Super Soft White Sandwich Bread Recipe

Directions

• Combine water and whole milk. Heat to 100 degrees Fahrenheit (don’t go hotter, or you risk killing the yeast).
• Stir yeast into the warm liquid mixture. Set aside and let yeast bloom for 10 minutes.
• In the bowl of a stand mixer, combine the liquid/yeast mixture, flour, dough conditioner, sugar, and salt. Mix on medium-low speed using the dough hook for 3 minutes.
• Add the softened butter and continue mixing on medium-low speed for 8 more minutes.
• Turn the dough out onto a lightly-floured surface. Form it into a tight ball. Set into a greased bowl, and cover with plastic wrap. Set aside to rise for 90 minutes.
• Turn the dough back onto a lightly-floured surface. Punch it down to degas. Then stretch and roll (with a rolling pin) it into a rectangle that is about as long as your bread pan.
• Tightly roll the flattened rectangle of dough into a log, keeping the thickness as even as possible along the length of the log. Thoroughly pinch the seam closed.
• Placed the dough log into a greased bread pan (either a loaf pan or a Pullman pan). Cover the pan with plastic wrap (or the lid to the Pullman pan) and set aside to rise for another 60 minutes.
• Bake in an oven preheated to 350 degrees Fahrenheit for 40-45 minutes (or until internal temperature is at least 190 degrees Fahrenheit).
• Transfer finished bread to a wire rack and allow to cook awhile before slicing.