E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page White Sandwich Bread Lodge Cast Iron | November 17, 2020 The greatest thing since sliced bread: homemade white sandwich bread. We're pretty sure that's how the saying goes. As the ideal vessel for everyday sandwich creations and perfect complement to any dinner, this straightforward recipe tastes better than any store-bought loaf. Level Intermediate Prep Time 2 hours 10 minutes Cook Time 35-40 minutes Serves 10-12 Cook it With Our Cast Iron Loaf Pan Ingredients 1 cup water ½ cup whole milk 1 packet active dry yeast (2¼ teaspoon) 4 cups bread flour 1 tablespoon sugar 1½ teaspoons salt 4 tablespoons butter, softened 1 tablespoon butter, melted (for the top of the bread) Directions Mix water and milk together and heat to 105-110 degrees F. Add yeast packet and set aside. In the bowl of a stand mixer with the dough hook attachment, combine bread flour, sugar, and salt. Next, add the yeast mixture and softened butter and mix well until the dough comes together. Once a dough ball forms, knead the dough for 3-5 minutes on medium speed. Transfer the dough to a lightly greased bowl, cover, and let proof for an hour or until it doubles in size. Once the hour is up, punch down the dough and move it to a lightly oiled countertop. Shape the dough into an 8-to- 9-inch log. Place the log in a lightly greased loaf pan, cover, and let it rise for 45-60 minutes. Start preheating the oven to 350 degrees F toward the end of the rise. Bake the bread for 40-45 minutes. Measure the interior of the loaf with a digital thermometer. The bread is done with it registers between 190-200 degrees F. Once it's done, remove from the oven and cool on a rack for 5 minutes. Carefully remove bread from loaf pan and brush melted butter over the top. Cool completely before slicing. Pro tip Want to convert this recipe to our Large Loaf Pan? Increase by approximately 25% to get a larger sized loaf that's sky high and delicious (just multiply each quantity by 1.25 to get your new measurements). For example, instead of 4 cups of flour, use 5. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page White Sandwich Bread Lodge Cast Iron | November 17, 2020 The greatest thing since sliced bread: homemade white sandwich bread. We're pretty sure that's how the saying goes. As the ideal vessel for everyday sandwich creations and perfect complement to any dinner, this straightforward recipe tastes better than any store-bought loaf. Level Intermediate Prep Time 2 hours 10 minutes Cook Time 35-40 minutes Serves 10-12 Cook it With Our Cast Iron Loaf Pan Ingredients 1 cup water ½ cup whole milk 1 packet active dry yeast (2¼ teaspoon) 4 cups bread flour 1 tablespoon sugar 1½ teaspoons salt 4 tablespoons butter, softened 1 tablespoon butter, melted (for the top of the bread) Directions Mix water and milk together and heat to 105-110 degrees F. Add yeast packet and set aside. In the bowl of a stand mixer with the dough hook attachment, combine bread flour, sugar, and salt. Next, add the yeast mixture and softened butter and mix well until the dough comes together. Once a dough ball forms, knead the dough for 3-5 minutes on medium speed. Transfer the dough to a lightly greased bowl, cover, and let proof for an hour or until it doubles in size. Once the hour is up, punch down the dough and move it to a lightly oiled countertop. Shape the dough into an 8-to- 9-inch log. Place the log in a lightly greased loaf pan, cover, and let it rise for 45-60 minutes. Start preheating the oven to 350 degrees F toward the end of the rise. Bake the bread for 40-45 minutes. Measure the interior of the loaf with a digital thermometer. The bread is done with it registers between 190-200 degrees F. Once it's done, remove from the oven and cool on a rack for 5 minutes. Carefully remove bread from loaf pan and brush melted butter over the top. Cool completely before slicing. Pro tip Want to convert this recipe to our Large Loaf Pan? Increase by approximately 25% to get a larger sized loaf that's sky high and delicious (just multiply each quantity by 1.25 to get your new measurements). For example, instead of 4 cups of flour, use 5. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe