Yeast Sandwich Bread

Soft Sandwich Bread (2 Loaves) Step 1: Activate the yeast Add to your KitchenAid bowl: 2¼ cups warm water (100–110°F / 38–43°C) 2 tbsp sugar or honey 2¼ tsp active dry yeast (1 packet) Stir briefly and let sit for 5–10 minutes until foamy. Step 2: Start the dough Add: 2 tbsp olive oil or melted butter 3 cups flour Mix on Speed 1 until combined. Then add: 2 tsp salt 2 more cups flour Mix until incorporated. Add the final: 1 cup flour Continue mixing until a shaggy dough forms. If the dough seems very dry after 2–3 minutes of mixing, add water 1 tablespoon at a time. Step 3: Knead Using your dough hook (or spiral hook if it works well on your mixer), knead on Speed 2 for 6–8 minutes. The dough is ready when: Smooth and elastic Slightly tacky but not sticky Pulls away from the bowl Springs back when poked Step 4: First rise Lightly oil a large bowl. Place dough in bowl and turn once to coat. Cover and let rise until doubled: About 60–90 minutes Step 5: Shape the loaves Grease two 9×5 loaf pans. Turn dough onto a lightly floured counter. Divide into: 2 equal pieces For each piece: Flatten into a rectangle about 8 inches wide. Roll tightly from the short end like a jelly roll. Pinch the seam closed. Tuck ends under slightly. Place seam-side down in loaf pan. Step 6: Second rise Cover loosely. Let rise until dough crowns about 1 inch above the rim of the pans: Usually 30–60 minutes Meanwhile, preheat oven to: 375°F (190°C) Step 7: Bake Bake both loaves for: 30–35 minutes at 375°F The bread is done when: Deep golden brown Sounds hollow when tapped Internal temperature is about 190–200°F if using a thermometer Step 8: Soft crust finish (worth it!) Immediately after baking: Brush tops with: 1 tbsp melted butter Cool in pans for: 10 minutes Then remove and cool completely on a wire rack before slicing. For extra-soft lunchbox bread Replace: ½ cup of the water with ½ cup milk And use: 3 tbsp butter instead of oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soft Sandwich Bread (2 Loaves) Step 1: Activate the yeast Add to your KitchenAid bowl: 2¼ cups warm water (100–110°F / 38–43°C) 2 tbsp sugar or honey 2¼ tsp active dry yeast (1 packet) Stir briefly and let sit for 5–10 minutes until foamy. Step 2: Start the dough Add: 2 tbsp olive oil or melted butter 3 cups flour Mix on Speed 1 until combined. Then add: 2 tsp salt 2 more cups flour Mix until incorporated. Add the final: 1 cup flour Continue mixing until a shaggy dough forms. If the dough seems very dry after 2–3 minutes of mixing, add water 1 tablespoon at a time. Step 3: Knead Using your dough hook (or spiral hook if it works well on your mixer), knead on Speed 2 for 6–8 minutes. The dough is ready when: Smooth and elastic Slightly tacky but not sticky Pulls away from the bowl Springs back when poked Step 4: First rise Lightly oil a large bowl. Place dough in bowl and turn once to coat. Cover and let rise until doubled: About 60–90 minutes Step 5: Shape the loaves Grease two 9×5 loaf pans. Turn dough onto a lightly floured counter. Divide into: 2 equal pieces For each piece: Flatten into a rectangle about 8 inches wide. Roll tightly from the short end like a jelly roll. Pinch the seam closed. Tuck ends under slightly. Place seam-side down in loaf pan. Step 6: Second rise Cover loosely. Let rise until dough crowns about 1 inch above the rim of the pans: Usually 30–60 minutes Meanwhile, preheat oven to: 375°F (190°C) Step 7: Bake Bake both loaves for: 30–35 minutes at 375°F The bread is done when: Deep golden brown Sounds hollow when tapped Internal temperature is about 190–200°F if using a thermometer Step 8: Soft crust finish (worth it!) Immediately after baking: Brush tops with: 1 tbsp melted butter Cool in pans for: 10 minutes Then remove and cool completely on a wire rack before slicing. For extra-soft lunchbox bread Replace: ½ cup of the water with ½ cup milk And use: 3 tbsp butter instead of oil