Sandwich Bread

• Ingre­di­ents!
• 1 envel­op (2 ¹⁄₄ tsp.) yeast
• 2 tbsp. hon­ey or sugar
• ¹⁄₄ cup warm water
• 1 ¹⁄₂ tsp. salt
• 5 tbsp. butter
• 1 egg
• 6 cups flour, plus a lit­tle more for kneading
• 2 cups milk
• Olive or veg­etable oil

• Tools
• Stand mix­er (not essen­tial but it helps!)
• Pas­try brush
• Non­stick cook­ing spray
• 2 loaf pans

Directions

Com­bine ¹⁄₄ cup warm (110–115° F.) water with yeast and honey/sugar to bloom the yeast. Set aside until foamy.

Once the yeast mix­ture is foamy com­bine all yeast mix­ture, milk, but­ter, egg, salt, and 5 cups of flour. Mix to com­bine, adding in the addi­tion­al flour until the mix­ture pulls away from the bowl.

Knead mix­ture for 7–10 min­utes, or until the dough is smooth. Shape into a ball. Brush olive oil in the bowl and roll the dough ball around until cov­ered. Cov­er bowl with a clean tow­el or plas­tic wrap and put it in a warm place until the dough dou­bles in size, for about an hour. I like to pre­heat the oven and place the bowl on the stove top.

Punch down dough, place on a light­ly floured sur­face and knead a few times. Cut in half; flat­ten each half into a rec­tan­gu­lar shape, then roll into a log.

Place into loaf pans, cov­er, and let rise anoth­er hour.

Bake at 350° F.  for 35–40 minutes.

Brush top with a lit­tle more but­ter if desired.