I have searched YouTube for a good, basic sandwich bread for a while now. I've wanted something that is easy to make and doesn't take much to get a good loaf... and I found "How To Make Supermarket Bread" by Joshua Weissman. This has got to be the easiest way to make a simple loaf of white sandwich bread I have ever made. Even with the slight changes I made to fit my needs, it turned out great... Thank you Joshua!
Sandwich Bread
Yield: 1 loaf (about 12-15 slices, I do 12 slices) Recipe: Joshua Weismann What you will need:
174g of water
125g of soy milk of choice
9g of yeast
440g of bread flour
8g of salt (*I do not use it, and it still turns out great!)
21g granulated sugar
1 TBSP of a softened plant based butter (*I use "Melt")
How to Make The Sandwich Bread:
Mix your water, soy milk and yeast together and let it sit until it is blooming and active.
Make sure you dough hook is attached to your stand mixer.
In the bowl of your stand mixer, add the flour, sugar and salt (if you are using it) and mix well.
When the yeast has bloomed and is looking active, turn on your mixer to low and slowly pour in the wet mixture until it is gone and be sure to scrap down the sides of the bowl as needed. If needed, add a splash or two of water to the flour mixture until you get a nice looking dough.
Add the butter now and let that go for about 5 minutes or until the dough is looking good and smooth.
When ready, stop the mixer and on a clean/dry surface, pour out your dough and gently shape it into a ball. Once you have a good round ball, put it into a lightly greased bowl that is big enough to allow it to expand at least 2x its size. Cover that with a damp towel or a greased sheet of plastic wrap and let it sit until it at least doubles in size. This will depend on the temp of your kitchen and could take up to 2 hours.
Once it has doubled in size, punch that bad boy down and put it on a lightly floured surface. You will want to use a rolling pin to roll it down to about 1/4 inch with the width being the size of your bread pan. Then, rolling it towards you, tightly roll it into a log and put it in your loaf pan. I would suggest watching the video linked above to see how Joshua does this.
With your loaf covered with a damp towel, let that rise until it is at least a few inches above the rim of the pan.
Once it has risen sufficiently, put it into a preheated oven at 350*F and cook for about 30-35 minutes or until golden brown.
Remove it from the oven, gently remove it from the pan and set it on a wire rack to FULLY cool. This takes about an hour.
Once it is cool, cut into that bad boy and enjoy!
Tip: On colder mornings I will turn my oven on for 1-2 minutes. It will not even hit 100*F in that time. I then put the dough in there to rise (this works for both 1st & 2nd rise). Make sure to have it covered with a damp cloth.
Tip: My KitchenAid mixer will hold enough dough to make 2 loaves with no problem.
Tip: Letting it fully cool is important as your bread is still cooking when you remove it from the oven and if you cut into it too soon it can become all gummy... no bueno!
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