Classic Sandwich bread
Updated Apr 27, 2018
Chatelaine
Ingredients
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 × 5-in. 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 the centre and shape into a log. Place seamside down in prepared pans. Cover pans with a 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 centre of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 min.
Cinnamon-raisin swirl bread
Stir 1/2 cup granulated sugar with 4 tsp cinnamon in a small bowl. Set aside. Soak 2 cups raisins in hot tap water in a medium bowl. Let stand for 10 min, then drain well.
Prepare dough as for Classic Sandwich Bread, but add raisins along with butter before kneading on medium-low for 1 min. After the first rise, punch and knead the dough for 1 min, then let rest for 5 min.
Divide dough in half. Dust each portion with a little more flour. Roll each portion into a 12 × 9-in. rectangle. Beat 1 egg and brush all over surface of both rectangles. Sprinkle evenly with cinnamon sugar.
Roll up each rectangle into a log, starting at the shorter end. Place logs seam-side down in 2 greased 9 × 5-in. loaf pans.
Bake at 375F until golden brown, about 50 min.
Prep Tip: This dough is stickier than the plain version. Use a little extra flour when rolling it out.
