Sandwich Bread (White Bread, Cinnamon Swirl, Everything Bagel)

The goal of this beginner’s guide to sandwich bread is you could take someone who has never made bread in their life and after watching I want them to be able to turn out an amazing loaf of bread. If you are an expert, maybe you can pick up one or two things too. In the video I cover:

1. The difference between lean and enriched dough

2. Sandwich bread blueprint, where I'll point out pro tips

3. Cinnamon Swirl Bread

4. Everything Bagel Bread

Ingredients for 1 Loaf (recipe can be doubled):

• 227 ml Skim Milk (or 1%)*

• 8 g instant dry yeast (1 packet)

• 360 g Bread Flour (all purpose works too)

• 20 g Sugar (or honey)

• 7 g Salt

• 50 g Butter, melted

*Note: Some recipes you see will use a liquid mixture of half whole milk with half water. I prefer using all skim or 1% milk.

Everything Bagel Bread Seasoning

• 2 parts Poppy Seed

• 1 part Black Sesame Seed

• 1 part White Sesame Seed

• 1 part Dried Minced Garlic

• 1 part Dried Minced Onion

• 1 part Morton's Coarse Kosher Salt (or flakey salt)

Cinnamon Swirl Bread Seasoning

• 1 spoonful Cinnamon

• 1 spoonful Sugar

• 1 TBSP Butter, melted

• 1 spoonful chopped pecans

Method:

1. Warm the milk in the microwave for 40 seconds. Ideally the temperature is between 95-105 F to help the yeast proof. Add the yeast and stir until dissolved. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.

2. Meanwhile, add the flour, sugar, and salt to a large mixing bowl. Once the yeast is proofed, add in the milk and yeast mixture along with the melted butter. Begin mixing the dough with your hands just until no dry flour remains and a shaggy dough has formed. It will be sticky. Cover with plastic wrap and let the dough rest for 20 minutes so it is easier to work with.

3. Once rested, turn the dough out onto a counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky. Additionally, pull off a small piece and see if it can be gently stretched until slightly translucent, this is known as a gluten window. Once done kneading, grease the mixing bowl and add the dough. Cover with saran wrap and let rise until doubled, about 45-60 minutes.

4. Punch down the risen dough.  Grease an 8 1/2" by 4 1/2" loaf pan with butter or cooking spray. Flatten the dough into a rectangle and roll into an 8 inch log (to fit the loaf pan).

5. (OPTIONAL) If adding other flavorings such as the cinnamon swirl, or everything bagel bread this is the time to do so. For the cinnamon swirl, spread the cinnamon sugar mixture on the rectangle and roll as is. For the everything bagel bread sprinkle a spoonful and knead into the dough. Place another 2 spoonfuls on a flat surface and roll the top of the dough into the seeds so they stick.

6. Place the dough log seam side down in the greased loaf pan, cover the pan loosely with lightly greased plastic wrap and let rise until the dough is domed about 1 inch above the edge of the loaf pan, about 60 minutes. 20 minutes before the end of the rise, preheat the oven to 375 F.

7. Bake the loaf for 30 to 35 minutes until nicely browned. When flicked the bread should sound hollow or the internal temperature reaches 190 F. Set on a wire rack and let cool for at least 30 minutes before slicing (this is the hardest step).

8. Slice and enjoy. Store like normal sandwich bread or freeze for longer storage.