Softest Sandwich Bread
Directions
- 1In a stand mixer bowl, combine warm water and honey. Sprinkle yeast over the mixture and let it sit for 5 minutes until foamy.
- 2In a stand mixer bowl, combine warm water and honey. Sprinkle yeast over the mixture and let it sit for 5 minutes until foamy.
- 3In a stand mixer bowl, combine warm water and honey. Sprinkle yeast over the mixture and let it sit for 5 minutes until foamy.
- 4Add melted butter, beaten egg, salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined.
- 5Add melted butter, beaten egg, salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined.
- 6Add melted butter, beaten egg, salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined.
- 7Gradually add 2 more cups of bread flour, one cup at a time, mixing thoroughly after each addition until a soft, slightly tacky dough forms.
- 8Gradually add 2 more cups of bread flour, one cup at a time, mixing thoroughly after each addition until a soft, slightly tacky dough forms.
- 9Gradually add 2 more cups of bread flour, one cup at a time, mixing thoroughly after each addition until a soft, slightly tacky dough forms.
- 10If needed, add remaining flour, 1 tablespoon at a time.
- 11If needed, add remaining flour, 1 tablespoon at a time.
- 12If needed, add remaining flour, 1 tablespoon at a time.
- 13Attach the dough hook and knead for 5-7 minutes until smooth and elastic.
- 14Attach the dough hook and knead for 5-7 minutes until smooth and elastic.
- 15Attach the dough hook and knead for 5-7 minutes until smooth and elastic.
- 16Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- 17Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- 18Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- 19Punch down the dough and divide it in half. Roll each half into a 9x13 inch rectangle.
- 20Punch down the dough and divide it in half. Roll each half into a 9x13 inch rectangle.
- 21Punch down the dough and divide it in half. Roll each half into a 9x13 inch rectangle.
- 22Roll up each rectangle tightly into a log, pinch seams to seal, and place in greased loaf pans, seam side down.
- 23Roll up each rectangle tightly into a log, pinch seams to seal, and place in greased loaf pans, seam side down.
- 24Roll up each rectangle tightly into a log, pinch seams to seal, and place in greased loaf pans, seam side down.
- 25Cover and let rise for 30-45 minutes until the dough rises over the rim of the pan.
- 26Cover and let rise for 30-45 minutes until the dough rises over the rim of the pan.
- 27Cover and let rise for 30-45 minutes until the dough rises over the rim of the pan.
- 28Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
- 29Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
- 30Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
- 31Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- 32Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- 33Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Ingredients
- 1.75 cups warm water
- 1.75 cups warm water
- 1.75 cups warm water
- 0.25 cup honey or sugar
- 0.25 cup honey or sugar
- 0.25 cup honey or sugar
- 1 tablespoon active dry yeast
- 1 tablespoon active dry yeast
- 1 tablespoon active dry yeast
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
- 1 egg
- 1 egg
- 1 egg
- 2.5 teaspoons salt
- 2.5 teaspoons salt
- 2.5 teaspoons salt
- 4 cups bread flour
- 4 cups bread flour
- 4 cups bread flour
Equipment
stand mixer9x5 inch loaf panswire rackknife