WHAT IS THE BEST SANDWICH BREAD RECIPES

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.

Steps:

• Measure 3 cups of bread flour into a bowl; remove 3 tablespoons of the flour and add to a saucepan with 1/2 cup milk. Cook over medium-high, whisking constantly, until the mixture becomes a thick paste, about 2 minutes. Remove from heat.
• When flour paste cools to being warm but not hot to the touch, whisk together water, yeast, and sugar in a large clean bowl until sugar is dissolved. Add cooked flour mixture and whisk until well combined (a few lumps may remain). Allow to sit at room temperature until foamy, about 10 minutes.
• To the foamy yeast sponge, add remaining flour and salt, and mix with hands until a shaggy dough forms. Add remaining 1 tablespoon milk and butter; combine with hands until butter is well incorporated. Transfer dough to work surface and knead until smooth, 3 to 4 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise at room temperature until almost tripled in volume, about 2 hours.
• Punch down dough and on a lightly floured surface, roll out to an 8- x- 15-inch rectangle. Roll from one short side to the other, making an 8-inch long roll. Press down the roll, and roll out again into an 8- x- 15 inch rectangle, lightly flouring as needed to prevent sticking. Roll again from one short side to the other. Place roll seam side down in a lightly greased 9- x- 5-inch loaf pan. Cover and let rise until dough rises about an inch over the lip of the pan, about 1 hour.
• Preheat oven to 350°F and adjust oven rack to the lowest position. Bake loaf, rotating pan halfway through baking, until top is well browned and bread has a hollow sound when tapped, 35 to 40 minutes. Let loaf cool in pan for 15 minutes before inverting on a wire rack to cool completely.