White Sandwich Bread Recipe

Ingredients

  • 2 cups (240g) Bread flour
  • 1 cup (120g) All-purpose flour
  • 2 tablespoons (30g) Sugar
  • 1 tablespoon (15g) Dry yeast
  • 1 teaspoon (5g) Salt
  • 1 cup (240ml) Warm water (about 110°F or 45°C)
  • 1/4 cup (60ml) Milk
  • 2 tablespoons (30g) Unsalted butter, softened

Instructions

  1. Prepare Yeast: In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy.
    • Yeast Activation: Yeast, a living organism, is activated by warm water and feeds on sugar, resulting in fermentation that produces CO₂ gas and alcohol.
  2. Mix Dry Ingredients: In a large mixing bowl, combine bread flour, all-purpose flour, remaining sugar, and salt.
    • Flours: Bread flour has a higher protein content, which helps in developing gluten for a chewy texture. All-purpose flour lightens the texture.
    • Sugar: Besides sweetening the bread, sugar is a food source for the yeast.
    • Salt: Adds flavor and regulates yeast activity.
  3. Combine Wet and Dry Mixtures: To the dry ingredients, add the yeast mixture, milk, and softened butter. Stir until a dough forms.
    • Milk: Adds flavor and tenderizes the bread.
    • Butter: Adds richness and helps to soften the texture of the bread.
  4. Knead the Dough: Knead the dough on a lightly floured surface until it’s smooth and elastic, about 10 minutes.
    • Kneading: Develops the gluten network, providing the dough with elasticity and the ability to hold the gases produced during fermentation.
  5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
    • Fermentation: The yeast continues to ferment the sugars, producing CO₂ gas, which causes the dough to expand and develop flavors.
  6. Shape and Second Rise: Punch down the risen dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again until it’s just above the rim of the pan, about 30 minutes.
    • Second Rise (Proofing): Allows the dough to develop further, creating a lighter texture.
  7. Bake: Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
    • Baking: The heat causes rapid yeast activity (oven spring). Proteins coagulate, and starches gelatinize, giving the bread its structure. The Maillard reaction and caramelization create a golden brown crust.
  8. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.

Scientific Explanations

  • Yeast Fermentation: The yeast ferments the sugars in the dough, producing CO₂ gas. This gas gets trapped within the gluten network, causing the dough to rise and creating the light, airy texture of the bread.
  • Gluten Development: Gluten proteins in the flour form a network when kneaded, giving the bread its structure and chewiness.
  • Proofing and Rising: These processes allow the yeast to ferment further, creating a lighter, airier structure in the bread.
  • Oven Spring and Maillard Reaction: In the oven, the yeast has a final burst of activity before it dies, contributing to the bread’s rise. The Maillard reaction, along with caramelization, gives the crust its golden brown color and rich flavor.

This white sandwich bread recipe results in a loaf with a soft interior and a slightly chewy crust, perfect for a variety of sandwiches. The science behind the ingredients and the baking process ensures a successful bake, resulting in a delicious and versatile bread.

John Nguyen
John Nguyen
Articles: 103

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