For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with it’s creamy-white interior, golden crust, and soft, easily sliceable texture.
- 3 Cups Bread Flour
- 1/2 Cups Milk
- 1/2 Cups Water
- 4 Tablespoons Butter (melted)
- 1 1/4 teaspoon Salt
- 3 Tablespoons Sugar
- 2 teaspoons Instant Yeast
In a large bowl, combine all of the ingredients and stir till dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. ( You may also knead this dough in a bread machine set to the “dough” cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy through no necessarily doubled in size, about 60 minutes, in the oven with only the light on (the light produces enough heat).
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Bake the bread in a preheated 350 F oven for about 35 minutes, until it’s a light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow). Remove the bread from the oven, and cool it on a rack before slicing. Store bread in a plastic bag at room temperature.