In addition to our financial posts, we want to share our favorite recipes we have used over the years. Mr. and Mrs. Doughmaker have had no formal training cooking, we just love being in the kitchen and being creative.
This easy sandwich bread recipe is a great replacement for your staple store bought loaf. My family really enjoys this toasted with butter and jelly and its so easy to make the kids can help.
| Time Needed Prep Time: 20 Minutes Rise Time: 3 Hours-3 Hours 30 Minutes Bake Time: 40 Minutes Total Time: Maximum 4 Hours 30 Minutes | Ingredients: 2 1/4 tsp. active dry yeast 1 1/2 cup of lukewarm milk (whole recommended) 1/4 cup sugar 1 tbsp salt 3 tbsp melted butter (salted is ok) 2 eggs 5 to 5 1/2 cups of all purpose flour |
Instructions:
1. In a stand mixer, combine yeast and 1/4 cup of milk and let stand for 2 minutes
2. Add remainder of milk, sugar, salt, and butter. Mix for 30 seconds before adding eggs to ensure they do not cook. Mix for 2 minutes.
3. Add 3 cups of flour, begin by turning mixer on low until mixed in. Slowly add the remainder of the flour slowly until the mixture is a sticky tack consistency. Total mix time until fully incorporated is 5 to 7 minutes.
4. Place in a lightly greased bowl covered with a towel and let rest and rise for 1 hour and 45 minutes or until doubled in size.
 |  |  |
For a warm place to rest your dough, I suggest a place like in your oven, with the oven light on.
5. Once doubled in size, pull dough out and knead for an additional 3 minutes before proofing the dough a second time for 45 minutes. Once the dough is set to rest, pull out two bread pans and liberally grease with butter or oil.
6. Pull dough out and separate into two equal portions. I recommend weighing the dough at this point with a scale if you have one. Place dough into two dough pans and allow to rise one final time to even or just above the tops of the pans, about 1 hour. Allow to proof on the countertop. 30 minutes into this proof, preheat oven to 400 degrees (375 degrees convection).
7. Once dough is ready, bake in oven at 400 degrees (375 degrees convection) for 10 minutes. Lower to 350 degrees (325 convection) for an additional 25-30 minutes or until crust is golden brown.
8. Remove from pan immediately and cool on cooling racks for at least 1 hour. Slice and enjoy.
Bread keeping tips. Bread is good in refrigerator for about 1 week, and can be frozen for up to 2 months. I like to use a paper bag when keeping in the refrigerator or a gallon freezer bag if freezing.
