I have a severe addiction to bread. It’s well documented.
This bread recipe became a household staple several winters ago. I can’t tell you how many times I happily baked, smothered with butter and honey and ate this bread. It's full purpose was to become our everyday sandwich bread but, more often then not, it was eaten before sandwiches could even be considered.
I'll admit, I don't make this bread recipe nearly as often as I used to. It's lovely, but I've been experimenting with other flours and grains in my bread making endeavors. And so, this recipe doesn't make it into the rotation like it used to.
Nevertheless, it's a perfectly delicious loaf that could and should be used for your lunchbox sandwiches.
Or, just slice, toast and slather with butter and honey. Scrumptious!
Cares
Here's the recipe.
2 cups luke warm water
1-2 T sugar
1 T active dry yeast
4-5 cups flour
2 tsp salt
1-2 T softened butter
1 T olive oil
In a bowl, combine water, sugar and yeast. Do not mix but let these ingredients sit for 5-10 minutes, allowing yeast to develop.
To developed yeast, add flour, salt and softened butter. Combine until dough forms. Knead dough by hand (turn out onto floured surface). Or knead dough, with dough hook, in a stand mixer. Do either for 10 minutes.
Put dough into a bowl with 1 T olive oil. Swirl dough around in oil until all sides are covered. Cover bowl with a damp towel and let dough rise. Doubling in size (about 2 hours).
Punch dough down. Knead for a few minutes. Split dough between two prepared bread pans. Let dough rise again until doubled in size (about 30-45 minutes).
Preheat oven to 350° F while dough is rising for the second time.
Place pans in oven and bake for 35-45 minutes. Enjoy!
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