American Sandwich Bread

I decided to double the recipe from Confections of a Foodie Bride so I could have a loaf for us and a loaf for my parents.  The kneading portion was interesting, it climbed up the dough hook and nearly overtook my KitchenAid.  One loaf at a time in the future, that is for sure.  This bread is perfection.  It is great for sandwiches, with a drizzle of honey or even on its own (with butter, of course.)   Miss F was a huge fan of this bread for her lunchbox.  I will fully admit that I nearly ate the entire loaf.  Miss F had a sandwich or two, but the rest was all mine.  No regrets.

American Sandwich Bread

1/3 cup warm water
2 ¼ teaspoons dry active yeast
1 cup warm milk
3 tablespoons sugar
2 tablespoons butter, melted (I microwave it with the milk)
2 teaspoons salt
3 ½ cups flour
Oil or cooking spray for greasing bowl and loaf pan

Add the water to the bowl of the stand mixer, sprinkle the yeast overtop and proof for 5 to 7 minutes, until frothy. Add the milk, sugar, butter, salt and flour, mix at low speed until combined. Swap out the mixer attachment for the dough hook and need for 8 minutes more. Transfer to a lightly oiled bowl and allow to rise in a warm place for 45 minutes. Grease the loaf pan with cooking spray. Press the dough into a 1" thick rectangle approximately 9" long, then roll into a cylinder. Crimp the bottom edge of the dough and lightly press it into the pan. Allow to rise for 30 minutes more. Preheat the oven to 350 degrees. Bake for 45 minutes, until golden brown. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

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