Buttermilk Sandwich Bread

Bread Machine Instructions:

Load all ingredients into the pan in the order specified by your bread machine manufacturer’s instructions. Program for a simple white cycle and press start.

Immediately remove bread from the pan to a cooling rack when the cycle is finished. Cool completely before slicing.

Stand Mixer Instructions:
Load all ingredients in the bowl of your stand mixer fitted with a dough hook. Lock the stand mixer head into position and turn mixer onto “Low”. When the ingredients form a cohesive dough, allow the machine to knead the dough for 8 minutes. Unlock the mixer head, remove dough hook from the bowl and cover the bowl lightly with plastic wrap or a damp tea towel. Let rise in a warm, draft-free place for about 45 minutes or until doubled in bulk.

Grease two standard loaf pans and set aside.

Punch down (deflate the dough with your fists), turn the dough out onto a lightly floured surface and divide in two equal pieces. Gently pat each piece into a rectangle that is roughly the length of your loaf pans. Roll the dough up, and place each roll into a prepared loaf pan, tucking the ends under. Cover the pans with plastic wrap or damp tea towels and let rise another 20 minutes. Preheat the oven to 350°F.

If you want to have a shiny loaf, brush the tops of the loaves with the egg wash just before placing the pans in the oven on the center rack. If you prefer a softer looking, lighter-brown crust, skip this step.

Bake for 35-45 minutes or until the loaf has a nice brown crust. If you have an instant read thermometer, you’re looking for a center internal temperature of about 190°F. Remove the loaves to a cooling rack and let come to room temperature before slicing.

To make by hand:

Stir all ingredients together with a big wooden spoon in a large mixing bowl. You may need to use your hands to incorporate the last of the flour. Turn the dough onto a lightly floured work surface and knead for 10 minutes.

Return the dough to the mixing bowl, cover the bowl lightly with plastic wrap or a damp tea towel. Let rise in a warm, draft-free place for about 45 minutes or until doubled in bulk.

Grease two standard loaf pans and set aside.

Punch down (deflate the dough with your fists), turn the dough out onto a lightly floured surface and divide in two equal pieces. Gently pat each piece into a rectangle that is roughly the length of your loaf pans. Roll the dough up, and place each roll into a prepared loaf pan, tucking the ends under. Cover the pans with plastic wrap or damp tea towels and let rise another 20 minutes. Preheat the oven to 350°F.

If you want to have a shiny loaf, brush the tops of the loaves with the egg wash just before placing the pans in the oven on the center rack. If you prefer a softer looking, lighter-brown crust, skip this step.

Bake for 35-45 minutes or until the loaf has a nice brown crust. If you have an instant read thermometer, you’re looking for a center internal temperature of about 190°F. Remove the loaves to a cooling rack and let come to room temperature before slicing.