Here it is! My most delicious sandwich bread recipe, first in writing, then in pictures.
Wheat Sandwich Bread
makes 2 loaves
5 t active dry yeast (that’s 2 packs + 1/2t, if you don’t use bulk)
1/2 c hot water (120-130 degrees Fahrenheit)
1 t sugar
5 c King Arthur White Whole Wheat flour
2 c King Arthur Sir Lancelot flour (can substitute white bread flour, but Sir Lancelot is better)
1 c powdered milk (I use soy due to dairy intolerance)
3 t salt
4 T oil (I’ve been experimenting with decreasing by 1 T to no detriment so far)
3 T honey or molasses
2.5 c warm/hot water
Additional flour to adjust
Oil/shortening/butter/etc. for greasing bowl and bread pans
Large mixing bowl
2 bread pans
Clean surface for kneading
1) Proof yeast: Add yeast to 1/2 c hot water and dissolve. Add 1 t sugar to feed your yeast. Allow to double in volume.
2) Make dough: While yeast is proofing, in a large bowl combine dry ingredients well (flours, powdered milk, salt). Add oil, honey/molasses, yeast mixture and water. Stir until you feel it’s ready to be kneaded.
3) Knead: Flour a clean work surface. Turn your dough out of the bowl. Knead for 6 to 8 minutes until you get a uniform, elastic ball of dough. Form into a ball (Flour as needed if the dough is sticking to your hands or the work surface.)
4) First rise: Wash your large bowl, grease it lightly, and roll the ball of dough around in the bowl to cover all surfaces with a thin layer of oil/shortening/butter/whatever you use. Cover bowl loosely with a towel and place in a warm location and let dough rise to roughly double in size (60-90 minutes). (I choose the bathroom next to the heat vent. It’s the warmest room in the house!)
5) Second rise: Grease TWO bread pans. Turn dough out onto a clean, lightly floured surface and divide in two equal pieces. Knead each piece somewhat lightly for 10 strokes. Shape each piece into a loaf-like shape and let relax for a few minutes. Shape again into loaf shapes. (At this point, I turn the top of the loaf under two or three times as shown in the 4-photo series below.) Place each loaf into a bread pan, return loaves to a warm location, cover loosely with a towel, and let rise to about one inch above the bread pan (30-60 minutes). As the end of the rising period is approaching, turn your oven on to 375 degrees Fahrenheit.
6) Bake: Place both loaves on the same rack in the middle of your oven. Bake until they reach an internal temperature of 190 degrees Fahrenheit. This usually takes 35-45 minutes, depending on oven. After a few times making this recipe, you’ll know how long they need to bake. Turn loaves out to cool on a cooling rack, and try not to burn yourself when you cut into one too early causing steam to rush out of the bread. Really, it can burn you! Hold the loaf with a towel while you cut it, and keep your knife hand far from the release of steam. (Alternatively, you can wait until the bread cools to cut in…but who can wait?!).
Voila! Let me know how much you love it!