Raise your hand if you have tried making a homemade sandwich bread loaf only for it to completely fall apart when you take a bite of your sandwich. You can’t see me but my hand is raised. I have tried so many recipes where the bread just doesn’t stay together. It’s so frustrating. But I have finally made the perfect sandwich bread.
Why is bread flour so important?
Well, bread flour is a high protein, usually 12%-14%, flour. Protein is crucial for the forming of gluten networks. Gluten is a protein found in wheat that provides structure and elasticity to bread dough. A strong gluten network traps carbon dioxide produced by yeast, allowing the bread to rise and develop a light, airy texture. The strong gluten structure in bread flour leads to a chewier and more substantial bread texture, which is ideal for sandwich bread. It allows the bread to hold up well to various fillings and spreads without becoming too crumbly.
I use this 12.7% Protein bread flour. It has consistently given me great results. Pro tip: put your flour in the freezer for 24 hours after you bring it home. Flour can sometimes contain tiny insect eggs or larvae. Freezing the flour for a few days at temperatures below 0°F (-18°C) can kill any potential pests, ensuring that your flour remains free of unwanted critters.
- stand mixer you can make this recipe by hand but a stand mixer will make kneading easier
- measuring cups and spoons
- Sauce pan. To heat milk and melt butter
- 3 cups high protein bread flour
- 1/2 cup milk @ 110°
- 2/3 cup water @ 110°
- 4 tablespoons melted butter
- 2 tablespoons sugar or honey
- 1 1/4 teaspoon salt
- 2 1/4 teaspoons yeast
- In a saucepan melt butter. Add milk and water, heat to 110° Place 110° liquid in a mixing bowl. Add yeast and sugar or honey. Let it sit for 5 minutes or until the mixture is bubbly. Add flour and salt to the yeast. Mix until smooth. In a stand mixer, it will take 5-7 minutes on medium-low speed. Transfer the dough to a lightly greased bowl. Cover and allow it to rise until it has doubled in size. About 2 hours.
- Punch the dough down and transfer to a lightly floured surface. Shape the dough into an 8-inch log. Place the log into a lightly greased 8 1/2 x 4 1/2 loaf pan. Cover the pan with lightly greased plastic wrap and allow the bread to rise until it has domed over the top about 1-2 inches. Towards the end of your rise preheat the oven to 350°
- Bake for 35 minutes until it’s light golden brown. To test if it’s done pop out the bread and knock on the bottom. It should sound hollow.
- Remove the bread from the oven, place it on a cooling rack, and let it cool completely before slicing. Store in a plastic bag or bread box for several days or freeze for months.
- slice bread before freezing and take out a few slices at a time as needed.
- cut slices thicker and it’s perfect for French toast
