White Sandwich Bread
also called white bread · sandwich loaf · pullman loaf
Three ways to read this recipe
The table
| 1 1/4 cups(300 mL; warmed to 110°F)whole milk | stir, stand 10 min | mix to a rough dough | knead in 10 min | cover, rise until doubled | shape into a log, proof in a 9x5-in loaf pan | brush, bake 350°F 35 min |
| 2 Tbs(25 g)granulated sugar | ||||||
| 2 1/4 tsp(7 g)instant yeast | ||||||
| 3 3/4 cups(500 g)bread flour | ||||||
| 2 tsp(12 g)table salt | ||||||
| 4 Tbs(55 g)softened unsalted butter | ||||||
| 1 Tbsmelted butter | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1stir, stand 10 min
2mix to a rough dough
goes in with what step 1 made
3knead in 10 min
goes in with what step 2 made
6brush, bake 350°F 35 min
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 55 min1 of 6 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Forgiving — the loaf comes out at 200°F in the centre, and one pulled early collapses along the sides of the tin as it cools
stir, stand 10 min
10 minwalk away(we think)from the start
mix to a rough dough
not timed10 min in
knead in 10 min
10 minneeds you(we think)10 min in
cover, rise until doubled
1 hrwalk away(we think)20 min in
shape into a log, proof in a 9x5-in loaf pan
1 hrwalk away(we think)1 hr 20 min in
brush, bake 350°F 35 min
35 minwalk away(we think)2 hr 20 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x5-in loaf pan
Goes with
See how it is written
>> title: White Sandwich Bread
>> category: Breads
>> tags: bread, yeast, milk, oven, sandwich
>> counters: Bakery, Deli
>> aka: white bread, sandwich loaf, pullman loaf
>> servings: 12
>> time: 3 hr
>> slack: forgiving — the loaf comes out at 200°F in the centre, and one pulled early collapses along the sides of the tin as it cools
>> step: stir, stand 10 min
Stir @whole milk{1 1/4%cup}(300 mL; warmed to 110°F) with @granulated sugar{2%Tbs}(25 g) and @instant yeast{2 1/4%tsp}(7 g), then let stand ~{10%min}.
>> step: mix to a rough dough
Add @bread flour{3 3/4%cup}(500 g) and @table salt{2%tsp}(12 g) to @&(~1)yeast mixture{}.
>> step: knead in 10 min
Knead @softened unsalted butter{4%Tbs}(55 g) into @&(~1)dough{} for ~{10%min}.
>> step: cover, rise until doubled
Cover @&(~1)dough{} and rise until doubled, ~{1%hour}.
>> step: shape into a log, proof in a 9x5-in loaf pan
Shape @&(~1)dough{} into a log and proof in a #9x5-in loaf pan{} until crowned, ~{1%hour}.
>> step: brush, bake 350°F 35 min
Brush @&(~1)loaf{} with @melted butter{1%Tbs} and bake at 350°F for ~{35%min}.