The Perfect Sandwich Bread

Heres the thing… My husband LOVES sandwiches. I mean, who’s husband doesn’t love a good sandwich!? However, every time I attempted to make homemade sandwich bread… it fell flat compared to the grocery store junk. I couldn’t compete… UNTIL I FINALLY NAILED IT!!

Not only did Lucas say it looks better than the grocery store, but it TASTE BETTER!!! So I knew I had to share it with everyone!!

Ingredients:
2 cups warm water (105-115 degrees)

1 Tablespoons active dry yeast*

2 Tablespoons honey

2 teaspoons salt

2 Tablespoons Olive Oil

4 - 5 1/2 cups all-purpose or bread flour

Instructions:

Step 1: Prepare the dough: In a large bowl or stand mixer add the yeast, water and honey. Allow to rest for 5-10 minutes until foaming and bubbly.

Step 2: Add salt, Olive oil, and 3 1/2 cups of flour. Mix to combine.

Step 3: Add another 1/2 cup of flour and mix to combine. With the mixer running add more flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger. Add a little more flour, if needed. (Depending on the weather and your environment, the more moist it is… the more flour you will add)

Step 4: Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface for 5-8 minutes)

Step 5: First Rise: Grease a large bowl with oil (cooking spray works too) and place the dough inside the bowl. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.

Step 6: After dough has risen, punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf/bread pan.

Step 7: Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

Step 8: Bake: Preheat oven to 350 F. Once Preheated, Bake bread for about 30-35 minutes, or until golden brown on top and sounds hollow when knocking gently on the top of the loaf.

Step 9: Invert the loaves onto a wire cooling rack. Allow to cool for at least 10 minutes before slicing.

Step 10: Once cool, store in an airtight container or bag for 2-3 days at room temperature, up to 5 days in the refrigerator, or 3 months in the freezer

ENJOY!!

If you recreate this recipe, feel free to share your glorious loaf with me by tagging me on instagram @LizzieGrothmann