Sandwich Bread

1.25lb LOAVES (14-16 slices)

((1 ¼ c. water makes a 1.25 lb loaf - perfect for a medium size pan - 8 ½ x 4 ½  x 2 ½ )

2 LOAVES

Ingredients:

2 ½ c. warm water 105* (2c for sourdough)

3 c. flour (wheat or white)

2 1/2 T. powdered milk (or replace 1c of water with warm milk)

2 ½ t. yeast (saf instant) (or 1c sourdough start + 1/4t soda)

¼ c. sugar

¼ c. oil

2 ½ t. salt

3- 3 1/4c flour (2 1/4- 2 1/2c for sourdough)

Directions:

1. With beaters, mix all ingredients, except last flour amount

2. Add remaining flour with kneaders and knead 5-7 min

(5 min for white, 6 min for half/half, 7-10 min for all wheat)

3. Grease 2 Loaf Pans and with oil on hands, form into two loaves (sourdough needs to rise in bulk for 6 hours or until double and dough kept at 76*)

4. Cover with a towel and let rise on cool stove or a towel on the counter for 35 min. (3hr for sourdough)
*For better flavor with instant yeast, let water be 70-80* and rise for 1 1/2 hrs.

5. Preheat the oven to 350* and let rise 10 more minutes (or until 1" above top of pans)

6. Bake on the middle rack in oven for 30-35 min - or until golden brown.

7. Remove from pans and cool on wire racks for 20-30 minutes before slicing.

6 LOAVES

Ingredients:

7 ½ c. warm water (6c for sourdough)

8 c. flour (wheat or white)

½ c. powdered milk (or replace 3c of water with warm milk)

2 ½ T. yeast (saf instant) (or 3c sourdough start+3/4t soda)

¾ c. sugar

¾ c. oil

2 ½ T. salt

10 -10 3/4 c. flour (8c for sourdough)

(You can replace 3c flour with ½ c. wheat gluten)

*Notes: 1 ¼ lb is made by 1 ¼ c. water

Wheat bread needs more water than white, so I use the same amount of liquid,

just times the wheat flour by 1.25 to get the amount of white flour
*1c Sourdough start has 1/2c water and 3/4 c flour in it, so that's why those are reduced in the recipe)