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Wheat Sandwich Bread

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By request, here is the bread recipe I use for all of our sandwich bread.  What I love most about it is that it makes 2 loaves and only requires stirring and kneading, no mixer or bread machine necessary-and it is delicious!  I make one batch every couple of weeks, unless we make French toast and go through it quicker than that.  It also makes amazing garlic toast with pasta.  I have made an extra batch and stuck a few loaves in the freezer too and it seems to work well.  The key is letting it come to room temperature uncovered and not in a bag of any kind to prevent mold.  I modified the original recipe to use honey instead of white sugar, olive oil in place of vegetable oil and wheat flour instead of all white flour.  I have been experimenting with using more wheat flour than bread flour and have even used all wheat flour with good results.  I think the honey balances out the potential for dryness from the wheat flour initially but over a few days it does get dry faster than the 1/2 and 1/2 mix of flours.  My kids have named this bread “Mommy’s Loving Bread” and claim they can taste the love I put into it! 
The original recipe can be found at allrecipes.com and if you want to see pictures of the process you can check out Learning the Frugal Life too.
Ingredients
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup honey
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 3 cups bread flour
  • 3 cups wheat flour

Directions

  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. I always run a stick of butter over the tops right out of the oven to keep the crust nice and soft. 

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