I have been trying to help my family eat better, mostly my 3 year old daughter, Little G. She is my difficult eater and the most successful way I have accomplished getting protein down her in the morning is making French toast without all the goodies…aka a slice of bread and an egg. Because of this we have been consuming a lot of store bought sandwich bread. I know in my heart that it is basically like giving her a candy bar first thing in the morning with all the sugar and preservatives but I kept telling myself it was okay because she was actually eating an egg. The truth is though, I was not happy with her consuming so much processed food. I just wasn’t carving out the time to make sandwich bread myself. Finally, I did a bit of research and quickly stumbled across a pretty simple recipe. It is just a start in the right direction but I have felt much more peaceful about what I am feeding my daughter and myself.
The original recipe comes from https://twocupsflour.com/easy-white-bread-recipe/ but I’ll put it here as well.
Sandwich Bread
Equipment
- 1 Stand Mixer with hook attachment
- 2 loaf pans
Ingredients
- 4.5 tsp Active dry yeast 2 packages of yeast
- 4 tbsp honey
- 1 cup (240 grams) whole milk Warm 110 F
- 4 cups (500 grams) all purpose flour
- 2 cups (250 grams) bread flour
- 2 tsp kosher salt
- 1 cup (240 grams) water room temperature
- 2 tbsp unsalted butter melted, then cooled to room temperature
Instructions
- In the bowl of a stand mixer fitted with the hook attachment, add milk, honey, and yeast. Allow to sit until bubbly, about 10 minutes.
- While yeast is activating, combine both flours and salt in a large bowl. Whisk together.
- Once the yeast is activated, add water and melted butter and mix on medium speed.
- Slowly begin spooning in the flour mixture to the yeast mixture. Once all of the flour has been added to the mixing bowl, increase speed to medium high.
- Mix for 3-4 minutes until the dough has formed and has begun pulling away from the sides of the bowl but is still attached to the hook and the bottom of the mixing bowl.
- Dough should feel tacky when tapped but not wet nor dry.
- Spray a large bowl with some cooking oil and place the dough inside, turning over once to make sure all sides are oiled.
- Loosely cover with a kitchen towel and set in a warm place (I usually set mine in a window sill) to rise until doubled in size, about an hour.
- Remove dough from bowl and place on a lightly floured surface. Cut in half with a bench scraper or a sharp knife.
- Spray or butter two loaf pans and set aside.
- Take one half of dough and roll out slightly. You want a fat sort of rectangle with the long side being no longer than the loaf pan. Roll into a log and place seam side down into loaf pan. Repeat with other half of dough.
- Cover and let rise until doubled in size and fills each loaf pan, about 40 minutes.
- Preheat oven to 400℉. Once temperature is reached, place loaves on rack in the middle of the oven.
- Bake for 25-30 minutes until the tops are golden brown.
- Remove pans from the oven and place on a cooling rack.
- Allow to cool 10-15 minutes before removing from pan.
- Slice, butter, and enjoy!
