Sandwich Bread

White Sandwich Bread

My sandwich bread recipe is similar to my basic bread recipe, just a few minor changes. I like shortening or butter instead of the oil. Using a glass pan gives a softer crust. I also let it raise a little longer.

White Sandwich Bread
2 1/2 cups flour, divided
1 teaspoon yeast
1 teaspoon salt
1 Tablespoon brown sugar
1 1/2 Tablespoons butter or shortening
7 oz. warm water

• In a medium bowl mix 2 cups of flour, yeast, salt, and sugar.
• Add the butter and water and stir for one minute.
• Stir in 1/2 cups flour or as much as needed form a ball of dough.
• Knead for 5 minutes using more flour to keep from sticking.
• Shape the dough into a ball and let it raise for 1 1/2 hours in an oiled bowl covered with plastic wrap.
• Punch down the dough and spread it into a rectangle about 9x13 inches.
• Starting on the short end of the rectangle, roll the dough into a log. Pinch the seam together. Fold the two ends under and pinch to stick those seams together as well.
• Place the dough log into a greased loaf pan seam side down, cover with plastic, and let raise for 1 hour or until the dough is over the top of the pan.
• Brush with oil and bake for 30-35 minutes at 375*. 
• Remove from the pan, brush with oil or melted butter, and cool on a rack.

Notes: If using salted butter, use a little less salt. You can knead by hand or use a stand mixer. If using a packet of yeast, double the recipe and use the whole packet.