Elaines Most Excellent Sandwich Bread Recipes

SABRINA'S SANDWICH BREAD

Steps:

• Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
• Add honey, butter and salt; whisk until yeast is dissolved.
• Let stand until foamy, about 5 minutes.
• Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
• Add 3 more cups of flour; mix until incorporated.
• On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
• Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
• Preheat oven to 400.
• Butter two 4 ½ by 8 ½ inch loaf pans.
• Punch down the dough; transfer to a lightly floured surface.
• Divide dough in half.
• Gently knead each piece until smooth.
• Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
• Place loaves, seam side down, in buttered pans.
• Let rise until dough reaches top of pans, 15 to 20 minutes.
• Brush top of loaves with butter.
• Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
• Let cool slightly in pans on wire racks; unmold.
• Let cool until just warm before slicing.

PERFECT SANDWICH BREAD

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.