White Sandwich Bread

14 ingredients
1 steps

Ingredients

  • Sponge
  • 2 1/2 cups unbleached bread flour
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • Dough
  • Sponge (see above)
  • 1 2/3 cups unbleached bread flour
  • 1/4 cup powdered milk
  • 1 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 1 large egg, yolk only
  • 1/4 cup butter (or vegetable oil), melted

Directions

  1. 1
    ["For the sponge, mix together the flour and yeast in a large bowl. Heat the heavy cream and milk until it is lukewarm (between 90\u00b0F and 100\u00b0F) and stir it into the flour mixture until all of the dry ingredients are incorporated. Set aside and let it ferment at room temperature for 1 hour.", "When the sponge is ready, add the additional bread flour, powdered milk, salt, and sugar to it. Stir until it begins to come together.", "Add in the yolk, honey, and butter and stir to combine. If the dough still seems too dry and stiff, trickle in some water one teaspoon at a time until it is soft and supple. My dough needed about 3 teaspoons of water to get it to the right consistency.", "Dump the dough out onto a lightly floured surface and knead for about 20 minutes until the dough feels smooth and elastic. You can use an electric mixer with a dough hook running at medium speed for the same amount of time. The resulting dough should feel tacky, but not sticky. You'll know it's ready when you can pinch off a hunk of it and stretch it until it's so thin that you can see light coming through it (also called the windowpane test). If the dough breaks apart before you can stretch it that thin, keep kneading!", "Once the dough is ready, put it in a lightly oiled bowl, rolling it around to coat it with oil. Cover the bowl with plastic or a damp towel and let it rise at room temperature for two hours, or until it doubles in size.", "Carefully remove the dough from the bowl and shape it into a boule. Cover it with a damp towel and let it rise for 20 minutes.", "Flatten the dough into a 5\" x 8\"" rectangle. Starting at the short end

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