Fresh Milled Everyday Dough Sandwich Bread

This is my go-to sandwich bread version of our Everyday Dough, and it’s exactly what I hoped for after so many rounds of testing: soft, plush, sliceable bread with the perfect bounce.

The lemon juice in the base dough gives it that pillowy crumb that stays soft longer, making it perfect for everyday sandwiches, toast, French toast, or freezer prep. It’s simple, reliable, and the loaf I find myself making on repeat every single week.

Prep Time 15 mins

Cook Time 35 mins

Rest Time 3 hrs

Total Time 3 hrs 50 mins

Difficulty: Intermediate

Cooking Temp: 350 F

Servings: 2

Description

This is my go-to sandwich bread version of our Everyday Dough, and it’s exactly what I hoped for after so many rounds of testing: soft, plush, sliceable bread with the perfect bounce.

The lemon juice in the base dough gives it that pillowy crumb that stays soft longer, making it perfect for everyday sandwiches, toast, French toast, or freezer prep. It’s simple, reliable, and the loaf I find myself making on repeat every single week.

For 2 Soft Sandwich Loaves

1 Everyday Dough (https://kernrivermilling.com/recipe/fresh-milled-everyday-dough-recipe/)
2 tbsp Butter (for brushing at the end)

Instructions

1
- Begin by making 1 full batch of our Fresh Milled Everyday Dough. This dough makes 2 large sandwich loaves.
  Recipe here: Fresh Milled Everyday Dough
- Line 2 bread pans with parchment paper. I use 9x4 Pullman loaf pans without the lid.
  If you want to use my parchment trick, check out THIS video.
- After the dough completes the first rise, gently turn it onto a lightly oiled work surface and divide it evenly into 2 pieces.
- Shape each piece into a sandwich loaf by rolling the dough into a long rectangle, about 8 inches wide by 18 inches long. Don’t stress about exact measurements. You want it thin enough to roll up smoothly like a cinnamon roll, but thick enough that it won’t tear.
- Starting from the short side, roll the dough up tightly and pinch the seam and ends closed.
- Place each loaf seam-side down into the prepared pans.
- Cover and let rise for about 45 minutes, or until the dough has nearly doubled and is reaching the top of the pan.
- While the loaves are rising, preheat the oven to 350°F.
- Bake for 30–40 minutes. My oven usually lands closer to 38 minutes, but start checking earlier since every oven runs a little differently.
- Use an instant-read thermometer to make sure the center reaches 190°F.
- Brush the tops with melted butter if desired for an extra soft crust.
- Once baked, remove the loaves from the pans immediately and let cool fully on a wire rack before slicing. Cutting too soon can make the crumb gummy.
- Store airtight and away from heat.
  
  The best part about this dough is how versatile it is. Once you’ve made this sandwich bread version, you can use the same Everyday Dough to make dinner rolls, cinnamon rolls, hamburger buns, breadsticks, braided breads, and so many other cozy variations.
  
  Be sure to check out all of our Everyday Dough based recipes for even more ways to use this one reliable dough.

Keywords: fresh milled sandwich bread, soft pillowy loaf, everyday dough sandwich loaf, hard white wheat bread, sliceable sandwich bread, weekly bread loaf

Read it online: https://kernrivermilling.com/recipe/fresh-milled-everyday-dough-sandwich-bread/

Kern River Milling