Homemade Sandwich Bread – FAST and EASY

Dec 29th
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Two words come to mind with this recipe: church, and mom. One day last year when I was pregnant she rushed into church and handed me a bag with a quarter loaf of homemade bread inside, still warm. It was gone before the service ended.┬áIn between chews I asked for the recipe, and low and behold a few weeks later she thrusts it into my hand, again mid-church service. Wait, there’s more.

I read over the recipe and saw so many recipe “errors” that I kept pestering her with questions (like, why does it read “3 packets yeast or 2 tbsp”, because 3 packets-worth of yeast is way more than two tablespoons). She finally had to shush me and I felt fifteen again. She said she got it from a friend and wanted to copy it exactly as written. Badly written recipes bother the heck out of me and since the bread was delicious, challenge accepted.

I swapped margarine for butter (who uses margarine?) and figured out the yeast issue. One of original questions was that the rise time was SO short… could I really put the bread into the oven just 1 hour after starting? Turns out, YES. Due to the higher amount of yeast it still rises wonderfully, but the dough lacks that chewy quality that heartier rolls or boules have – they enjoy a nice long, slow rise. For sandwich bread, though, it’s all that it needs to be (i.e. don’t make this bread to eat with soup – make instead to slice for school lunch sandwiches or French toast).

In my husband’s “bag o’ lunch” that I send with him on Mondays, I made his five pb and honey sammies using this bread. RAVES. By far the easiest yeast recipe I’ve ever made – a great starter for those of you who have yet to partake of the wonder that is yeast.

Homemade Sandwich Bread – FAST and EASY

Makes 2 9 in. loaves

2 1/2 c. warm water

1/4 c. honey

2 tbsp. active dry yeast*

2 c. whole wheat flour, divided

4 c. all purpose flour, divided

1 tbsp. kosher salt

4 tbsp. melted unsalted butter

*If using quick yeast, just add it with the flour into the food processor

1. Whisk water and honey until combined; add yeast and stir. Let sit about five minutes or until bubbly.

2. Meanwhile, combine 1 c. of the whole wheat flour and 2 c. of the all purpose flour along with the salt in the food processor. Pulse to combine.

3. Add butter and yeast/water mixture to processor and process until blended – about 30 seconds (this can also be done in a stand mixer).

4. Add remaining flour and stir to combine. Scrape mixture into an oiled bowl and cover. Let sit 30 minutes.

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5. Punch down risen dough and scoop into two greased 9×5 inch loaf pans. Use a floured hand to smooth surface of bread and flatten evenly into edges of pan. Cover and let rise another 30 minutes.

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6. Preheat oven to 375 degrees. Bread should have risen almost to the top edge of loaf pan after 30 minutes. If it doesn’t, let rise another 15 minutes.

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7. Bake in preheated oven for 30-35 minutes or until golden brown on top. Let cool about five minutes and remove from pans. Let cool on wire rack at least 20 minutes before slicing.

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Store bread, once completely cooled, wrapped tightly in plastic wrap in the fridge.

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