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FLUFFY WHITE SANDWICH BREAD,
Mom's Big Book of Baking,
by Lauren Chattman
(Harvard Common Press;
October 2001)
Makes one 9-inch loaf
This delicious loaf makes the best tuna or egg salad
sandwiches. I toast Day-old slices for BLTs made with thick-cut bacon and
end-of-summer tomatoes.
 | 1 1/3 cups whole milk |
| 1 envelope (2 1/2 teaspoons) rapid-rise yeast |
| 3 1/2 cups unbleached all-purpose flour, plus more if
necessary |
| 2 tablespoons sugar |
| 2 teaspoons salt |
| 2 tablespoons unsalted butter, melted and cooled
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| Nonstick cooking spray |
- Heat the milk over low heat in a small saucepan until just
warm to the touch. Pour it into a glass measuring cup and whisk in the yeast.
Let the mixture stand for 5 minutes to give the yeast a chance to dissolve.
- Combine the flour, sugar, and salt in a food processor and
pulse 2 or 3 times to combine. With the motor running, pour the milk and yeast
mixture and cooled melted butter into the feed tube and process until the
dough forms a smooth ball, scraping down the sides of the bowl with a rubber
spatula once or twice if necessary. To knead the dough, continue to process
for 1 minute.
- Coat the inside of a large mixing bowl with cooking spray.
Shape the dough into a rough ball and place it in the bowl. Cover the bowl
with plastic wrap and let the dough stand in a warm, draft-free spot until the
dough has doubled in size, 1 to 1 1/2 hours.
- Coat the inside of a 9x5-inch loaf pan with cooking spray.
Turn the dough onto a lightly floured work surface and gently press it into a
rectangle measuring about 1 inch thick and 9 inches long. Tightly roll the
rectangle into a 9-inch-long cylinder and place it in the prepared pan, seam
side down. Press the dough into the pan so that it touches the sides and
reaches into the corners. Cover the pan with plastic wrap and let the dough
rise in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees.
- Remove the plastic wrap from the loaf pan and place the pan
in the oven. Bake the bread until it is golden brown and firm, 40 to 50
minutes. Remove the pan from the oven and turn the bread out onto a wire rack.
Let it cool to room temperature before slicing and serving.
Fluffy White Sandwich Bread may be wrapped in plastic and then
aluminum foil and frozen for up to 2 weeks.
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