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Print Recipe
 American Sandwich Bread Recipe
This bread is made from very simple products, but thanks to the exact proportions and cooking technology, it turns out to be surprisingly tender and very airy, literally - like a fluff! I recommend cooking, and you will like it as much as I do!!! Great for toast, sandwiches!
Course Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine American
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine American
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sift flour, add yeast and salt, mix.
    Sift flour, add yeast and salt, mix.
  2. In a separate bowl, mix room temperature milk, room temperature water, warm melted butter and two tablespoons of liquid honey. Mix everything together until smooth
    In a separate bowl, mix room temperature milk, room temperature water, warm melted butter and two tablespoons of liquid honey. Mix everything together until smooth
  3. Knead the dough. There are three options - if you knead the dough with a mixer, then mix the flour with the liquid in a bowl, knead the first two minutes at the lowest speed. Then increase the speed to medium, knead for eight minutes. If you knead with your hands, then about fifteen minutes. And the third option is kneading in a bread maker, which I used... You should get a soft, elastic, non-sticky dough. Then take a large (this is important) bowl, grease with oil, lay out the dough, cover with cling film and leave in a warm place for 1.5-2 hours. The dough has greatly increased in volume, make sure that it does not run away.
    Knead the dough. There are three options - if you knead the dough with a mixer, then mix the flour with the liquid in a bowl, knead the first two minutes at the lowest speed. Then increase the speed to medium, knead for eight minutes. If you knead with your hands, then about fifteen minutes. And the third option is kneading in a bread maker, which I used... You should get a soft, elastic, non-sticky dough. Then take a large (this is important) bowl, grease with oil, lay out the dough, cover with cling film and leave in a warm place for 1.5-2 hours. The dough has greatly increased in volume, make sure that it does not run away.
  4. I stood for 1 hour and 45 minutes.
    I stood for 1 hour and 45 minutes.
  5. Take a bread pan, brush with butter. The dough will greatly increase in volume, so do not take a small form. I have a cake tin 23*13*7 . If you have fewer molds, then take two. Next, sprinkle the work surface with flour, form a rectangle from the dough approximately along the length of the mold.
    Take a bread pan, brush with butter. The dough will greatly increase in volume, so do not take a small form. I have a cake tin 23*13*7 . If you have fewer molds, then take two. Next, sprinkle the work surface with flour, form a rectangle from the dough approximately along the length of the mold.
  6. The edge of the dough is wrapped and pinched.
    The edge of the dough is wrapped and pinched.
  7. Then we make another turn and pinch again.
    Then we make another turn and pinch again.
  8. Thus, we twist to the end, pinch the edge well, fold the seam down and form along the length of the mold.
    Thus, we twist to the end, pinch the edge well, fold the seam down and form along the length of the mold.
  9. Then put it in a greased mold with the seam down. Be sure to adjust the dough, the dough should lie flat - it will depend on the shape of the bread. Take a plastic wrap, brush with oil and cover the dough with the oil side down. Leave in a warm place for 1-1. 5 hours.
    Then put it in a greased mold with the seam down. Be sure to adjust the dough, the dough should lie flat - it will depend on the shape of the bread. Take a plastic wrap, brush with oil and cover the dough with the oil side down. Leave in a warm place for 1-1. 5 hours.
  10. As soon as you see that the dough has risen above the mold by 2.5-3 cm, it means that the dough is ripe and it can be baked, there is no need to lubricate it with anything. We send it to the oven, preheated to 180 degrees, for 35
    As soon as you see that the dough has risen above the mold by 2.5-3 cm, it means that the dough is ripe and it can be baked, there is no need to lubricate it with anything. We send it to the oven, preheated to 180 degrees, for 35
  11. I took it out after 35 minutes, let it cool in the form for 15 minutes and put it to cool on the grill. The bread was so delicious that I immediately put a second portion, and by the evening I had a second loaf. Without hesitation, I immediately prepared French vanilla toast and a Canadian breakfast - delicious, the belly feast was a success!!! If anyone is interested, the recipes are listed below...
    I took it out after 35 minutes, let it cool in the form for 15 minutes and put it to cool on the grill. The bread was so delicious that I immediately put a second portion, and by the evening I had a second loaf. Without hesitation, I immediately prepared French vanilla toast and a Canadian breakfast - delicious, the belly feast was a success!!! If anyone is interested, the recipes are listed below...
  12. Here they are, two incredibly appetizing beauties - fragrant, airy, soft as fluff!!!
    Here they are, two incredibly appetizing beauties - fragrant, airy, soft as fluff!!!
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