The classic sandwich bread, or “white bread” loaf. Perfect to try out a new butter recipe on. This recipe is based on Julia Child’s recipe, which I first saw via the blog Dinner With Julie. It’s the perfect blank slate bread to try out an butter you are making on, it’s a nice vehicle, but will never overshadow the flavor of what you put on it.
Sandwich Bread
Julia Child’s classic sandwich bread.
- 2 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 6 – 6 1/2 cup all-purpose flour
- 2 tsp salt
- 1/4 cup butter (softened)
In bowl of stand mixer combine 1/2 cup of the water with the yeast and sugar and let sit for 5 minutes until foamy.
Add the rest of the water, half the flour, and stir until well blended.
Add the salt and the butter, and start the mixer with dough hook attachment.
Add the rest of the flour 1/2 cup at a time. If the dough is not smooth and elastic add a bit more flour or water as needed until texture is right.
Shape dough into a ball and allow to rise in a bowl, covered, for 90 minutes. It should about double in size.
Butter 2 loaf pans (4×8).
Punch down the dough and split in half. Form each half into a rectangle and fold in thirds like you would to fit a letter in an envelope.
Place 1 dough in each pan, cover, and let rise for an hour. Should fill or overflow the pan when done.
Preheat oven to 375F.
(optional) I usually eggwash the tops before baking. Standard eggwash, 1tbs cold water mixed with 1 whole egg.
Bake 35 minutes.