Classic Sandwich Bread
For delicious, homemade bread, simply whisk together just a few ingredients, combine with bread mix in the stand mixer, let bread rise for an hour and bake. Soft, chewy bread that beats store bought gluten free hands down.
This recipe uses Midtown Mix Bread Mix One, be sure to check out the other recipes that use this base as well!
Flavorful, fresh bread perfect for a sandwich, a base for croutons, holiday stuffing recipes and more.
You provide:
Supplies & Equipment:
Stand mixer fitted with dough paddle (not hook)
Loaf Pan 8.5” x 4.5”
Ingredients:
1 3/4 cups 110°F degree water (slightly warmer than a hot tub, but better too cool than too hot)
2 eggs
2 tablespoons olive oil or melted butter
Preparation:
This dough will need a 60 minute rising step before baking at 350°F, there is also an important 2 hour cooling period to make sure the bread is baked fully.
Step 1:
Whisk together water, eggs and oil / butter
Step 2:
Add Midtown Mix Bread Mix One to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.
Combine liquid ingredients and stream into mixer with dry mix. Mix until combined, then run at medium speed for 5 minutes to aerate dough.
Step 3:
Transfer dough into loaf pan greased with oil or butter. Dough will be very sticky, so use wet hands to press dough into corners and press down along sides to create a mounded shape in the center.
Use wet hands to smooth the top of the loaf and leave to rise for 60 minutes
Step 4:
Cover pan loosely with a dish towel and let rise for 1 hour. Do not let rise past the top of the pan as this may result in the bread collapsing after baking.
Step 5:
Preheat oven to 350°F with baking rack at middle level. Sprinkle about a tablespoon of water on top of risen loaf before baking for 90 minutes until golden brown and hollow sounding when tapped, rotating loaf after 45 minutes. The bread will start to brown well before the time is up, but don’t take it out too soon. Let cool for 10 minutes in pan, then turn out onto a wire rack for at least 1 hour before slicing - if you cut it too soon it may sink or come out underbaked in the center
Bake until medium brown and hollow sounding before cooling on a wire rack for 1 hour
Tips and Ideas:
Slice only when ready to eat, one slice at a time to keep bread moist and soft. tastes even better toasted and served with butter and salt or slices of cheese
Bread can be stored at room temperature for up to 2 days if well wrapped to contain moisture. If you cannot use all the bread, we suggest cutting off some and wrapping in foil or plastic wrap/zipper bag before storing in freezer.