Sabrinas Sandwich Bread Recipes

Steps:

• Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add honey, butter, and salt; whisk until yeast is dissolved. Let stand until foamy, about 5 minutes.
• Add 3 cups flour; mix on low speed until smooth, about 3 minutes. Add 3 more cups flour; mix until incorporated.
• On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes. Let rise in a large buttered bowl covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
• Preheat oven to 400 degrees. Butter two 4 1/2- by-8 1/2-inch loaf pans. Punch down the dough; transfer to a lightly floured surface. Divide dough in half. Gently knead each piece until smooth. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
• Place loaves, seam sides down, in buttered pans. Let rise just until dough reaches tops of pans, 15 to 20 minutes. Brush tops of loaves with butter. Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes. Let cool slightly in pans on wire racks; unmold. Let cool until just warm before slicing.

Steps:

• Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes.
• Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky.
• Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour.
• Form the loaf: Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide smooth 8-inch log with your hands, tucking the ends underneath. Transfer to a lightly oiled 8 1/2-by-4 1/2-inch loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour.
• While the dough rises, preheat the oven to 350˚ F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. When cool enough to handle, remove the bread from the pan to a rack and let cool completely.