Sabrinas 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.

SABRINA'S SANDWICH BREAD

Steps:

• Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the 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 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. 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 degrees. Butter two 4 1/2- by-8 1/2-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 sides down, in buttered pans. Let rise just until dough reaches tops of pans, 15 to 20 minutes. Brush tops 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.