White Bread- Perfect Sandwich Bread!

This Is my favorite white bread recipe from The Food Nanny. If you don’t have a heavy-duty mixer, you can simply knead the bread by hand. Enjoy!

INGREDIENTS:

• 4 cups warm 105–115 degrees water
• 2 tablespoons active dry yeast
• 1 tablespoon salt
• 1/3 cup canola oil
• ⅓ cup honey or 2/3 cup sugar
• 10 to 12 cups of either all-purpose / bread flour or 9 to 11 cups, of white Kamut flour

DIRECTIONS:

1. Pour the water into a large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast, salt, oil, honey, and 5 cups of flour, and combine. Gradually mix in an additional 5 cups flour, 1 cup at a time, until the dough is smooth. (Add more flour, 1/4 cup at a time, if necessary.)
2. Knead by hand on a lightly floured surface, or with the dough hook on low for 12 minutes. Cover with a dish towel and let the dough rise until doubled in bulk, 30 to 45 minutes. Generously grease three 9 x 5-inch loaf pans and set aside.
3. Punch down the dough, turn it out onto a lightly floured surface, and knead it briefly to remove the air bubbles. Divide the dough in thirds, knead each section a few times, and shape it into a loaf. Place the dough into the prepared pans. Cover with a dish towel and let rise 30 to 45 minutes. The dough will be ready to bake when you press down slightly with your finger and the indentation remains.
4. Meanwhile, preheat the oven to 350 degrees. Bake the loaves for 30 minutes. Immediately remove from the pans and cool on a wire rack.

NOTES:

1. The Food Nanny’s favorite loaf pans for bread baking are glass. Your bread will brown beautifully and look even better than what you can buy in a bakery! My favorite is the Pullman Loaf Pans. They make the perfect-sized sandwich bread that fits in baggies.
2. To freeze loaves, place them in resealable plastic freezer bags and store them in the freezer for up to two months.

The Food Nanny’s Recipe: https://www.thefoodnanny.com/blogs/recipes/white-bread