White Sandwich Bread

I have recently started making homemade bread rather than buying it.  I wanted to find a recipe for bread that would not be as dense as most homemade breads, so I started searching out the internet.  Google led me to www.thehungrymouse.com where I found the recipe for this bread, which is light and fluffy, and big enough to make sandwiches.

I have passed this recipe on to others, and as far as I know only one person had any kind of trouble.  But she has since figured it out and no longer has trouble making it, as far as I know.  I haven’t had any trouble, myself, but yeast can be tempermental.  I only have this one picture, but if you go to the hungry mouse blog, the blogger there has step-by-step instructions, which are quite helpful.

Ingredients:

2 cups lukewarm water

2 Tbls. sugar

1 Tbls. dry active yeast

2 Tbls. butter, softened

5 1/2 cups all purpose flour + more for kneading the dough

1 Tbls. kosher salt

*Yields 2 standard loaves

Directions:

  1. Put water and sugar in a large bowl and whisk together.
  2. Add yeast and whisk again.  Let sit for about 10 minutes, until yeast mixture looks frothy.
  3. Cut up the butter.  Add butter, flour, and salt to yeast mixture.
  4. Mix well to combine ingredients.
  5. Knead for 3-5 minutes until the dough forms a smooth, elastic ball.
  6. Form into a ball and put in a large, lightly greased bowl.  Flip the dough ball to grease all sides.  Cover bowl with plastic wrap.  Place in a warm place and let rise about an hour (or until doubled in size).
  7. After it has risen, punch down the dough.
  8. Knead a few times and form into a neat ball.  It should be smooth and a bit tacky.
  9. Lightly flour a dough board, and set ball on it.
  10. Divide dough ball with a knife.
  11. Knead each half a few times and form into two loaves.
  12. Lightly grease two one-pound loaf pans.  Place a loaf into each pan.
  13. Let rise, uncovered, about an hour (until they have doubled in size).
  14. Bake loaves 35-40 minutes in a 350 degree oven.
  15. When finished, the loaves will be a light brown, and they will sound hollow when tapped lightly on top.
  16. Let the loaves cool about 5 minutes in the pans, then let them finish cooling on wire racks or on the counter.
  17. Will keep about 4 days on the counter, tightly wrapped.  (Can be frozen or refrigerated, too.  Wrap well in plastic wrap and foil if freezing.)
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