Hearty White Sandwich Bread
- 7 cups flour
- 4 teaspoons salt
- 3 teaspoons instant yeast
- 1 Tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)
- 2 Tablespoons honey, or more to taste
- 2 Tablespoons butter, at room temperature, plus for greasing the bowl or pan, if desired
- Scant 2 2/3 cups cool milk, preferable 2% (warm milk to at least 70°F)
Mix salt, flour and yeast. Add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on flour-covered surface.
Note that mixture will be quite sticky to touch prior to kneading. Add flour as needed. Coat sizeable bowl with olive oil and let rise with love and patience until doubled. Beat down; split in two, roll out and Mold into the shape of loaves.
Grease or butter two loaf pans and let bread rise again in pans. Preheat oven to 350°F. Brush top of loaves lightly with butter, oil or water, then place carefully in oven.
Bake with love for about 45 glorious minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200°F. Remove loaves from pans and cool with love and patience on a wire rack or cool cookie sheet before slicing.
This recipe is for 2 loaves.
Enjoy!
Note that mixture will be quite sticky to touch prior to kneading. Add flour as needed. Coat sizeable bowl with olive oil and let rise with love and patience until doubled. Beat down; split in two, roll out and Mold into the shape of loaves.
Grease or butter two loaf pans and let bread rise again in pans. Preheat oven to 350°F. Brush top of loaves lightly with butter, oil or water, then place carefully in oven.
Bake with love for about 45 glorious minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200°F. Remove loaves from pans and cool with love and patience on a wire rack or cool cookie sheet before slicing.
This recipe is for 2 loaves.
Enjoy!
Submitted by Nov 16, 2009
15 min
30 min
45 min