Sandwich loaf bread

From the kitchen of Joshua Weismann


  • 3/4 C water
  • 1/2 C milk
  • 9g active yeast
  • 3 C (440g) bread flour
  • 1 1/2 tsp (8g) salt
  • 1 T (21g) sugar
  • 3T softened butter


  1. Combine 3/4 C water and 1/2 C milk. Heat to 98 degrees F.
  2. Add 9g yeast. Cover with towel and let sit 10 minutes.
  3. Combine 3C bread flour, 1 1/2 tsp salt, and 1T sugar.
  4. Slowly add milk mixture to flour mixture. Mix until dough is smooth. If it is too dry, add water 1 tsp at a time.
  5. Add 3T softened butter slowly.
  6. Once everything is combined, mix for 30 more seconds.
  7. Remove dough from bowl and lightly shape into ball. Add to greased bowl.
  8. Cover with towel and let rise 1 hour or until doubled in size.
  9. Punch dough down.
  10. Roll on lightly floured surface to 1/2″ thickness and width of your bread pan. Will be a rectangle.
  11. Started at a short end, tightly roll dough into a log. Place in greased loaf pan and cover and let rise 45 minutes.
  12. Bake at 350F for 30-40 minutes or until golden brown. Cool on cooling rack.
    • Note: thump the bottom of your loaf. If it sounds hollow, it’s done.
    • This bread is great for grilled cheeses!
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