Ingredients

The following ingredients have 4 Servings
  • 120 ml Warm water at 110 F
  • 9 g Instant dry yeast (1 envelope)
  • 14 g Olive oil
  • 24 g Sugar
  • 240 ml Warm milk at 110 F
  • 30 g Butter (unsalted, room temperature)
  • 500 g Bread flour ((or all-purpose flour) )
  • 9 g Salt
  • 120 ml Warm water at 110 F
  • 12 g Instant dry yeast
  • 30 g Sugar
  • 20 g Olive oil
  • 320 ml Warm milk at 110 F
  • 45 g Butter (unsalted , room temperature)
  • 650 g Bread flour (or all-purpose flour)
  • 12 g Salt

Instruction

  • Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.
  • Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.
  • Knead - Continue to knead the dough on medium speed for 8 to 110 minutes. Add the room-temperature butter and knead for 4 to 5 minutes more. Pro tip -You can also knead the dough by hand on a work surface for 18 to 20 minutes.
  • Rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.
  • Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
  • Proof - Place the shaped log in an 8-inch loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
  • Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease the right size loaf pan with butter (ingredients given for 9-inch as well as 13-inch loaf pan) Pro tip - you can also use an oil spray for the loaf pan, however, the butter will give a wonderful golden crust with a tender crumb.
  • Bake on the middle rack until lightly golden on top. The 9-inch loaf will take about 40 to 50 minutes while the 13-inch loaf will take about 60 to 70 minutes. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked brush with melted butter. Pro tip - This is optional but adds a nice flavor and keeps the top crust soft.
  • Cool - Take it out of the pan and cool on the wire rack. Cover it with a clean kitchen cloth for at least 10 minutes to keep the loaf softPro tip - Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.