Sabrina's Sandwich Bread

Recipe by lisar
READY IN: 24hrs 35mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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