Homemade Sandwich Bread (Ninja Combi & Oven Directions)

Name: Homemade Sandwich Bread (Ninja Combi & Oven Directions)
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 25 min
Yield: 16 slices
Cuisine: American
Ingredients: 3 cups all-purpose flour; 4 Tablespoons melted butter (cooled slightly); 1½ teaspoons instant yeast; 1 Tablespoon granulated white sugar; 1½ teaspoons kosher or fine grind sea salt; 1 cup whole milk (plus a little more only if needed); 1-2 Tablespoons butter

Soft buttered sandwich loaf proved in the Combi pan, then baked on Combi Crisp with the tin sitting in water.

3 h 25 min start to finish
Serves 16 slices
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

ProveProof Combi Crisp Flour & dough Bread American Vegetarian

By The Salted Pepper.

Set your Combi

SwitchCombi Cooker

ProveProof35°C95°F45min
ProveProof35°C95°F30min
Combi Crisp160°C325°F30min

Start to finish3 h 25 min25 min prep + 2 h 30 min waiting + 30 min cooking

ShelfLoaf pan sits directly in the Combi pan (no rack; the page says a rack puts the bread too close to the element)

Water in the pan120 ml1/2 cup water in the Combi pan

You'll need

375 g3 cups13 oz all-purpose flour
4 Tablespoons melted butter (cooled slightly)
1½ teaspoons instant yeast
1 Tablespoon granulated white sugar
1½ teaspoons kosher or fine grind sea salt
240 ml1 cup whole milk (plus a little more only if needed)

Buttering for Cooling

1-2 Tablespoons butter

Method

Making the Dough

Add all of the ingredients to the bowl of an electric stand mixer except for the milk. Using the dough hook attachment, mix on lowest speed for about .
Our tip Hold back the 1 to 2 tbsp butter at the end of the list: it's for greasing and the crust, not the dough.
Add in half of the milk and mix on the lowest speed until the mixture starts to come together. It will look dry and crumbly at this point. Add half of the remaining milk and mix on low until a shaggy dough ball has formed. It will start out looking dry and as it mixes the flour will absorb the milk and become more hydrated.
When a shaggy dough ball has formed, add in the remaining milk 1 Tablespoon at a time and mix on Speed two. The dough is perfectly hydrated and ready to use when it becomes a smooth ball and about half dollar size of it is sticking to the bottom of the mixing bowl. You may not use all the milk and you may need a little more depending on the flour and humidity. Go by looks of the dough and you will have perfect bread. This kneading process on speed two will take .

First ProveProof of the Dough

Once the dough is ready, form it into a ball or disc. Lightly butter the bottom of the Ninja Combi pan or a large mixing bowl and place the dough in the bottom. Ninja Combi: ProveProof directly in the Combi pan on 35°C95°F for or until doubled in size. Room Temperature: ProveProof in covered mixing bowl until doubled in size. This can take .
Our step Butter the loaf pan while the dough proves, so it's ready for step 6.

Shaping and Second ProveProof

Once the dough has doubled in size, remove it from the bowl or pan and press it out on clean work surface into a rectangle that is about 10” wide by 8” long. I don’t usually have to flour the work surface, but you can if needed. If this is the first time you have shaped dough for a loaf of bread, I recommend you watch the video in the post.
Fold the top third of the dough towards the middle and press away from you to form tension and start to form a log shape. Tuck in the sides and then bring the bottom of the dough that is closest to you up to the middle to finish the log shape. Pinch the seams together and place the dough into the buttered loaf pan.
Ninja Combi: Place the loaf pan directly into the Combi pan. You do not want to use a rack because it will put the bread too close to the heating element. You can add the 120 ml½ cup of water now or after the second proofing and before baking. Select the proof function and set the temperature to 35°C95°F and the time for . When the second proofing is done, score the bread down the middle with a sharp knife or bread lame about ½” deep. Room Temperature: Loosely cover the loaf pan and let it sit in a warm place for or until the dough just starts to rise over the lip of the loaf pan.When the second proofing is done, score the bread down the middle with a sharp knife or bread lame about ½” deep.

Baking in the Ninja Combi

Make sure you have 120 ml½ cup water in the bottom pan and the loaf pan is sitting directly in the Combi pan. It’s fine that it is sitting in the water. Select the CombiCrisp function and set the temperature to 160°C325°F and the time for . HIt start. It will steam for a short time and then the countdown will start. When the time is up remove the loaf pan and proceed to the cooling phase.
Our tip The oven test in step 9 works here too: a golden top and a hollow sound when you tap the base. A thermometer in the middle should read about 88°C190°F.

Baking in a traditional oven

Preheat the oven to 190°C375°F. Place the loaf pan on the middle rack and bake at 190°C375°F for or until golden brown on top and it should sound hollow when you tap on it.

Buttering & Cooling

When the bread is done, remove the loaf pan from the oven or Ninja Combi and turn it over onto a cooling rack to remove the loaf of bread. Liberally butter the outside and wrap in a tea towel or flour sack to cool. This will soften the crust for the perfect sandwich bread. Allow to cool completely before slicing.