Fresh baked sandwich bread

You’ll Need :

Prepare yeast mixture:

3/4 cup (174g) water
1/2 cup (125g) whole milk
1 packet (9 grams) yeast

This was my 6th attempt at making this loaf. Tasted great every time but never looked this good. Thought i’d post it here (also my first post here i think). For my initial attempts i used pastry flour (type 405) just because it was easily available but this time i used bread flour (type 812) instead. Maybe that’s why the loaf turned out better.

Prepare yeast mixture:
3/4 cup (174g) water
1/2 cup (125g) whole milk
1 packet (9 grams) yeast

Dry ingredients:
3 cups (440g) bread flour
1.5 teaspoons (8g) fine sea salt
1 tablespoon (21g) granulated sugar

When dough forms add:
3 tablespoons (42g) unsalted butter softened

Method:

Add the wet ingredients to the dry ingredients and form a wet dough
Gradually add butter until a slightly wet dough forms
Shape the dough into a ball, cover and let it rise for 1-1.5hr
Deflate and roll into a log and place in a 9″ loaf pan
Let it rise for another 1-1.5hrs then bake for 35-40 mins at 350 F or 180 degree Celsius
take the loaf out of the pan and let it cool on a wire rack