmilk would work just fine to that I've
added some butter and if you don't havebutter but you might have some
shortening or you might have some lardfeel free to use the host as well those
would work positively those would worknext I'm going to put some honey and the
honey isn't the honey isn't to feed theyeast a lot of people are gonna say that
the honey is not to feed the east I'musing the honey because it adds a really
nice final texture to the bread and anice flavor to the bread if you don't
have honey you could put in corn syrupyou could put in golden syrup you could
quit in sorghum maple syrup would work Ishould have done maple syrup even malt
syrup malt syrup would give you a reallynice flavor to this bread so that is
that is my cousin Jill's local honey nowI take this and I'm going to put in the
microwave and I'm gonna bring it up tobody temperature about 98 to 110 degrees
Fahrenheitthere we go it doesn't take long and you
just want to make sure that it's spottytemperature so if you stick your finger
into it you just want to make sure thatit's not cold and it's not hot it just
feels about the same as your bodytemperature super simple you don't
really have to worry too much abouttemperature because we're using this
instant yeast and instant yeast is meantto be thrown in directly into the flour
and because we're throwing it directlyinto the flour you don't have to worry
so much about the temperature of yourliquid next in is the salt and we're
just gonna mix that together with theflour
this instant yeast says that you can putliquids into it that are up to 130
degrees Fahrenheit without harming theyeast and instant yeast is in a much
smaller granule so it will dissolvereally quickly you don't have to
dissolve it first in the liquid and thenand then put it into the flour if you're
not using instant yeast in this recipeand you're using active dry yeast
I would suggest dissolving it in alittle bit of water instead of trying to
dissolve it in the milk and butter itcan be kind of finicky when you're
trying to dissolve it in this pastexperience just try to pass that along
so next we're just going to pour all ofthis in and we're gonna form a ragged
ball now this recipe is formulated withwith all-purpose flour just because I
know that probably if you're a beginningBaker
in the situation that we're in in April2020 all purpose flour is probably the
one that you have on hand if you want todo this with bread flour go right ahead
bread flour will definitely work withthis recipe it'll just take a slightly
different amount of liquid to get you tothe same point of hydration okay ragged
ball now that we've got a ragged ballI'm just going to put a cover over this
and let it sit here on the countertopfor 20 minutes now this isn't a rise
this is just a rest and this rest isgoing to rehydrate the flour and it's
going to make it so much easier when wemove on to the kneading step next now
it's time to knead the dough so a littlebit of flour on the table and you don't
want too much I'm not professing to beany fantastic bread baker I still got a
lot to learn and one of the things thatI do all the time is
put too much flour on the bench there isa point where you don't want this to
stick but there is a point where youstill want it to be tacky and you want
it to grab on to the counter a littlebit as you are kneading it and that that
friction is going to help you need itfaster and more easily but in this
initial stage this is still quite tackythis is quite a wet dough so you first
want to knead it just until it starts tobecome smooth and it's not sticking to
your hands terribly and if you need toput down a little bit more flour do but
I'm already at the point where I think Icould take some of this flour away now
kneading doesn't have to be difficultthere's lots of different methods I'm
not going to tell you that one method isbetter than another you just need to
find what works for you and what worksfor me is this push it out with my heel
turn it fold it over push it out turn itfold it over push it out and if it
starts to grab too much a little bit offlour and this folding turning folding
turning pushing folding turning iswhat's going to get you there
this process of kneading is what a lotof beginning bread bakers find to be
daunting or scary and it doesn't need tobe it doesn't need to be at all it just
takes a little bit of time and prettymuch all you're doing is just pushing
the dough across your counter top it'sstretching it folding it and pulling it
back you can't do it wrong it's going totake you ten or fifteen minutes to get
the dough to the right consistency andwhen you're kneading at home there's
very little chance that you're going toover need it or when you're kneading by
hand there's a very little chance thatyou're going to over need it unless you
need it for you very long time it'susually you're going to under need it
that is the problem and so it's verydifficult for me to tell you a lot of
the ways I feel the dough is going tochange in texture it's going to look
smoother it's also going to be tackyinstead of being sticky
there is a windowpane test where yousnap off a little bit of the dough
and you stretch it really thin and ifyou can see light through it without it
breaking or stretching or snappingyou've you've gone far enough with your
kneading there's also another pointwhere when you push it out this front
surface will be very smooth and it won'tcrack and it won't have little dimples
in it I'm not at that point yet okay Ithink that looks good I think I'm good
with thatso into a bowl now I have a bowl here
with some melted butter in the bottomand I usually use the same oil in the
bowl as I use in the dough so just flopit in coat it nicely put a lid on and
we're gonna let this rise until it's youknow like everybody says doubled in bulk
and that could take anywhere from 45 to90 minutes depending on the temperature
in your kitchen so keep an eye on it
okay so this is about an hour and Ithink we're actually over proof so we're
gonna do the poke test so you poke yourfinger in and if it springs back really
quickly it hasn't proved enough if itstays indented and comes back slowly
you're just right but if it staysindented completely you have over proved
and I'm thinking we're just about rightmaybe we didn't go over so I'm gonna put
this out on the bench this I used to putflour down and I don't put flour down
