![\"sandwich](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/06\/sandwich-bread.jpg\")
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Directions :\u00a0<\/span><\/p>\n 1\/2 Tbsp. of active dry yeast<\/p>\n 2 1\/4 cups plus 1 Tbsp. of warm milk , about 95 F temperature<\/p>\n 3 1\/8 cup of bread flour<\/p>\n 1\/2 Tbsp. of kosher salt<\/p>\n 1\/8 cup of honey or 2 1\/4 tbsp. of sugar<\/p>\n 3 Tbsp. of melted butter or vegetable oil<\/p>\n 1 whole egg<\/p>\n 1. Dissolve the yeast in the warm milk , whisk , and let it sit about 5 minutes .<\/p>\n 2. In a large bowl , combine the rest of the ingredients , then make a well in the center and pour the milk yeast mixture into the flour mixture . Stir with wooden spoon , or you can use your mixer to do this for you , and switch to dough hook when the dough gets too heavy to be mixed with the paddle attachment . I used wooden spoon , and after a while it gets heavy and i used my hand to mix the dough . Keep mixing the dough and kneading the dough until it cleans the sides of the bowl .<\/p>\n 3. Knead the dough 5 more minutes on a lightly floured surface until the dough is tacky , soft and elastic . Then return the dough into lightly buttered bowl , and cover with plastic , let it rise overnight in the fridge or , let it rise in warm temperature for 90 minutes .<\/p>\n 4. Once it’s done rising , take it out from the bowl , if it was in the fridge overnight , take it out , let it sit on the counter for 2 hours before handling it . Then pat down the dough into rectangle 5×8 inch , then start from the 5 inches , fold the dough to the center , then roll it up like a towel . Place in a baking dish lined with parchment paper . Let it rise for 40 more minutes , then bake at 350 F for 20 minutes then turn and bake another 20 minutes .<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This afternoon i decided to make sandwich bread , the dough was also called milk dough , other ingredients are pretty much normal , in your pantry ingredients . It turns out really good as home made bread usually are , better than store bought obviously it’s chemical free , since there is no preservatives in the bread itself . I also used honey instead of sugar , the bread turns out really delicious ! This might take a little time to make , but really it’s not bad at all , consider it a good workout for your hand if you don’t use the mixer . You can always use your standing mixer to do this for you but i would rather do it by hand because with mixer you tend to add too much flour , and as a result you will have a very dry bread instead of soft . Directions :\u00a0 1\/2 Tbsp. of active dry yeast 2 1\/4 cups plus 1 Tbsp. of warm milk , about 95 F temperature 3 1\/8 cup of bread flour 1\/2 Tbsp. of kosher salt 1\/8 cup of honey or 2 1\/4 tbsp. of sugar 3 Tbsp. of melted butter or vegetable oil 1 whole egg 1. Dissolve the yeast in the warm milk , whisk , and let it sit about 5 minutes . 2. In a large bowl , combine the rest of the ingredients , then make a well in the center and pour the milk yeast mixture into the flour mixture . Stir with wooden spoon , or you can use your mixer to do this for you , and switch to dough hook when the dough gets too heavy to be mixed with the paddle attachment . I used wooden spoon , and after a while it gets heavy and i used my hand to mix the dough . Keep mixing the dough and kneading the dough until it cleans the sides of the bowl . 3. Knead the dough 5 more minutes on a lightly floured surface until the dough is tacky , soft and elastic . Then return the dough into lightly buttered bowl , and cover with plastic , let it rise overnight in the fridge or , let it rise in warm temperature for 90 minutes . 4. Once it’s done rising , take it out from the bowl , if it was in the fridge overnight , take it out , let it sit on the counter for 2 hours before handling it . Then pat down the dough into rectangle 5×8 inch , then start from the 5 inches , fold the dough to the center , then roll it up like a towel . Place in a baking dish lined with parchment paper . Let it rise for 40 more minutes , then bake at 350 F for 20 minutes then turn and bake another 20 minutes . <\/p>\n","protected":false},"author":16,"featured_media":2563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2562"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2562\/revisions"}],"predecessor-version":[{"id":2564,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2562\/revisions\/2564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2563"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}