Homemade Sandwich Bread

This recipe is adapted from The Curvy Carrot

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Servings: 2

Prep Time: 02:30

Cook Time: 00:30

Main Ingredients

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)

3/4 cup warm water

1/4 cup granulated sugar

1 tablespoon salt

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9 - 10 cups all-purpose flour (can do half white half wheat)

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

additional butter/cooking spray, for greasing your rising bowl and loaf pans


1In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.

2Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.

3Slowly add 5 cups of the flour, mixing on low speed until smooth.

4With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.

5Split the dough in half, switch to your dough hook attachment and knead the dough for 10 minutes. Repeat with the second half of the dough.

6While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).

7Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. (You also have the option to put the bowl in the fridge and let it rise overnight, if you want to finish tomorrow.)

8After an hour, punch down the dough and divide it into two portions.

9Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout.

10Slowly and tightly roll up each square, sealing the edges firmly.

11Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the second loaf. Cover the loaves, set in a warm place, and let rise until doubled, about another hour.

12Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.

13Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.

14Once covered with foil, bake for an additional 15 minutes.

15Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

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