Sandwich Bread
Directions
- 1Add 2 cups of warm water to a large bowl.
- 2Add 2 cups of warm water to a large bowl.
- 3Add 2 cups of warm water to a large bowl.
- 4Add 1 tablespoon of yeast to the warm water.
- 5Add 1 tablespoon of yeast to the warm water.
- 6Add 1 tablespoon of yeast to the warm water.
- 7Add 1/4 cup of honey to the mixture.
- 8Add 1/4 cup of honey to the mixture.
- 9Add 1/4 cup of honey to the mixture.
- 10Add 4.5 cups of all-purpose or bread flour to the wet ingredients.
- 11Add 4.5 cups of all-purpose or bread flour to the wet ingredients.
- 12Add 4.5 cups of all-purpose or bread flour to the wet ingredients.
- 13Add 2 teaspoons of salt to the flour mixture.
- 14Add 2 teaspoons of salt to the flour mixture.
- 15Add 2 teaspoons of salt to the flour mixture.
- 16Add 2 tablespoons of melted butter to the bowl.
- 17Add 2 tablespoons of melted butter to the bowl.
- 18Add 2 tablespoons of melted butter to the bowl.
- 19Mix all ingredients together by hand until a shaggy dough forms.
- 20Mix all ingredients together by hand until a shaggy dough forms.
- 21Mix all ingredients together by hand until a shaggy dough forms.
- 22Transfer the dough to a clean, floured surface and begin kneading.
- 23Transfer the dough to a clean, floured surface and begin kneading.
- 24Transfer the dough to a clean, floured surface and begin kneading.
- 25Gradually add the remaining half-cup of flour while kneading until the dough is soft, smoother, and less gooey (the gluten has developed).
- 26Gradually add the remaining half-cup of flour while kneading until the dough is soft, smoother, and less gooey (the gluten has developed).
- 27Gradually add the remaining half-cup of flour while kneading until the dough is soft, smoother, and less gooey (the gluten has developed).
- 28Place the kneaded dough into a bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for an hour until doubled in size.
- 29Place the kneaded dough into a bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for an hour until doubled in size.
- 30Place the kneaded dough into a bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for an hour until doubled in size.
- 31Preheat the oven to 350°F (175°C).
- 32Preheat the oven to 350°F (175°C).
- 33Preheat the oven to 350°F (175°C).
- 34Butter a bread pan and a round baking pan for rolls.
- 35Butter a bread pan and a round baking pan for rolls.
- 36Butter a bread pan and a round baking pan for rolls.
- 37Cut the risen dough in half since it's a double recipe.
- 38Cut the risen dough in half since it's a double recipe.
- 39Cut the risen dough in half since it's a double recipe.
- 40Shape one half of the dough into a loaf for the bread pan.
- 41Shape one half of the dough into a loaf for the bread pan.
- 42Shape one half of the dough into a loaf for the bread pan.
- 43Cut the other half of the dough into six equal pieces for the rolls.
- 44Cut the other half of the dough into six equal pieces for the rolls.
- 45Cut the other half of the dough into six equal pieces for the rolls.
- 46Shape each piece into a small ball for the rolls.
- 47Shape each piece into a small ball for the rolls.
- 48Shape each piece into a small ball for the rolls.
- 49Place the shaped loaf in the bread pan and the rolls in the round baking pan.
- 50Place the shaped loaf in the bread pan and the rolls in the round baking pan.
- 51Place the shaped loaf in the bread pan and the rolls in the round baking pan.
- 52Let the bread and rolls rise a second time on top of the preheating oven, covered with a towel, until doubled in size.
- 53Let the bread and rolls rise a second time on top of the preheating oven, covered with a towel, until doubled in size.
- 54Let the bread and rolls rise a second time on top of the preheating oven, covered with a towel, until doubled in size.
- 55Bake the bread and rolls in the preheated oven at 350°F (175°C) for 30 minutes.
- 56Bake the bread and rolls in the preheated oven at 350°F (175°C) for 30 minutes.
- 57Bake the bread and rolls in the preheated oven at 350°F (175°C) for 30 minutes.
- 58Once baked, optionally brush the bread and rolls with melted butter.
- 59Once baked, optionally brush the bread and rolls with melted butter.
- 60Once baked, optionally brush the bread and rolls with melted butter.
- 61Serve and enjoy the fresh homemade bread and rolls.
- 62Serve and enjoy the fresh homemade bread and rolls.
- 63Serve and enjoy the fresh homemade bread and rolls.
Ingredients
- 2 cups Warm water
- 2 cups Warm water
- 2 cups Warm water
- 1 tablespoon Yeast
- 1 tablespoon Yeast
- 1 tablespoon Yeast
- 0.25 cup Honey
- 0.25 cup Honey
- 0.25 cup Honey
- 5 cups All Purpose or Bread Flour
- 5 cups All Purpose or Bread Flour
- 5 cups All Purpose or Bread Flour
- 2 teaspoons Salt
- 2 teaspoons Salt
- 2 teaspoons Salt
- 2 tablespoons Melted butter
- 2 tablespoons Melted butter
- 2 tablespoons Melted butter
Equipment
Large bowlMeasuring cupsMeasuring spoonsDough scraperBread panRound baking panKitchen towelOvenPastry brushCutting boardBread knife
Tips
- You can half the recipe or make a double recipe for both sandwich bread and rolls.
- If you want it a little bit cheaper, you can use straight table sugar instead of honey.
- When adding flour, start with 4.5 cups and add the remaining 0.5 cup slowly while kneading to achieve the desired texture.
- You can use a stand mixer for kneading, but doing it by hand works too.
- For the first rise, place the dough in a warm spot like an oven with the light on to keep it slightly warmer.
- For the second rise, place the pans on top of a preheating oven and cover with a towel.
- Optionally, brush the baked bread with melted butter for extra flavor and shine.