White Sandwich Bread

 

I have a fantastic Bread Machine White Bread recipe  that will blow your mind.  My problem is that my bread machine finally broke after years of heavy use and I haven't found a new one yet.  Because of that, my bread making has been done in my stand mixer and while it does take longer and it's way more hands-on, it's absolutely delicious.  This recipe will yield you two loaves of amazing bread for sandwiches and toast.

I use a combination of all-purpose flour and freshly milled soft white wheat but you don't have to.

2 cups warm water

2/3 cup sugar

1 1/2 Tablespoons active dry yeast

1/2 stick butter, melted

1 1/2 tsp. salt

5 cups all-purpose flour 

1 cup freshly milled soft white wheat 

(or 6 cups of all-purpose flour)

In the mixing bowl of your stand mixer add the warm water, sugar, and yeast. Stir to combine.  Allow the yeast to bloom for 5-10 minutes or until the yeast is nice and foamy.

Mix in the melted butter and salt.

Begin adding the flour slowly, 1 cup at a time.  

Knead the dough with the dough hook attachment until it is smooth and elastic; 6-7 minutes.

Place the dough in a greased bowl and cover with a damp dish towel.  Place in a warm place to rise until doubled; approximately 1 hour.

Grease two 9x5 loaf pans.

Preheat oven to 350 degrees.

Once the dough has doubled, punch it down and knead for a few minutes.  

Divide the dough in half and shape each piece into loaves.  Place each loaf in a loaf pan and allow it to rise for a second time until the dough has passed the tops of the loaf pans by about 1 inch.

Place the loaves into your 350 degree oven and bake for 25-30 minutes or until the tops are golden brown.