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Title: Homemade Sandwich Bread
Categories: Breads
Yield: 20 Slices

1 1/2 c Water (350 ml);
- warm (100 to 110?F)
1/4 c Granulated sugar;
- +1 tb (60 g)
1 1/2 tb Active dry yeast (14 g)
3/4 c Plant-based milk (180 ml);
- unsweetened
7 tb Vegan butter (100 g);
- softened
6 3/4 c Bread flour (840 g)
2 1/2 ts Fine sea salt (15 g)
1 ts Oil (10 ml);
- up to 2 ts,
- for bowl & pans
1 tb Vegan butter (14 g);
- melted, for brushing

Preparation time: 20 minutes
Cooking time: 30 minutes

This easy vegan sandwich bread recipe is a home baker's dream. Soft
and pillowy with a subtle richness, it's a major upgrade to any
sandwich or avocado toast. You'll see!

In a large mixing bowl, combine the warm water and sugar. Stir until
the sugar is mostly dissolved. Sprinkle the yeast over the top and
let it sit for 5 to 10 minutes, until the surface looks foamy and
puffed. If the mixture does not foam, the yeast may be inactive or
the water may have been too hot or too cool, so it is best to start
again before adding the other ingredients.

Pour in the plant-based milk and add the softened vegan butter. Stir
to combine. The butter does not need to fully dissolve at this stage,
but it should be soft enough to mix into the dough easily.

Add about half of the flour and mix until you have a thick batter-like
mixture. Add the salt, then gradually add the remaining flour, mixing
after each addition, until a soft dough forms. Once the dough becomes
too hard to stir, use your hands or transfer it to a lightly floured
surface.

Knead the dough for 8 to 10 minutes, until it becomes smooth,
elastic, and soft. It should feel slightly tacky but should not stick
heavily to your hands or the counter. If the dough feels very dry,
add 1 tb (15 ml) of water at a time. If it feels too sticky, sprinkle
in a little extra flour, just 1 tb (8 g) at a time.

Lightly oil a clean bowl. Place the dough in the bowl, turning it
once so the top is lightly coated. Cover with a clean towel or
plastic wrap and let it rise in a warm place for 60 to 90 minutes, or
until doubled in size.

Grease two 8x4" loaf pans lightly with oil or vegan butter. Punch
down the risen dough gently to release excess air. Divide it into 2
equal pieces. Working with one piece at a time, flatten the dough
into a rectangle about the width of your loaf pan. Roll it up tightly
from the short end into a log, like a jelly roll. Pinch the seam
closed and tuck the ends slightly underneath if needed. Place it
seam-side down into the prepared pan. Repeat with the second piece.

Cover the pans loosely and let the dough rise again for 30 to 45
minutes, until the tops of the dough rise about 1" (2.5 cm) above the
rim of the pans. While the bread is rising, preheat the oven to
375?F (190?C).

Bake for 30 to 35 minutes, until the loaves are golden brown on top.
The bread should sound hollow when tapped on top, and the sides
should look set and lightly browned. If the tops are browning too
quickly, loosely tent them with foil for the last 10 minutes of
baking.

Remove the loaves from the oven. If you want a softer crust, brush
the tops with a little melted vegan butter while the bread is still
hot. Let the loaves cool in the pans for 10 minutes, then carefully
remove them and place them on a wire rack. Cool completely before
slicing so the crumb can set properly.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/homemade-sandwich-bread/>

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