This is great sliced thick and used to make a sandwich or luxurious toast (but with soup, I prefer whole wheat bread). I used to make this monthly but haven’t in many years– I just found the recipe card recently.
White sandwich bread (two loaves, takes 4-5 hours total including cooling)
Mix and let stand 5-10 minutes:
- 4 tsp dry yeast
- 1/4 cup warm water
- 1 cup warmed milk
- 1 cup warm water
- 2 Tbsp melted butter
- 2 Tbsp honey
- 1 Tbsp salt
Combine the two mixtures. Gradually add:
- 5 cups white flour (or a bit less)
Knead for 10 minutes (set a timer… I find it’s always longer than I think)
Lightly oil the dough, put it in a bowl, let rise 1 to 1.5 hours until doubled.
Punch down, let it rise again (about an hour). <– I’m not sure how necessary this step is, but haven’t tried to omit it
Divide the dough in half, punch down again, put in greased loaf pans.
Let rise (loosely covered) yet again until doubled, about an hour.
Bake in a 450 oven for 10min, then reduce to 350 for 30min.
The bread should sound hollow when tapped.
Let fully cool on a rack.