Breads

I deliver bread loaves to family, friends, and community members reguarly. I've been familiar with fresh baked bread my whole life, but only realized I could start producing it as my family's regular bread supply in January 2025. Since then, we haven't bought sandwich bread from the store, only sourdough while I figure out how to keep a starter alive!

Sandwich Bread (Makes 2 loaves)

Ingredients

• 2 cups water (warmed to ~110° F)
• 1/2 cup milk (warmed to ~110° F)
• 3 + 1/4 teaspoons instant yeast
• 6 tablespoons unsalted butter (softened)
• 1 tablespoon salt
• 6-7 cups all purpose flour

Instructions

1. Whisk together warmed water, milk, and yeast. Let sit for 5 minutes.
2. Add butter, salt, and 1 cup of flour. Using a stand mixer and dough hook attachment, mix on medium speed until incorperated.
3. Add another cup of flour and mix until incorperated. Continue adding flour half a cup at a time, until the dough pulls away from the sides of the bowl.
4. Continue mixing to kneed dough for 6-8 minutes on medium speed.
5. Pull off a piece of dough and stretch until thin enough to see light through. If it tears, continue kneeding!
6. Lightly grease a bowl to transfer dough into. Cover and let rise for 1-2 hours, or until doubled in size.
7. Grease two loaf pans.
8. When the dough has doubled in size, punch it down to release air. Seperate dough into two, either eyeballing or using a scale.
9. Lightly flour a clean work surface. Take one dough and roll into a roughly 8x15 rectangle, similar to a notebook.
10. Roll dough into a log and place within loaf pan. Repeat for second dough.
11. Cover loaves for about 1 hour, or until the dough is around 1 inch over the top of the loaf pan.
12. Preheat oven to 350° F.
13. Bake for 32-36 minutes or until golden brown on top. If you have a food thermometor, the center of the loaf should read 195-200° F.
14. Remove from oven and let cool for a few minutes in the pan before transfering to a cooling rack.
15. Slice at will! For storage, cover tightly, storing at room temperature for 5 days, fridge for 10, and freezer for 3 months.