Easy Sandwich Bread
Why This Recipe Works
We knew that hastily made yeast breads can sometimes lack the structure necessary for a satisfactory rise, and their interiors are often coarse and craggy. Our goal was to make a soft, well-risen, even-crumbed loaf of bread without kneading or shaping, from start to finish in less than 2 hours.
To encourage maximum gluten structure, we used high-protein bread flour instead of all-purpose flour. We also reduced the fat and sugar slightly and withheld salt until the second mix, which gave our bread more spring and lift.
Switching our mixer’s dough hook for a paddle and increasing the speed to medium not only shortened our mixing time but also gave our dough enough structure to rise into a pleasing dome shape, which we highlighted with a shiny egg wash before baking and brushed with a thin coat of melted butter after.