Alrighty everyone. I've found my favorite recipe for white sandwich bread. It's awesome for a loaf of bread, soft rolls, or even homemade hot dog and hamburger buns!
And here's some pictures of me and my younger sister making a batch so you can have step-by-step instructions.
First the recipe:
Makes 2 loaves
2 cups very warm water
1 1/2 Tbs active dry yeast
1/4 C sugar
1/4 C dry milk
2 Tbs veg oil
2 tsp. salt
4-5 Cups bread flour (King Arthur is best)
Water should be slightly warmer than body temp (105-115). Whisk together sugar, water and yeast. Give it a few minutes until its nice and frothy. If not frothy then your yeast is dead. My condolences. Next add dry milk, flour, oil and THEN salt. Salt kills yeast so always put it on top of your flour mound. Using dough hook, start mixing together on low until combined.
Turn speed up to "2" or next to lowest setting. If dough is sticky add more flour a tbl at a time until not sticky. Let mix for about 8-10 minutes until smooth and elastic. Sorry to bring this up ladies but it should feel like your jelly belly right after giving birth or like pinching your husband's buns. Let rise until double. Pour out risen dough onto counter. Should see these long spaghetti-like strands. (top right) That is Gluten .Gluten is good. If you see this then you did it right. Roll up into a ball and divide in half.
Roll out each dough with rolling pin to get rid of any air bubbles. Then roll them up like you are making cinnamon rolls. Tuck ends under to make a dough baby. Place in a well oiled bread pan and let rise until a good inch above the rim. This is a good time to let your oven start preheating to 400. Put risen bread in and turn oven down to 325. Bake for 20 minutes.Remove immediately from bread pans onto cooling rack. Bread should sound hollow when tapped on bottom.
I know its tempting but DON'T CUT IT . Let it cool to close to room temp before slicing or all the steam will escape taking your bread's moisture with it.
I like to substitute brown sugar instead of white sugar because brown sugar retains moisture better. I have also used honey just use a little less than what the recipe calls for.
I've made it without the eggs and it turns out fine. Just not as rich
You can use wheat flour but only substitute 2-3 cups. I found it wouldn't rise as high if I put more in.
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