Best Sandwich Milk Bread (No Special Tools Needed)

Prep time 10 minutes

Cook time 30 minutes

24 servings 

Ingredients

• 1 tbsp Yeast*

• 2 cups Milk (Warmed to 110℉)*

• 4 tbsp Sugar

• 1 ½ tsp Salt

• ¼ cup Butter (Melted)*

• 5 ½ cups All-Purpose Flour

• Olive oil (for coating bowl)

• 1 Egg

Notes

*If you only have Instant Yeast, skip the part where you let the Yeast sit for 5 minutes.

*If you don’t have a thermometer, don’t fret! Just heat up the Milk to where it’s warm to the touch, just above body temp. If it’s hot, it will kill the yeast.

*Salted or Unsalted Butter works, but I prefer Salted for more flavorful bread!

1. Grow your yeast. In a large bowl, whisk together the 1 tbsp Yeast, 2 cups Warm , and 4 tbsp Sugar. Let sit for 5 minutes or until frothy.

2. Add in Salt and Butter. Stir in 1 ½ tsp Salt and ¼ cup Melted Butter.

3. Make your dough. Add in 5 ½ cups of All-Purpose Flour and stir with a wooden spoon or your hand. Keep mixing until there are no more dry bits. Flip out onto a floured surface and knead for about 5 minutes, or until you have a successful windowpane. Form a smooth ball.

4. Let it rise. Once you’re done kneading, coat your bowl in Olive Oil. Drop your dough ball into the bowl and cover it in the oil as well. Cover (with plastic wrap or a towel) and let sit for about 30 minutes in a warm area (near the oven for example) or until doubled in size.

5. Shape Dough. Divide your dough into two loaves. Shape into a football shape. Cover them and let them rest for another 20 minutes.

6. Prepare to Bake. Whisk 1 Egg and a splash of water. Brush the egg wash on the loaves. Using a sharp knife, cut 3 slashes at a 30° angle, about ¼ inch deep.

7. Bake. Preheat oven to 375℉. Bake the loaves for about 25-30 minutes or until golden brown. If you have a thermometer, you can check the center of the bread. When it reads 185-200℉, it is done!