Post by @clearlynotkelsey

✨Homemade Sandwich Bread✨ Makes 2 loaves | 9×5-inch loaf pans Ingredients: Tangzhong- 40 g bread flour (about ⅓ cup) 120 g whole milk (½ cup) 120 g water (½ cup) Dough: 662 g bread flour (about 5¼–5½ cups) 30 g dry whole milk powder (about ¼ cup) 50 g honey (about 2 tablespoons) 14 g fine salt (about 2¼ teaspoons) 7 g active dry yeast (2¼ teaspoons / 1 packet) 234 g whole milk, warm (about 1 cup) 2 large eggs 57 g unsalted butter, melted and cooled slightly (4 tablespoons) For the crust 1 tablespoon melted butter ⸻ Instructions 1. In a small saucepan, whisk together: 40 g bread flour 120 g whole milk 120 g water Cook over medium-low heat, whisking constantly. After about 3–5 minutes, the mixture will thicken into a smooth paste. When the whisk leaves visible lines across the bottom of the pan, remove it from the heat. Transfer to a bowl and let cool until warm rather than hot. 2. Warm the 234 g milk to approximately 105–110°F. Combine the warm milk, yeast, and honey. Let stand for 5–10 minutes, until foamy. 3. In the bowl of a stand mixer, combine: 662 g bread flour milk powder salt Add the cooled tangzhong and the yeast/milk mixture. Add the eggs and melted butter. Using the dough hook, mix on low speed until everything comes together. 4. Increase to medium-low/medium speed and knead for approximately 7–9 minutes. The dough should become: smooth elastic soft slightly tacky able to pull away from the sides of the bowl It should not be dry or stiff. 5. Lightly grease a large bowl. Transfer the dough to the bowl, turning it once so the surface is lightly coated. Cover and place somewhere warm. Allow it to rise until approximately doubled in size, about 60–90 minutes. 6. Gently punch the dough down to remove excess gas. Divide into two equal portions. For each loaf: Flatten the dough into a rough rectangle. Fold the top third toward the center. Fold the bottom third upward. Roll the dough into a tight log. Pinch the seam and ends closed. Place seam-side down into a greased 9×5-inch loaf pan. This tighter shaping helps produce a uniform sandwich-bread crumb rather than a loaf with large irregular holes. 7. Cover the loaf pans loosely. Allow the loaves to rise for approximately 45–60 minutes, or until the dough has risen to almost above the rim of the pans. 8. Preheat the oven to 350°F. Bake for approximately 30–35 minutes. The loaves should be deeply golden on top and should sound hollow when tapped. For the most reliable result, the center should reach approximately 190–195°F. If the tops brown too quickly, loosely tent them with foil during the final portion of baking. 9. Immediately after removing the loaves from the oven, brush the tops lightly with melted butter. 10. Remove the loaves from the pans and place them on a wire rack. Allow them to cool for at least 1 hour before slicing. For the cleanest slices, wait until they’re completely cool. Store tightly wrapped at room temperature for several days, or freeze for longer storage. #creatorsearchinsight #worththesearch #fallfoodfindstiktokcontest #sandwichbread #homemade