Sandwich Bread

Recipe Courtesy of Melissa Franklin

INGREDIENTS
7-8 cups fresh white wheat flour
(I use Bread Flour)
1 TBS dough enhancer
(you only need this for wheat flour)
2 TBS instant yeast
(Make sure it's INSTANT - ex: Fleischman's RapidRise)
2 tsp salt
2 1/2 cups warm water
1/3 cup olive oil
1/3 cup honey

DIRECTIONS

1. Combine the warm water, yeast, and two cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes (basically, it puffs up). Add the honey, oil, dough enhancer, salt, and 4-5 cups additional flour until the dough is stiff and cleans the side of the bowl. Let mix on speed 2 in your mixer for about 7 minutes or until dough is very smooth and elastic with small bubbles or blisters beneath the surface of the dough.

2. With oil on hands, remove the dough from the mixing bowl and place on oiled surface. Divide dough into two balls. With rolling pin, roll 1 ball out two times the length and one times the width of your bread pan. Starting at one end, roll the dough, sealing each roll with fingers. Place in pans which have been well greased. Allow to rise in a slightly warmed oven (84 to 88 degrees) or other warm place until doubled in size (about 30-40 minutes).

3. Bake loaves 30-35 minutes in a 315 degree oven. When loaves are done immediately remove from pans and let cool on a wire rack. Placing bread on its side may help to reduce the risk of falling. And there you have perfect sandwich bread!