Ingredients
-
5 - 7
-
1 2/3
-
1/2
-
2
-
3
-
2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Perfect Sandwich Bread, I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread The dough had the best texture of any I made so far No bread machine required! Even though there is no machine, it’s very easy for a first time bread maker to make Prep time does not include rising **I am sorry you didn’t have success I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey here is the link expertvillage com/video/19818_bread-ingredients-measure htm, Once the pandemic hit, I started baking bread again, and needed an everyday sandwich loaf After trying a few recipes and ending up with bland, flavorless loaves, I found this recipe and everything changed Thank you for it! I bake 2 loaves every weekend, and today am turning one loaf into cinnamon raisin bread , Hello I was wondering how long you can store this bread recipe once it’s cooked
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Steps
|
1
Done
|
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
Done
|
Put Proofed Yeast Into a Large Mixing Bowl. Add Milk, Honey, Oil, and Salt. |
|
3
Done
|
Add Flour, Start With 3 Cups. Mix With a Sturdy Spoon Until Smooth. |
|
4
Done
|
Add in More Flour, One Cup at a Time Until It Gets to Hard to Stir. |
|
5
Done
|
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
Done
|
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
Done
|
Sit It in a Warm Place (like on Top of the Fridge) For 1-1 1/2 Hours Until Doubled in Size. |
|
8
Done
|
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
Done
|
Place Each Loaf in a Greased (use Shortening) Loaf Pan. Cover Again and Let Rise 45 Minutes Until About Doubled in Size. |
|
10
Done
|
If You Choose, Brush With the Egg For a Nice Glossy Look (i Prefer It). |
|
11
Done
|
Bake at 350 For 35 Minutes on the Middle Rack (leave Room, They Will Rise More in the Oven!). |
|
12
Done
|
the Bread Is Done When It's Golden and Sounds Hollow When You Tap on It. |
|
13
Done
|
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
Done
|
Cool at Least 10 Minutes Before Cutting. |
