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Three Rise Sandwich Bread
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Three Rise Sandwich Bread

Just another great sandwich bread. It has three rises. I've added a raisin version to the notes.
Course Side Dish
Cuisine American
Keyword Sandwich Bread
Prep Time 10 minutes
Cook Time 35 minutes
Rising Times (May Vary 3 hours
Total Time 3 hours 45 minutes
Servings 12
Author Anna
Cost 5

Ingredients

  • 2 teaspoons instant yeast
  • 3 tablespoons sugar
  • 1 cup warm water
  • ¼ cup nonfat milk powder
  • 3 ⅓ cups all-purpose flour, white whole wheat or bread flour 432 grams plus more if needed
  • 2 teaspoons King Arthur Dough Improver (optional)
  • 1 teaspoon salt
  • 2 tablespoons softened butter (28 grams)
  • 1 extra large egg, room temperature** (60 grams)

Instructions

  • Put ¼ cup of the warm water in a stand mixer bowl and add the yeast to proof. When you start seeing bubbles, add the sugar, dry milk powder and a cup of the flour. Stir well. Add remaining flour, dough improver (if using) salt, butter and egg and stir until blended, then gradually pour in the rest of the water.
  • Put the stand mixer bowl on the stand and knead until smooth and elastic. The dough should leave the sides of the bowl and cling to the hook. It should not be sticky, but it shouldn't be really dry either. If the dough clings to the side of the stand mixer as it's being kneaded, add more flour one tablespoon at a time until it doesn't. This is a very smooth but firm and not too airy or fluffy dough. It will rise, but it takes its time, so be patient. If you've reduced the sugar, it might rise a little quicker.
  • Rub a large bowl with oil or melted butter and put the dough in it, rolling it over so it's slick on all sides. Cover and let rise until it doubles in size. This should take about an hour, but could take longer, so go by how the dough looks and not the clock.
  • Punch down the dough and knead gently once or twice, then put it back in the bowl and let it rise again for 30 minutes.
  • On a pastry mat (you can flour it if you need to, but I find I don't need to with slick, buttery, dough), shape the dough into a loaf. Pinch down the ends and put in a greased 8 ½ x 4 ½ inch loaf pan or a 9x5 inch loaf pan.
  • Cover loosely with some greased plastic wrap and let rise in a warm place until the dough domes at least an inch over the pan. This is a strong dough and shouldn't collapse on you if you've kneaded it well.
  • Preheat oven to 400 degrees F. Bake the loaf at 400 for the first 20 minutes, then drop the heat to 350 and bake for another 15 minutes.
  • Let cool in pan for about 15 minutes, then remove from pan and let cool completely.

Notes

Raisin Variation: Start with 430 grams of flour -- 1 cup of white whole wheat (130 grams) plus a little over 2 cups of bread flour (300 grams).  The volume amounts are approximate, just start with 430 grams.  You will most likely need to use an extra 2 tablespoons of flour as the bread is kneaded. Use 1 tablespoon of brown sugar plus 2 tablespoons of granulated, a few scrapes of orange zest for a little extra flavor, and add 1 cup of soaked and drained raisins after the second rise.    
How to Add Raisins:  After the second rise, press dough into an oval and scatter on ⅓ of the raisin.  Fold dough up and over the raisins and pinch to seal them in, then press into an oval again.  Scatter on another third of the raisins and repeat.  Now press dough into a rectangle and scatter on the last of the raisins.  Roll dough into a cylinder and shape into a loaf tucking edges etc.