Fluffy White Sandwich Bread

Fluffy White Sandwich Bread

Creates 2 8x4 sandwich loaves.

Ingredients:

• 1 package of active dry yeast OR 2 + 1/4 tsp. active dry yeast

• 1 + 2/3 cup warm water (110 degrees F)

• 1.5 Tablespoons honey or agave

• 1.5 tsp. salt

• 2 Tablespoons butter; cubed (at room temp)

• 4.5 cups unbleached all purpose flour OR bread flour; spooned and measured correctly

• melted butter; for brushing on top once baked

Instructions:

1. In a bowl of a stand mixer combine the yeast, water, and honey. Allow the yeast to bloom for 5-10 minutes. It should smell yeasty and have a foamy texture.

2. Add 4 cups of flour, salt, and butter and knead for 6-9 minutes on medium speed until the dough is pulling away at the sides of the bowl. IF the dough is still too sticky and wet that it clings to your hands, add flour a tablespoon at a time until it becomes one big ball and is soft to the touch.

3. Shape the dough into a ball by slightly patting it together and put it in a separate greased bowl. The bowl needs to have 3-4 inches of rise room. Cover with a lid OR a warm wet kitchen towel. Plastic wrap also works for this.

4. Let rise covered for about an hour or until it doubles in size. You can put it in the oven with the light on to create a warm environment if your house runs cold.

5. Flour a clean counter or workspace and turn over the dough onto the counter. If you find the dough is sticky, you can use wet hands to help nudge the dough out of the bowl.

6. Divide the dough into two equal pieces and lightly shape into two loaf shaped rectangles.

7. Tuck the ends over and pull the dough towards yourself to create surface tension. Place each loaf in a greased loaf pan and cover with a damp towel or plastic wrap. Let rise until doubled in size or for about an hour. The dough should be risen and at it’s peak. If it starts to fall, it is over-proofed. If you poke the bread and the indent stays, your bread is ready to bake.

8. Toward the last 10 minutes of the rise, preheat the oven to 390 degrees F.

9. Place the uncovered loaves in the oven and bake for 25-30 minutes, or until the tops are golden brown. Brush the tops with melted butter if desired.

10. Let the loaves cool on a cooling rack until room temp. Slice when completely cool.

11. Store in a bread container, a bread bag, or a bread box.

Troubleshooting:

-If the bread seems too dense and sticky inside, it can be a combination of too much flour (not measured correctly) or over proofing for the second rise.

-Check the expiration date of your yeast!