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Farmhouse Sandwich Bread

Source of Recipe


From "Melissa's Southern Cookbook" by Melissa Sperka



List of Ingredients



• 2 (¼-ounce) packages rapid-rise dry yeast
  
• ½ cup warm water (110° to 115°F)
  
• 1 cup whole milk
  
• ½ cup (1 stick) unsalted butter, plus more for the bowl
  
• ½ cup granulated sugar
  
• 2 tsp salt
  
• 1 large egg, beaten
  
• 4½ to 5 cups bread flour, plus more for dusting
  






Instructions



1. In the bowl of a stand mixer, dissolve both packages of yeast with the warm water.
   
   
2. In a small saucepan, heat together the milk, butter, sugar, and salt to 110° to 115°F. Add the warmed milk mixture to the yeast. Mix lightly to blend, then add the egg. With the mixer running on low speed, begin to add the flour. Add the flour gradually until a soft dough forms.
   
   
3. Turn onto a floured surface and knead by hand four or five times, or until the dough is no longer sticky. Place in a large, buttered bowl and cover. Allow to rise in a draft-free place for 1½ hours, or until doubled. Punch down the dough to release the air bubbles. Divide in half.
   
   
4. Butter two 9- x 5-inch loaf pans. Shape the divided dough into two loaves and place in the loaf pans. Cover and allow to rise for 30 minutes to 1 hour, or until doubled.
   
   
5. Preheat the oven to 375°F.
   Bake for 20 to 25 minutes, or until golden and the bread sounds hollow when tapped in the center. Let cool on a cooling rack. Store tightly wrapped at room temperature. Eat within 2 days.
   
   Makes 2 loaves.