Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it sit for about 5-10 minutes until the yeast is activated. You should see a foamy layer on the surface, indicating that the yeast is active.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center for the wet ingredients.
Combine Wet Ingredients: Pour the activated yeast mixture into the well in the flour. Add the softened butter and the egg. Mix the ingredients together until a dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
Shape the Dough: Punch down the risen dough and turn it out onto a floured surface. Divide it into two equal portions and shape each into a loaf. Place the shaped loaves into greased loaf pans.
Second Rise: Cover the loaf pans with a damp cloth and let the dough rise for another 45-60 minutes, or until it reaches just above the rim of the pans.
Preheat the Oven: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Bake: Bake the loaves in the preheated oven for 25-30 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
Cool: Allow the bread to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.
Enjoy: Once cooled, slice the Chef Alina Sandwich Bread and enjoy it with your favorite fillings. Whether it’s a classic ham and cheese or a gourmet turkey avocado, this bread will elevate your sandwich game to a whole new level!