White Sandwich Bread
Ingredients
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¼ cup water
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1¼ teaspoons active dry yeast
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1 teaspoon sugar
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¾ cup whole milk
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1 large egg
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2 tablespoons unsalted butter
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3 teaspoons sugar
Tools
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stand mixer
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measuring cups
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measuring spoons
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large bowl
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spatula
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pastry brush
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liquid measuring cup
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loaf pan
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spoon
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bench scraper
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cooling rack
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plastic wrap
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June Oven
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Preferences
Bloom the yeast
In the bowl of a stand mixer, stir the warm water, yeast and 1 teaspoon sugar until combined. Set aside for 5-10 minutes to bubble and proof.
¼ cup water
1¼ teaspoons active dry yeast
1 teaspoon sugar
liquid measuring cup
measuring spoons
stand mixer
spatula
Start the dough
Once the yeast is foamy and active, add the milk, egg, butter and sugar to the bowl of the stand mixer.
¾ cup whole milk
1 large egg
measuring cups
2 tablespoons unsalted butter
3 teaspoons sugar
Add the dry ingredients
To the bowl of the stand mixer, add the bread flour, salt and dry buttermilk. Mix on low speed until no dry ingredients are visible.The dough should be sticky. If it appears too dry, add water a teaspoon at a time until the dough appears sticky.
3 cups bread flour
spoon
bench scraper
1 teaspoon salt
1 tablespoon dry buttermilk
water
Knead the dough
Increase the speed to medium and knead the dough in the mixer until it has pulled away from the sides of the bowl and becomes a bit less sticky, about 3 minutes. The dough should still be very tacky and sticking to the bottom of the bowl.
Finish kneading the dough
Scrape the dough out of the mixer bowl and onto a lightly floured surface. Knead the dough gently into a ball, being careful not to incorporate too much flour. Coat a large bowl with nonstick cooking spray and place the dough in the bowl. Lightly spray a large bowl and your hands with nonstick spray. Scrape the dough out of the mixer bowl and into a large bowl. With your oiled hands, gently knead and pat the dough into a ball. Cover the dough with plastic wrap.
bread flour
nonstick cooking spray
large bowl
plastic wrap
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 min, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
Start shaping the dough
When the dough has risen, punch it down in the bowl. Lightly sprinkle a surface with bread flour and turn the dough out so what was the top of the dough is now touching the floured surface. Using your hands, deflate and pat the dough into a 10” square. Using your thumbs, fold the top quarter of the square down towards you and seal it in the middle of the square. Using both hands, fold the new top corners of the square down towards each other and overlap them, meeting them in the middle, about ¼ of the way down from the top. Use your thumbs to gently pinch the seams shut.
bread flour
Finish shaping the dough
Starting from the top, begin rolling the dough down into a log, sealing the edges with your thumbs as you go. As you roll towards the bottom edge, tuck and seal the bottom corners as well. When you are finished rolling the dough into a log, gently pinch the seam closed with your thumbs. With the seam on the bottom of the log, use two hands to roll the log to lay along the length of the loaf pan.
Transfer the dough
Spray the loaf pan with nonstick cooking spray and transfer the shaped loaf to the pan. Loosely cover the pan with plastic wrap.
loaf pan
Proof the loaf
Transfer the loaf pan to the bottom shelf of the June Oven. Proof the dough at 85°F for 1 hour, until it has risen 1-2” above the edge of the loaf pan. June will notify you when the dough is finished. If necessary, follow on-screen instructions to continue proofing.
Remove the dough from the June Oven
Remove the risen dough from the June Oven and set aside while you preheat. Remove and discard the plastic wrap.
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
Brush the dough with butter
Brush the top of the risen loaf with the melted butter.
1 tablespoon melted unsalted butter
pastry brush
Bake
Transfer the bread to the bottom shelf of the June Oven. Bake for 40 minutes (the program will automatically adjust to 350°F after 10 minutes) , until the loaf is a deep golden brown on top. June will notify you when the bread is ready. If desired, follow onscreen instructions to continue cooking.
Cool and serve
Remove the bread from the June Oven. Carefully tip the pan to release the bread and place the loaf on a cooling rack. Let the loaf cool completely before slicing, at least 2 hours. Slice the bread and serve.
cooling rack
