By Andrea Ward
Hello, friends! I’m going to share with you my all-time favorite bread recipe! It has never failed to satisfy my craving for a healthier version of the bread you buy at the grocery store! So, without further ado, here is my recipe for simple, soft, homemade white sandwich bread! This can be done completely by hand or in a stand mixer; whichever you prefer.
Ingredients:
• 1 c. warm water, approximately 105 degrees Fahrenheit.
• 4 Tbs. Honey
• 2 Tbs. Active dry yeast
• 8 Tbs. Unsalted butter, melted.
• 2 c. Milk, room temperature, whole or 2%.
• 2 tsp. Fine sea salt
• 6-7 c. Bread flour
Instructions:
1. In a large bowl, combine the warm water, honey, and active dry yeast. Allow this mixture to proof for at least five minutes, or until it becomes foamy. Add in the melted butter and stir to fully incorporate.
2. Then, add the bread flour and sea salt; (I use about 6 cups) and mix by hand. Add additional flour by one quarter cup at a time, and knead until the dough forms a ball. Your dough should be smooth and slightly tacky to the touch.
3. Form your dough into a ball, and place it in a lightly oiled bowl; cover with a damp tea towel and leave the dough to rise for about an hour, or until doubled in size.
4. After the dough has risen and doubled in size, lightly grease two 9×5” loaf pans. Punch down the dough and divide evenly into two equal parts; form into loaves.
5. Place in the bottom of your loaf pans; cover with a damp tea towel, and allow to rise again until doubled in size, about thirty to sixty minutes.
6. During the end of the second rise, preheat your oven to three hundred and fifty degrees Fahrenheit. Once the oven is ready, bake the bread for 30-35 minutes. Allow the bread to cool in the loaf pans for ten minutes before transferring it to a wire cooling rack.
I hope you enjoy this recipe!