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Sandwich Bread

Create new variations by adding dried fruit, left over hot cereal, mashed potatoes or sourdough starter.


Basic Sandwich Bread

2 -1 ½ lb loaves

  • 2 cups warm water
  • ¼ cup honey
  • 1 tablespoon active dry yeast
  • 3 cups all purpose flour, divided
  • 1/3 cup powdered milk
  • 2 cups whole wheat flour
  • ¼ cup gluten flour
  • 2 tablespoons butter, softened
  • 1 tablespoon salt

1)      In the bowl of an electric mixer, combine the water, honey, and yeast. Mix with a rubber spatula, and allow the yeast to dissolve and become frothy. Using a rubber spatula, mix in 2 cups of the all purpose flour. Using the dough hook attachment with the mixer on low speed, add the powdered milk, whole wheat flour, and gluten flour. Mix well until the consistency is smooth. Add the butter and salt, and mix well. Slowly incorporate the remaining flour until the dough is elastic and smooth. It should pull away from the side of the bowl.

2)      Turn the dough out into an oiled bowl, turning it to oil the top. Cover loosely and let rise in a warm place until almost doubled in volume.

3)      Gently punch down the dough. Transfer to a lightly floured work surface. Cut the dough in half. Kneed the halves until smooth rounds. Roll each piece out ½ inch thick, the length of the loaf pan. Lightly butter the to loaf pans. Roll the dough up in an oblong shape. Pinch the seams smooth. Set the loaves aside, seam side down, in the pans. Cover loosely and let rise in a warm place until almost doubled in volume.

4)      Preheat oven to 375 F. Gently slash the tops of the loaves, making ¼ inch deep. Bake for 45-55 minutes. Remove from the oven and remove the pans. Cook completely on racks before slicing.

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