Sandwich Bread Loaf 

 Serves: 1 loaf | Prep Time: 2 hours | Cook Time: 45 to 60 min

Ingredients

• 1lb (454g) Better Batter (choose one):
  • Better Batter Bread Flour
  • Better Batter Pizza Crust Mix*
    • If using pizza crust mix, do not add salt
• 1 ½ tsp (9g) salt
• 1pkg (7g) Yeast, instant, rapid or active dry
  
• ¼ cup (35g) granulated sugar
  • For sweeter bread, use up to 56g sugar or maple sugar
• 1 1/4 cups (284g/ml) water at 110-115°F
  • If additional moisture is needed, add 1 Tbsp at a time, up to 1 1/2 cups (340g) of warm water, milk, or milk substitute
• 3 whole eggs or egg substitute (150g Aquafaba or egg substitute)
• ¼ cup (54g) avocado oil
  • or extra virgin olive for Cinnamon Raisin Bread
• 1 cup raisins, that have been soaked in boiling water for 30 minutes and drain
• 2 tsp of cinnamon. this is added to your dough after mixing.

 

Instructions

Bakers Note: Steam allows the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently.

 

Preheat oven to 375F

 

Use cooking spray to coat a standard 8×4 pan, 9x5 loaf pan, or 9x4 pullman loaf pan, Do NOT use glass pans.

 

Add all ingredients into the bowl of the stand mixer.

 

Mixing. Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy. Turn mixer off and remove paddle. It should be wet and sticky

 

Transfer. Using a wet spatula or a plastic scraper transfer the dough into the prepared loaf pan.

 

To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate a domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2" shorter than the rest of the loaf.

 

Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place with relatively high humidity will result in the best rise and shape.

 

Uncover the dough. Use a razor sharp straight edged knife or scalpel to slice three parallel diagonal lines in the top of the dough, about 1/2 inch deep. Take care not to deflate dough.

 

Spray heavily with a spray bottle. This helps the crust to not dry out will give "oven spring" to the loaf.

 

Bake the bread in the middle of the oven. Immediately spray water from a spray bottle into the oven and repeat 2 or 3 times during the first 10 minutes to aid in creating the crust and texture. This is very important to get the best oven spring and help with texture of the finished loaf. After the first 15 to 20 minutes, reduce the temperature to 350°F and continue baking 45-60 minutes. In a properly calibrated oven, the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°F.

 

Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour.

 

Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5-hour cooling time and the moisture has a chance to equalize.

 

Wait till bread has been cooled for at least 5 hours before slicing.

 

Recipe & Photography originally submitted 2025 by Patrick Auger.