White Sandwich Bread

Proof the Yeast. Add the lukewarm water to a large mixing bowl of a stand mixer. Add the yeast and sugar and mix well. Allow to stand 20 minutes or until volume is doubled in size.

Make the Dough. Add flour, salt, softened butter, and egg and mix on low speed with a dough hook until all is combined and the dough comes together. The dough will be elastic and slightly sticky. Increase the mixer speed to medium-low and continue to beat the dough for 5 minutes.

Let the Dough Rise. Lightly oil a large bowl. Using a silicon spatula, scrape the dough into a ball and place the dough in the prepared bowl. Turn the dough over, so all sides are lightly covered with oil. Cover the bowl with cling wrap, a large shower cap, or a clean damp towel, and allow the dough to rise until it is 4 times in size, about 2 hours.

Shape the Loaf. Lightly flour your working surface. Tip the risen dough out of the bowl and using your hands pat and flatten the dough into a rectangle. Shape the loaf, by tightly rolling the dough into a log from the short end. Place the dough, seam side down, into a greased 9 x 4” loaf pan.

Let the Loaf Rise. Allow the loaf to rise for 1 hour or until the loaf has doubled in size and risen above the top of the pan. During this last rising, preheat the oven to 350°F.

Bake the Bread. Bake the bread for 30 to 35 minutes or until lightly golden brown.

Cool. Remove the bread from the oven and let it cool in the pan on a wire rack. When thoroughly cooled, remove the bread from the pan. Wrap the loaf in cling wrap to keep fresh. Slice as needed and enjoy!