Noreen’s Sandwich Bread Loaf

This recipe comes from my sister-friend Noreen from Noreen’s Kitchen.  It is the BEST sandwich loaf I have tried to bake, to date. It is incredible. I use this recipe for MANY breads. It is soft, and has amazing crumb and rise. Head over to her website and you tube channel and tell her The Kneady Homesteader sent you! 😀

https://www.noreenskitchen.com/

Noreen’s Sandwich Bread Loaf:
2 tsp instant yeast
2 tbl granulated sugar
2 tbl soft butter
1 tsp salt
2 tbl milk powder
1 1/2 cups warm water
4 cups bread flour

In my kitchenaid Stand Mixer I add in this order:
warm water
yeast
sugar
butter
milk powder
flour
salt

Using dough hook attachment, mix on level 2 until dough ball forms, then set timer to knead it for 5 minutes.

Remove from mixing bowl, form into ball, place in oiled bowl and cover for 1 hour. Punch dough, remove, lay flat on board, press out remaining air bubble, roll into loaf shape tucking in ends and pinching dough…. place in oiled bread pan and allow to rise 1 hour…… remove tea towel, and bake in a 350 degree oven for 25-35 minutes. Once removed, coat top of bread with butter to keep the top soft.

1559366_10201487212202532_1269110022_o

8 thoughts on “Noreen’s Sandwich Bread Loaf

  1. Heather, can this sandwich bread be made without a stand mixer or is it to difficult? Currently making a classic white bread for our sandwiches and while they rise okay the 1st go ground they last couple of batches don’t seem to be rising quite enough. Just wondering whether a stand mixer is necessary or not as I don’t have one.
    Oh! BTW I love your Youtube Channel & congrats on your new adventure here on the net.

    Thanks!
    GayNell Hilton

    • Thanks GayNell! 😀 I hand kneaded this recipe for months before I got a stand mixer. Just set your timer and knead it for 10 minutes!!!! Under kneading your dough can result in poor rise. Also, your water being too cool or too warm won’t activate the yeast properly. I remember one time making a loaf of bread and it was as flat as a pancake and hard as a brick. HAHAHA I have learned the hard way! I have carpal tunnel and some arthritis in my hands, so hand kneading 3 loaves every other day not to mention rolls, ect was too much for me. I was in a lot of pain. But if I wasn’t baking bread for 4 teens, a husband, a toddler and myself, and only baking a loaf every 2-3 days I could have handled it. I love hand kneading. There is something very therapeutic about it. So yes, you definitely can hand knead. Just make sure to set that timer! 😀

  2. Thank you so much Heather! Ol Arthur has set up in my hands as well & kneading seriously makes my hands hurt. There is only 2 of us so I can get away with making bread once a week which I generally do on Sundays. The recipe I currently have makes 2 loaves which holds me for a week. We love it. I’ll give this one a try and drop some heavy hints to Santa that I want a Kitchen Aid mixer for Christmas. Ha! Thanks again!

  3. I would love to try this bread. Can it be made in a bread machine? My daughter has a KitchenAid, but she lives 1/2 hour from here. I figure if a bread machine can’t do this, I’ll go to my daughter’s house and make a few extra loaves for them.

  4. Hi Heather! I am from Singapore and is desperately trying to get my white sandwich bread right!
    I had come across similar recipes and I mean hydration to flour proportion is same.
    You use water while the other recipes I came across is a mixture of water + egg or water + egg + whipping cream.
    Net wet of total wet ingredients is the same as the weight of 1 3/4 cups of water (in your recipe)
    The nerve wrecking problem (because I have tried countless time)I face is the dough is super wet!
    In your video, you mentioned that once the dough becomes a ball, knead for a further 5mins(I use kitchenaid speed 2) but the dough is very wet and despite me adding more flour (50g) and knead for 10mins, i still can’t get a ball!. It is the same problem I face with the rest of the recipes too and normally I need to knead for at least 50mins by which my poor mixer is overheated and the gluten structure is too strong!

    I really hope you can assist me and shed some light into what could have gone wrong 🙁

    • Hi Mavis!!!!! I know measurements there are a bit different, but if this is an issue you are having across every recipe, then it may be your altitude or humidity or some other factor that effects your dough, which is completely normal. every time i make bread my recipe is tweaked a tad here and there to accommodate my weather and humidity in my kitchen. just go ahead and add more flour until your mixture firms up. you definitely should not have to knead it for 50 minutes! 5 minutes tops! you may find you need to add another whole cup of flour! or more! that has happened to me often before. Its ok. Just add flour a bit at a time until you get that consistency you are looking for. I hope this helps!

  5. We have made 3 loaves of this and we love it!! I made the dough in my bread machine, then baked it in the oven. One loaf was killed at dinnertime! =)

Leave a Reply

Your email address will not be published. Required fields are marked *