Why this recipe works Many people who might enjoy making homemade sandwich bread (which beats any store- bought loaf) don’t even try because they think it takes most of a day. Not so. It’s true, however, that “quicker” yeasted breads can lack the structure necessary for a satisfactory rise and that their interiors are often coarse. But we found that we could bake soft, well-risen, even-crumbed bread that was perfect for any sandwich without kneading or shaping —and it took just 2 hours to make (with most of that time being hands-off). To encourage maximum gluten development in a short amount of time, we used higher-protein bread flour and made a wet, batter-like dough; increasing the amount of water enhanced the gluten structure without requiring prolonged kneading. We also reduced the fat and sugar slightly and withheld salt until the second mix, which gave our bread more spring and lift. Using our mixer’s paddle instead of the dough hook and increasing the speed to medium not only shortened our mixing time but also gave our loose dough enough structure to rise into a dome shape—plus, we didn’t need to handle the dough or determine when it was perfectly kneaded. We highlighted the crust by brushing the loaf with an egg wash before baking and painting it with melted butter afterward. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5- inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. To prevent the loaf from deflating as it rises, do not let the batter come in contact with the plastic wrap. We do not recommend mixing this dough by hand.
MAKES: 1 loaf
RISING TIME: 40 minutes
BAKING TIME: 40 minutes
TOTAL TIME: 2 hours, plus 3 hours cooling time
KEY EQUIPMENT: stand mixer, 8½ by 4½-inch loaf pan, pastry brush, instant-read thermometer
INGREDIENTS:
- 2 cups (11 ounces) bread flour
- 6 tablespoons (2 ounces) whole-wheat flour
- 2¼ teaspoons instant or rapid-rise yeast
- 1¼ cups plus 2 tablespoons (11 ounces) warm water (120 degrees)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¾ teaspoon salt
- 1 large egg, lightly beaten with 1 tablespoon water and pinch salt
INSTRUCTIONS:
- In the bowl of a stand mixer, whisk together bread flour, whole-wheat flour, and yeast. In a 4-cup liquid measuring cup, whisk 1¼ cups warm water, 2 tablespoons melted butter, and honey until the honey has dissolved.
- Using the paddle attachment on low speed, slowly add the water mixture to the flour mixture. Mix until the batter comes together, about 1 minute. Increase the speed to medium and mix for 4 minutes, scraping down the bowl and paddle as needed. Cover the bowl tightly with plastic wrap and let the batter rise until doubled in size, approximately 20 minutes.
- Adjust the oven rack to the lower-middle position and preheat the oven to 375 degrees Fahrenheit. Grease an 8½ by 4½-inch loaf pan. Dissolve salt in the remaining warm water, then add it to the batter and mix on low speed until the water mixture is mostly incorporated, about 40 seconds. Increase the speed to medium and mix until thoroughly combined, about 1 minute.
- Transfer the batter to the prepared pan and smooth the top. Cover the pan tightly with plastic wrap and let the batter rise until it reaches ½ inch below the lip of the pan, typically 15 to 20 minutes. Uncover and continue to let it rise until the center of the batter is level with the lip of the pan, approximately 5 to 10 minutes.
- Gently brush the loaf with the egg mixture and bake until it is deep golden brown and registers 205 to 210 degrees Fahrenheit, typically 40 to 45 minutes, rotating the pan halfway through baking.
- Let the loaf cool in the pan for 15 minutes. Then, remove the loaf from the pan and transfer it to a wire rack. Brush the top and sides with the remaining melted butter. Let it cool completely, approximately 3 hours, before serving.
