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    You are in: Home / Recipes / Sabrina's Sandwich Bread Recipe
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    Sabrina's Sandwich Bread

    1/12 Photos of Sabrina's Sandwich Bread

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 35 mins

    24 hrs

    35 mins

    Ridgely's Note:

    Now that I have conquered a easy delicious whole wheat bread, I decided to find a good white bread recipe to make from scratch. So far this one is the winner. This recipe comes from Martha Stewart's July 2004 magazine. Easy and it just tastes great!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
    2. 2
      Add honey, butter and salt; whisk until yeast is dissolved.
    3. 3
      Let stand until foamy, about 5 minutes.
    4. 4
      Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
    5. 5
      Add 3 more cups of flour; mix until incorporated.
    6. 6
      On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
    7. 7
      Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
    8. 8
      Preheat oven to 400.
    9. 9
      Butter two 4 ½ by 8 ½ inch loaf pans.
    10. 10
      Punch down the dough; transfer to a lightly floured surface.
    11. 11
      Divide dough in half.
    12. 12
      Gently knead each piece until smooth.
    13. 13
      Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
    14. 14
      Place loaves, seam side down, in buttered pans.
    15. 15
      Let rise until dough reaches top of pans, 15 to 20 minutes.
    16. 16
      Brush top of loaves with butter.
    17. 17
      Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
    18. 18
      Let cool slightly in pans on wire racks; unmold.
    19. 19
      Let cool until just warm before slicing.

    Ratings & Reviews:

    • on July 19, 2010

      55

      I have to say this is the very best bread I have ever made in it's original form. I like experimenting with it because it is perfect to start with! Thank you for sharing this delicious recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2010

      55

      I have made this more than a dozen times now. It is the best sandwich bread I've ever made. I only use 1 tbsp of salt as 2 tbsp was too much for me. I also let me dough rise in the microwave. I put about 3 cups of water in a glass dish and nuke it for about 4 mins, then put the dough in. The moisture level really makes a difference. Thanks again for the awesome recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2014

      35

      This recipe was easy to follow but my rise times were three times as long, and the final loaf was too dense for my personal tastes. My husband liked it so I suppose it's just a preference thing. Thanks for posting all the same.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (54)

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    Nutritional Facts for Sabrina's Sandwich Bread

    Serving Size: 1 (1407 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1686.9
     
    Calories from Fat 210
    12%
    Total Fat 23.4 g
    36%
    Saturated Fat 12.8 g
    64%
    Cholesterol 50.8 mg
    16%
    Sodium 6999.0 mg
    291%
    Total Carbohydrate 324.0 g
    108%
    Dietary Fiber 12.1 g
    48%
    Sugars 35.8 g
    143%
    Protein 41.9 g
    83%

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