Supermarket Loaf
A simple, soft white sandwich bread loaf using everyday ingredients.
Ingredients
- 360 gram all-purpose flour
- 113 gram milk
- 113 gram hot water
- 3 cups all-purpose flour
- 0.50 cup milk
- 0.50 cup hot water
- 4 tbsp butter
- 0.25 cup vegetable oil
- 2 tbsp granulated sugar
- 1.25 tsp table salt
- 1 packet active dry yeast
- 1 tbsp warm water
- 2 tsp instant yeast
Equipment
- mixing bowl
- bowl
- work surface
- loaf pan
- oven
- wire rack
Instructions
Weigh your 360 gram all-purpose flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine 113 gram milk (skim, 1%, 2%, or whole) with 113 gram hot water to make a lukewarm liquid before adding to the remainder of the ingredients.
Dough
In a large mixing bowl , combine the 3 cups all-purpose flour , 0.50 cup milk , 0.50 cup hot water , 4 tbsp butter (melted) or 0.25 cup vegetable oil , 2 tbsp granulated sugar , 1.25 tsp table salt , and 1 packet active dry yeast dissolved in 1 tbsp warm water (or 2 tsp instant yeast ).
Mix and knead everything together by hand, mixer, or bread machine set on the dough cycle until you have made a smooth dough. If you are kneading in a stand mixer, it should take 5 minutes to 7 minutes at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine or by hand, knead the dough for about 6 minutes to 8 minutes , until it forms a smooth ball.
First Rise
Transfer the dough to a lightly greased bowl , cover, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 minutes to 120 minutes , depending on the warmth of your kitchen. If you are using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it is doubled in bulk, perhaps an additional 30 minutes .
Shaping
Gently deflate the dough and transfer it to a lightly oiled work surface . Shape the dough into an 8 " log. Place the log in a lightly greased 8.5 " x 4.5 " loaf pan . Cover the pan loosely with lightly greased plastic wrap.
Second Rise
Allow the bread to rise for about 60 minutes , until it is domed about 1 " above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350F.
Bake
Bake the bread for 30 minutes to 35 minutes , until it is light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190 F at the center of the loaf).
Remove the bread from the oven and cool it on a wire rack before slicing.
View Cooklang Source
---
title: Supermarket Loaf
description: "A simple, soft white sandwich bread loaf using everyday ingredients."
servings: 1
total time: 3 hours
prep time: 20 minutes
cook time: 35 minutes
tags: [bread, baking, sandwich, loaf]
cuisine: American
difficulty: easy
---
Weigh your @all-purpose flour{360%gram} or measure it by gently spooning it into a cup, then sweeping off any excess. Combine @milk{113%gram} (skim, 1%, 2%, or whole) with @hot water{113%gram} to make a lukewarm liquid before adding to the remainder of the ingredients.
== Dough ==
In a large #mixing bowl{}, combine the @all-purpose flour{3%cups}, @milk{1/2%cup}, @hot water{1/2%cup}, @butter{4%tbsp} (melted) or @vegetable oil{1/4%cup}, @granulated sugar{2%tbsp}, @table salt{1.25%tsp}, and @active dry yeast{1%packet} dissolved in @warm water{1%tbsp} (or @instant yeast{2%tsp}).
Mix and knead everything together by hand, mixer, or bread machine set on the dough cycle until you have made a smooth dough. If you are kneading in a stand mixer, it should take ~{5%minutes} to ~{7%minutes} at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine or by hand, knead the dough for about ~{6%minutes} to ~{8%minutes}, until it forms a smooth ball.
== First Rise ==
Transfer the dough to a lightly greased #bowl{}, cover, and allow the dough to rise until puffy though not necessarily doubled in bulk, about ~{60%minutes} to ~{120%minutes}, depending on the warmth of your kitchen. If you are using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it is doubled in bulk, perhaps an additional ~{30%minutes}.
== Shaping ==
Gently deflate the dough and transfer it to a lightly oiled #work surface{}. Shape the dough into an 8" log. Place the log in a lightly greased 8.5" x 4.5" #loaf pan{}. Cover the pan loosely with lightly greased plastic wrap.
== Second Rise ==
Allow the bread to rise for about ~{60%minutes}, until it is domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your #oven{} to 350F.
== Bake ==
Bake the bread for ~{30%minutes} to ~{35%minutes}, until it is light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190F at the center of the loaf).
Remove the bread from the #oven{} and cool it on a #wire rack{} before slicing.
> Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.