Godmothers Homemade Sandwhich Bread Food

WHITE SANDWICH BREAD

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

GODMOTHER'S HOMEMADE SANDWHICH BREAD

Steps:

• Place the butter, honey, salt, egg, whole wheat flour, and yeast in a large bowl or bucket. Add hot water (just hot enough that you wouldn't want to wash your hands under it) and stir until the butter is melted. Add yeast and allow to proof until the mixture is slightly frothy. Uncover the sponge and slowly work in some of the white flour, about ½ cup at a time, using a wooden spoon to stir. Once all the flour has been integrated, cover the dough and allow to rise until doubled in size (about an hour in a warm kitchen). Turn the dough out onto a floured work surface and knead until pliable and no longer sticky. Divide the dough into enough equal pieces to fill your loaf pans. Roll out with a lightly floured rolling pin until about ½ inch thick. Roll up tightly like a jelly roll, then return to the loaf pan, seam side down, and tuck the ends under, pinching to seal. Repeat with the remaining dough. Cover the loaves again and let rise until doubled in size, about 45 minutes. During the last 15 minutes of rising, heat the oven to 350°. Bake the loves for about 45 minutes. Turn out the loaves from the pans onto wire racks. Allow to cool completely before freezing or cutting.

PERFECT SANDWICH BREAD

Steps:

• add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
• put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• add in more flour, one cup at a time until it gets to hard to stir.
• turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
• put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
• sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
• place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• if you choose, brush with the egg for a nice glossy look (i prefer it).
• bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• the bread is done when it's golden and sounds hollow when you tap on it.
• remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
• cool at least 10 minutes before cutting.