Sweet Sandwich Bread Recipes

Steps:

• 1. Heat water to 110 - 120 degrees. Combine water, sugar and yeast in mixing bowl of a stand mixer and let sit until frothy, about ten minutes.
• 2. Add remaining ingredients and run the mixer on low just until the dough is smooth and well combined. Longer kneading seems to make the bread crumbly. Dough will be slightly sticky.
• 3. Cover bowl and let rise until roughly doubled, about 45 minutes.
• 4. Punch dough down. Divide in half, and shape each half into a loaf. You can roll it out then roll them up. I choose the lazy route and just sort of squash them into the bottom of a greased bread pan.
• 5. Set oven to 350 and let loaves rise again until roughly doubled. Bake about 30 minutes, until browned.
• 6. Cool a few minutes in pans, then remove and cool completely on a wire rack. This is much easier to slice the next day, so at this point I wrap and store it in the pantry or freezer.

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:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.