Sandwich Bread Recipes

Steps:

• add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
• put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• add in more flour, one cup at a time until it gets to hard to stir.
• turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
• put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
• sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
• place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• if you choose, brush with the egg for a nice glossy look (i prefer it).
• bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• the bread is done when it's golden and sounds hollow when you tap on it.
• remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
• cool at least 10 minutes before cutting.

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

Steps:

• Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes.
• Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky.
• Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour.
• Form the loaf: Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide smooth 8-inch log with your hands, tucking the ends underneath. Transfer to a lightly oiled 8 1/2-by-4 1/2-inch loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour.
• While the dough rises, preheat the oven to 350˚ F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. When cool enough to handle, remove the bread from the pan to a rack and let cool completely.