American Sandwich Bread with Sponge | Baking Great Bread at Home Recipe Pantry
Soft, tender sandwich bread using a 50% sponge method for an even crumb that slices beautifully — sandwiches, toast, or just butter.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Plastic wrap
- Damp towel
- Kitchen scale
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Loaf pan
- Pastry brush
- Cooling rack
- Oven
- Aluminum foil
- Pastry cutter
- Bench scraper
- Kitchen timer
- Spatula
- Whisk
- Fork
- Baking sheet
- Kitchen towel
Ingredients
- Sponge: bread flour (280g)
- Sponge: warm water (210g)
- Sponge: instant yeast (amount not specified in page text)
- Final Dough: fresh bread flour (280g)
- Final Dough: room temperature milk (115g)
- Final Dough: softened butter (45g)
- Final Dough: sugar (35g)
- Final Dough: salt (10g)
- Final Dough: yeast (3g)
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