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Name: Classic Sandwich Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 8 g Yeast active dry yeast; 3 tbsp Granulated sugar; 3 cups Warm milk; 7 1/2 cups All purpose flour; 4 1/2 tsp Salt; 1/3 cup Unsalted butter melted and cooled

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INGREDIENTS

8 g Yeast active dry yeast
3 tbsp Granulated sugar
3 cups Warm milk
7 1/2 cups All purpose flour
4 1/2 tsp Salt
1/3 cup Unsalted butter ; melted and cooled

Servings

INSTRUCTIONS

Stir yeast with sugar and warm milk in the bowl of an electric stand mixer. Set aside for 10 min or until slightly frothy. Combine flour with salt in a medium bowl.

Stir yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with dough hook. Add butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min (stand mixer may move around the counter). Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

Spray 2 9 x 5 inch loaf pans with oil. Remove towel and lightly sprinkle top of dough with flour. Transfer dough to a floured counter. Punch and knead dough for 1 min, then divide in half. Dust each with a little more flour. Fold edges into centre and shape into a log. Place seamside down in prepared pans. Cover pans with damp towel and let rise at room temperature until doubled in size, 50 to 60 min. (When it is ready, dough will not readily spring back when poked with a finger.)

Preheat oven to 375F. Bake in center of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 min.

NOTES

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Classic Sandwich Bread

8 g Yeast active dry yeast 
3 tbsp Granulated sugar 
3 cups Warm milk 
7 1/2 cups All purpose flour 
4 1/2 tsp Salt 
1/3 cup Unsalted butter melted and cooled

Stir yeast with sugar and warm milk in the bowl of an electric stand mixer.  Set aside for 10 min or until slightly frothy.  Combine flour with salt in a medium bowl.

Stir yeast mixture with paddle attachment at low speed for 1 min.  Gradually add flour mixture while stirring, until combined, about 2 min.  Replace paddle with dough hook.  Add butter and knead on medium-low for 1 min.  Increase speed to medium and knead 4 more min (stand mixer may move around the counter).  Remove hook.  Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

Spray 2 9 x 5 inch loaf pans with oil.  Remove towel and lightly sprinkle top of dough with flour.  Transfer dough to a floured counter.  Punch and knead dough for 1 min, then divide in half.  Dust each with a little more flour.  Fold edges into centre and shape into a log.  Place seamside down in prepared pans.  Cover pans with damp towel and let rise at room temperature until doubled in size, 50 to 60 min.  (When it is ready, dough will not readily spring back when poked with a finger.)

Preheat oven to 375F.  Bake in center of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 min.

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Nutrition

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Serving Size: 1 Serving (2520g)
Recipe Makes: 1 Servings

Calories: 4969
Calories from Fat: 1060 (21%)

Amt Per Serving		% DV

	Total Fat 117.7g	157 %
	Saturated Fat 67.3g	336 %
	Monounsaturated Fat 28.6g
	Polyunsanturated Fat 9g
Cholesterol 306.8mg		94 %
Sodium 11071.6mg		382 %
Potassium 3237.5mg		85 %
Total Carbohydrate 817.1g		240 %
	Dietary Fiber 26.8g	107 %
	Sugars, other 790.3g
Protein 146.3g		209 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4969

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