Perfect Sandwich Bread

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 5 -7 cups bread flour
• 1 2/3 cups milk
• 1/2 cup warm water (110 degrees)
• 2 tablespoons active dry yeast (or 3 packets)
• 3 tablespoons honey
• 2 teaspoons salt
• 2 tablespoons oil
• 1 pinch sugar
• 1 egg, beaten (optional)

Recipe

• 1 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.
• 2 put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• 3 add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• 4 add in more flour, one cup at a time until it gets to hard to stir.
• 5 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.
• 6 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).
• 7 sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• 8 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.
• 9 place each loaf in a greased (i use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• 10 if you choose, brush with the egg for a nice glossy look (i prefer it).
• 11 bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• 12 the bread is done when it's golden and sounds hollow when you tap on it.
• 13 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).
• 14 cool at least 10 minutes before cutting.