Back Pocket Sandwich Bread

While I still think sourdough is king, I cannot emphasize how nice it is to make a good loaf of bread in just a couple of hours, without any of the preplanning and fuss that sourdough requires.

Now, you can't expect the same level of flavor, the chewy texture, or the crisp crust of fresh sourdough, but, and it's a big but, you don't have to care for this dough like it's one of your children.

There's no feeding it multiple times a day, worrying it won't make it because you forgot about it when you went on vacation, or the general coddling that a sourdough starter needs.

This sandwich bread is quick, easy, low maintenance, and consistent!

As the name implies, this is great sandwich bread, but go ahead and use it for any and all of your bread needs. Toast, grilled cheese, slathered in butter, this bread will get the job done.

And at the end of the day, it's miles better than any bland white bread that you'll get at the supermarket.

Recipe Notes

Tangzhong is a Japanese baking technique that improves the softness and shelf life of bread. If you know that you'll be eating this entire loaf the same day it's baked, don't worry about this and just make the recipe as is.

However, if you'll be eating this bread over several days, it may behoove you to employ a tangzhong. It's a simple process where you cook a small amount of flour and water into a paste and then mix that in with your bread dough. This acts as a natural preservative and should slow the staling of your bread.

If you're interested, you'll find the process at the bottom of the recipe.

Back Pocket Sandwich Bread

adapted from King Arthur Baking

• 113g Milk
• 113g Water
• 57g Butter, melted
• 25g Sugar
• 8g Salt
• 2t Instant Dry Yeast
• 360g Bread or AP Flour

1. Combine all ingredients (starting with milk and water) in a stand mixer fitted with a dough hook.
2. Mix on medium-low for 5-7 minutes. The dough should be smooth and pull cleanly away from the bowl.
3. Form the dough into a ball and place in a very lightly greased bowl. Cover and bulk ferment at room temperature until doubled in size, between 1-2 hours.
4. Punch down and shape the dough into an 8-inch long log, or as long as your metal loaf pan.
5. Place the shaped dough into a lightly greased loaf pan (something in the 8x4 inch range) and gently cover with lightly oiled plastic wrap.
6. Proof for about 1 hour, or until the dough has risen and domed about 1 inch above the rim of your pan.
7. Bake in a preheated 350F oven for 30-40 minutes, or until an internal temperature of 185-190F.

Tangzhong:

1. Take your 113g of water and 3T of flour from your 360g and combine them in a small pot.
2. Heat over medium heat stirring consistently until a thick paste forms, 1-2 minutes.
3. Remove from the heat and continue to stir so that it cools slightly and is now "hot".
4. Now add this warm paste along with all of the other ingredients to your stand mixer and continue with the recipe as usual.