Sandwich Bread

This recipe uses Midtown Mix Bread Base One, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer fitted with dough paddle (not hook)

• Loaf Pan 8.5” x 4.5”

• Aluminum Foil

Ingredients:

• 2 cups 110°F degree water, slightly warmer than a hot tub

• 2 eggs

• 2 tablespoons butter, melted but cool

Preparation:

This dough will need a 60 minute rising step before baking at 350°F

Step 1:

Whisk together water, eggs and butter

Step 2:

Add Midtown Mix Bread Base 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.

Step 3:

Transfer dough into greased loaf pan and sprinkle top with water. With wet hands, press dough into corners and press down along sides to create a mounded shape in the center.

Step 4:

Add a foil collar around outside of loaf pan to prevent dough from spilling over edge while rising and baking (see video). Cover pan loosely with a dish towel and let rise for 1 hour.

Step 5:

Preheat oven to 350°F with baking rack at middle level. Sprinkle more water on top of risen loaf before baking until golden brown and hollow sounding when tapped, around 1.5 hours, rotating loaf after 45 minutes. Let cool for 10 minutes in pan, then on a baking rack for 2 hours before slicing.

Tips and Ideas:

Slice only when ready to eat, one slice at a time to keep bread moist and soft. Serve with butter and salt or slices of cheese

Bread can be stored at room temperature for up to 3 days if well wrapped to contain moisture.