About the Recipe
Every other week or so Jacob makes a double batch of this soft versatile sandwich bread. Made with just 7 ingredients its more dense, nutritious and filling than any pre-sliced bagged bread form the store. We use it for sandwiches, toast, or even slice it thick for French toast!
Ingredients
2 cup or 432g warm water
2 packages or 14g Active Yeast
6 tsp or 100g sugar
2 eggs
2 tsp or 40 g oil
7 cups or 940g Flour, preferably high-protein bread flour
3tsp or 20g salt
Preparation
In a large bowl 'bloom' your yeast by mixing the sugar with the warm water. Wait 10 minutes, your yeast should puff up into a foam above the water, if it didn't, discard and try again.
Mix salt and remaining wet ingredients. Then add in flour until the dough is completely incorporated and smooth
Rest the dough in a warm spot for 2 hours, in which time it should about double in size.
Knead the dough by hand, folding and pressing the dough in on itself for 8-10 minutes. Then divide the dough into 2 equal halves and shape. Shaping can be done several ways, we do the classic flatten and roll technique.
Prep 2 loaf pans with parchment paper or coat inside with butter. Drop your 2 shaped loaves into standard size loaf pans, cover with a tea-towel and allow to rest for 30 minutes. Start preheating your oven to 400!
After the 30 minutes is up, pop them in the oven and bake for about 35 minutes. Remove and allow to cool fully before slicing. Enjoy!