Homemade White Sandwich Bread

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 8 cups Bread flour
  • 2 tsp Salt
  • 3 packages Star active dry yeast, Red
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1/3 cup Butter or oil

• Dairy

  • 1 cup Milk

• Liquids

  • 2 cups Water

Found on redstaryeast.com

Description

Ingredients

• 2 cups water, divided (110-115°F)
• 1 cup milk (110-115°F)
• ⅓ cup sugar, divided
• 3 packages (6¾ tsp, ¾oz, 21g) RED STAR Active Dry Yeast
• 1 large egg
• ⅓ cup melted butter or oil
• 8 cups bread flour, divided
• 2 tsp salt

Directions

• Grease four 9x5x2-inch loaf pans; set aside
• In large bowl, dissolve 1 tsp sugar in ½ cup warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in 1½ cups water, milk, remaining sugar, egg and butter.
• Add 3 cups flour and salt; mix until smooth. Add another 4½ cups flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining ½ cup flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place for 10 minutes.
• Punch dough down. Place on lightly floured surface and flatten with your hands to a square about 1-inch thick. Cut into four equal pieces.
• Take a piece of dough and roll out to a 8½-inch rectangle. Starting with the long end, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place seam down in loaf pan and repeat with remaining 3 pieces. Cover and let rise in warm place until doubled in size - about 45 minutes.
• Preheat oven to 400°F. Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
• Note: If you prefer you can mix all the flour in with a wooden spoon, but the result will be an airy texture and a somewhat uneven top crust.
• Recipe featured at A TrEATs Affair.