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Marshall’s Monday-made Sandwich Bread

May 3, 2022

If y’all have been following us for any length of time you know several things about me: I’m not a good bread baker (my mom sure is!) and Marshall loves a grilled cheese.


There begins the conundrum.


Several years ago I decided I would have a “year of bread” during which time I would learn how to make and perfect different varieties of breads. That turned into a couple of years of failing, tossing, trying and finally learning a few styles of bread that I feel somewhat confident about serving. I’ve shared a couple of them on the blog before (alternatively some are in the cookbook) - the almost no knead artisan bread, no fail biscuits, cornbread, pizza dough and cinnamon bread. I posted a picture this week on social media of sandwich bread Marshall is digging these days and had a gaggle of requests for the recipe. I figured this was the easiest and most central place to post it.


The only downside to this bread is it makes one loaf. I have other recipes for multiple loaves but this is Marshall’s favorite. It doesn’t take too long so o it up each week.


Marshall’s Favorite Sandwich Bread:

makes 1 loaf


2.5 cups King Arthur Flour

2 teaspoons instant yeast

1.5 teaspoons salt

3/4 cup whole milk, heated to 85 degrees

1/3 cup hot water

2 tablespoons unsalted butter, melted

2 tablespoons honey


  1. Combine the milk, water, butter and honey and stir to dissolve honey.
  2. In a stand mixer combine the dry ingredients and whisk.
  3. With the mixer on low and using a dough hook, slowly add the wet ingredients to the dry. Once combined, increase the speed to medium and mix for 7-9 minutes or until the dough is in a ball and clears the sides of the bowl. (Don’t rush this step! It’s where the gluten sets up.)
  4. Transfer the dough to a floured surface and knead for 1 minute. Form into a ball and place in a large bread bowl. Cover with a towel and let proof for 1 hour in a warm environment (I use my oven on the proof cycle at 100 degrees.)
  5. Once the dough has doubled in size remove from bowl and place on the surface used before. Punch down to deflate. Use a rolling pin to form a rectangle approximately 8x10 inches.
  6. Roll the dough rectangle into a log and place, seam side down, in a bread pan coated with oil/Pam/butter. Cover with towel (or Saran Wrap that’s lightly sprayed to keep it from sticking to the dough) and let rise for 45 minutes or when the bread rises slightly above the pan.
  7. Once you are complete with your second rise bake for 30-35 minutes at 350 degrees. Whenthe bread is golden on top remove from oven.
  8. Remove from the oven and bread pan. Turn the loaf over and thump on the base. If the loaf sounds hollow on the base it is fully baked.


This bread is great in every way. Marshall obviously eats a grilled cheese almost every day. Barry loves an egg sandwich for breakfast and I will say it makes amazing cinnamon toast.


A few tips I’ve learned along the process are:


  1. Proof first in the oven at 100 degrees and the second proof on the counter under lights (I raise the pan on stacked books). That way you don’t change the environment mid-rise when you start to heat up your oven.
  2. When I measure my flour, I pour into a measuring container and fluff with a fork. It blends easier and you don’t get a chunk of flour in a bite. And you’ll get better measurements.
  3. I alternate between using instant yeast and active dry yeast. I’ve never fooled with fresh yeast because it’s so expensive and perishable. There are 2 types of dry yeast - instant and active. I gave the measurements for instant in this post but if you only have active, no sweat! Just use 25% more to compensate for inactive cells. (That’s a tip I learned from an experienced baker about all recipes. Due to the treatment of the yeast cells in the production process active dry yeast has more inactive cells and must be treated before mixing. So they must be dissolved in sugar and liquid until bubbly and you’ll need 25% more of the product). Conversely if the recipe calls for active dry and you’d like to use instant, use 25% less. This is true for every bread recipe I’ve found.
  4. By rolling the dough you’ll get a better and more uniform rise.
  5. If you want to do an egg wash on your loaf before baking you can. I don’t love that look and it takes an extra step.
  6. You can reduce the King Arthur flour to 1.5 cups and add 1 cup whole wheat flour if you’re feeling like you need a little extra fiber. Or just eat an apple?


Okay! Easy peasy. Pleas let me know how your like this bread! Snap some pics and post on social media!


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