Butter Crust Sandwich Bread

I wanted to make BLTs but didn't have bread in the house. I decided to make some. I ran across this recipe when I did a search for sandwich bread. As I read the mixed reviews I thought "perfect." It's got disaster written all over it. My kind of recipe. Better yet, my yeast is practically from ancient Egypt. What could go right? I would have blog entry. Like I need more material for that. But after following the recipe carefully (even weighing the flour), it turned in into a great bread for sandwiches.

Butter Crust Sandwich Bread
Touch guides you in three ways as you make this bread: Knead the dough until it feels smooth and elastic; press it to see if it has risen enough; and then tap the baked loaf to determine if it has finished baking. Serve toasted with preserves, or use for sandwiches.
Tip: Bread is done when it has reach an internal temperature of 200 degrees.
Yield: 1 loaf; 10 servings (serving size: 1 slice about 2 oz. each)


  • 1 tablespoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm fat-free milk (100° to 110°)
  • 2 tablespoons butter, melted and cooled, divided
  • 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces) Weigh it!
  • 1 teaspoon salt
  • Cooking spray


Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Stir in 1 tablespoon butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray, and cover; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 400°.
Uncover loaf; drizzle surface of loaf with remaining 1 tablespoon butter, gently spreading with a pastry brush. Cut a (1/4-inch-deep) slit lengthwise down center of loaf using a sharp knife.
Bake at 400° for 30 minutes or until the bread is browned on bottom and sounds hollow when tapped. Cool on wire rack.

Nutritional Information

187 (16% from fat)
3.3g (sat 1.5g,mono 0.9g,poly 0.5g)

1 comment:

Taryn said...

yum! how did I miss that?