This loaf looks very white because it is made of a mixture of 1/3 white whole wheat flour and 2/3 all purpose flour. It has made good sandwiches and toast. The trick with sandwich bread is to get a very even crumb, through multiple kneading and rising steps. This recipe is an adaptation of “Excellent White Bread” by Melissa Clark in the New York Times.

 

1 tsp. yeast

¾ cup warm whole milk

1 Tbs. sugar

1-1/2 tsp. kosher salt

1-1/2 tsp. butter, melted

1 egg

1 cup (4.33 oz.) white whole wheat flour (or regular whole wheat flour)

2 cups (8.67 oz.) all purpose flour

Cooking spray

9 x 5 loaf pan

Large mixer (like a Kitchen-Aid)

 

In the mixer bowl, dissolve the yeast and sugar in the warm milk. Let it sit for about 5 minutes for the yeast to bloom. Mix in the salt, melted butter and egg, and mix with the paddle attachment. Add in the flour. Mix with the paddle attachment until smooth, about 2 minutes. Switch to the dough hook and knead the dough until it forms a smooth and elastic ball. This will take a few minutes.

 

Coat the dough ball with a little oil and put it in a rising container to double. This could be done in 1-1/2 hours on the counter or overnight in the refrigerator. When the dough is doubled, knead it for a few minutes, and return it to the rising container for another 30 minute rise. Coat the loaf pan with cooking spray. Take the dough and pat it into a rectangle whose width is about the length of the loaf pan. Fold the dough into thirds along the long side and form it into a cylinder the length of the loaf pan. Put the dough in the loaf pan and cover it with plastic wrap. Allow the dough to rise until the crown comes to the top of the loaf pan. While the dough is rising, preheat the oven to 400 degrees.

 

Slash the top of the risen dough. Base the dough at 400 degrees for 10 minutes and then reduce the temperature to 350 degrees and bake another 20-30 minutes until the top is brown and the bread sounds hollow when tapped. Remove the baked bread from the pan and cool on a wire rack. Do not slice until the bread has cooled to room temperature.