bonappetit3.7
Surprisingly Simple Sandwich Bread
If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
- ●oven
📝 Preparation Steps
1
Process ¼ cup (50 g) sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2¼ tsp. instant yeast, and 1 cup cold water in food processor fitted with the metal blade until sugar and yeast are dissolved, about ⏱️ 2 minutes. Scrape down sides of bowl. Add 3 cups (375 g) bread flour and process until dough comes together and forms into a ball around the blade, about ⏱️ 1 minute.
. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp(375 g) bread flour3 cups¼ tsp. instant yeast2
2
With the motor running, add 6 Tbsp. chilled unsalted butter, cut into ¼" pieces, and process until butter is incorporated and dough forms into a ball around the blade again, about ⏱️ 2 minutes. (Properly mixed dough will be smooth, soft, and slightly stretchy; undermixed, it will feel sticky and easily break into soft clumps when pulled.) Turn dough out onto a surface and form into a smooth ball.
(375 g) bread flour3 cups. chilled unsalted butter, cut into ¼" pieces6 Tbsp
3
Lightly oil a large bowl with vegetable oil. Transfer dough to bowl and turn to coat with oil. Cover with a plate or lid and let dough rise at room temperature until puffy and nearly doubled in size, 2–⏱️ 3 hours.
(375 g) bread flour3 cupsVegetable oil (for greasing)
4
Lightly oil an 8½x4½" loaf pan; line bottom with a strip of parchment paper. Transfer dough to surface (no need to flour) and roll out to about a 12x8" rectangle. Rotate dough so a short side is closest to you and roll up tightly into a log. Place, seam side down, in prepared pan, nudging to fit snugly; pat down firmly to an even thickness. Cover loosely with plastic wrap and let rise at room temperature until dough is ½" above rim of pan, 1–1½ hours.
5
Place a rack in middle of oven; preheat to 375°. Remove plastic wrap and bake bread until deep golden brown (an instant-read thermometer inserted into the center should register 190°), 25–⏱️ 30 minutes. Transfer to a wire rack and let bread cool in pan ⏱️ 5 minutes. Turn bread out onto rack and let cool completely before slicing. Do Ahead: Dough can be made 1 day ahead; cover tightly with plastic wrap after first rise and chill. Roll out and shape while still cold; second rise (in pan) will take about ⏱️ 2 hours longer. Bread can be baked 2 days ahead; store in a paper bag or bread box at room temperature, or slice and freeze up to 1 month.
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