for this step anymoreI found that I always over floured which
is a bad thing so I now just put itright out on the bench and I try to
shape this out so it's about the samewidth as the bread pan and about twice
the length and if it sticks to thecountertop you can pull it out nicely
don't fear the shaping it's really easyroll it over and then just use your
fingers to pinch it in and then roll itover and then pinch it in you want to
make the roll tight and you want topinch it so that it seals
and I am by no means an expert onshaping bread I just barely get it in
the pan so you know learn what you canfor me but the reality is it's something
that it's going to take you a while toget it right so pan bread in now if you
have a Koosh you can put a couch overtop or a slightly damp tea towel you
could put over a little bit of plasticwrap really loosely because it will rise
I also see a bunch of people take asecond bread pan if you have one and put
it over top I imagine not everybody hasto bread pans so probably a wet or damp
tea towel is the way you want to go sonow we're gonna let this rise again
until it pretty much doubles in size
okay a little lopsided a little higheron this side then this side that's the
shaping I'm not an expert at shaping Inever have been and I don't bake enough
bread to ever probably become an expertat it but do your best
it'll still be okay now at this pointyou could put an egg wash on top of this
just a simple stir up an egg and andbrush it on you could brush on some
melted butterI see people brush on some milk or
whipping cream at this point before youput it in the oven or you don't have to
do any of that and this is also a breadthat you don't need to score on the top
so into the oven and I'm gonna bake thisuntil it reaches 190 to 195 degrees
Fahrenheit internally on an instant-readthermometer and once it's baked I'm
going to turn it out immediately onto arack to cool
that's a pretty good-looking lookinglove that looks like a good loaf of
bread my friends so this is just asandwich loaf a pretty simple milk and
butter sandwich loaf thank youcompletely standard recipe you can find
it in pretty much every cookbook everknown oh yeah mm-hmm
it's that super soft pillowy soft breaddoes a little more crust edge to it then
but definitely less crust than the noneed bread yes so there are a lot of
people that didn't like the crustinessof the no need bread and I assume that
they want a bread more like a regularsandwich loaf and I you know you you
wouldn't make sandwiches with the crustyloaf that's for having with oh well yeah
I do make some people just don't likethe crust don't like the crunch I like
different stuff right so but this isthis is so simple it's it is a really
easy bread now we've made this sandwichloaf when you have it laid out on the
table before you roll it up to shape itand put it into the pan you could dust
it with a little cinnamon brown sugarand put some raisins in you could and
then roll that cinnamon let's roll it upand and now you've got a cinnamon raisin
loaf really good that there are alwaysoptions so if you want a no need crusty
loafcheck out that recipe if you want this
sandwich bread this one is fantasticit is easy don't be worried about
kneading and I think this will go prettywell with that tomato bean soup that I
made yeah so thanks for stopping by staysafe stay healthy see you again soon I'm
trying not to eat it all
you
🍞 Easy Sandwich Bread Recipe - Fluffy White Milk Bread. We recently did a no knead rustic bread recipe that gives a nice hearty crusty bread. But some people are looking for a softer crust, pillowy soft sandwich bread loaf recipe. This is that sandwich bread made with milk and butter. Ingredients: 60g (60 mL / 4 Tbsp) butter 300 mL milk 30 mL (2 Tbsp) honey 425g (750 mL / 3 cups) all purpose flour 7 mL (1½ tsp) coarse salt 11 mL (2¼ tsp) instant yeast (3½ tsp active dry yeast) Our easy no knead crusty country bread recipe: https://youtu.be/4gmCrbBGQy0 Irish Soda Bread - Recipe - No Yeast Bread: https://youtu.be/WoU0mctLQvI Method: In a measuring cup bring the milk, butter, and honey up to body temp (98º - 110ºF) in a microwave. In a mixing bowl; combine the flour, instant yeast, and salt. Give it a mix with a spoon or your hand. Pour in the warmed milk, and mix into a ragged dough with a spoon. Cover and let rest 15 - 20 minutes - not completely necessary, but it helps. Scrape the dough out onto a lightly floured countertop and knead, until smooth and elastic. Place the kneaded dough into a buttered / oiled bowl and cover. Allow the dough to double in size; depending on the temp in your kitchen this could take 30 - 90 minutes. Punch down and scrape the dough onto your work surface. Press and pull the dough out to the width of your bread pan and 2-3 times as long. Fold the top ¼ towards yourself and press the seam closed. Repeat until completely folded, pinching to seal at each fold. Seal the ends, and place in a greased 9x5” loaf pan. Cover the loaf with a couche, or plastic wrap, or damp tea towel, or another bread pan; and let it rise for 30 - 40 minutes. Preheat the oven to 180ºC (350ºF). Bake the bread for 25 - 35 minutes or until the internal temp is 190ºF. Remove the bread from the pan immediately after baking, and allow to cool fully on a rack before slicing. Our Other Bread Recipes: 1) Irish Soda Bread - Recipe: https://youtu.be/WoU0mctLQvI 2) 🍞 No Knead Bread Recipe: https://youtu.be/4gmCrbBGQy0 3) Saved Yeast No Knead Bread Recipe: https://youtu.be/DDbq5FqCppM 4) 🍞 Easy Sandwich Bread Recipe: https://youtu.be/DnwpcFnhcdg 5) No Yeast Soda Bread Recipe : https://youtu.be/wCqH28k-TVc 6) 6 Hour Sourdough No-Knead Bread: https://youtu.be/niCu3_dSPl4 7) 1932 Peanut Butter Bread Recipe: https://youtu.be/_qL0aVIyyws 8) Sourdough Multi Grain No-Knead Bread Recipe: https://youtu.be/Aiuc1sYBK9M 9) Malt Bread Recipe with Raisins: https://youtu.be/Qia0eEWx8mQ 10) 🍌 1½ Pounds of Banana Banana Bread Recipe: https://youtu.be/lu8GX8AMMMw 11’) Down Home' Newfoundland Molasses Raisin Bread: https://youtu.be/tekUC-SCMio 12) How To Make Sourdough Banana Bread: https://youtu.be/iKSyeQimMBg 13) Is This The Best Sandwich Bread Recipe On Youtube: https://youtu.be/h1bM3_gsLIs #GlenAndFriendsCooking #WithMe Have you joined our Channel? 99 cents a month to help us continue making great content: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url