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Simple White Sandwich Bread

No starter needed, simple sandwich bread. Bake two loaves at a once to save time.
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Ingredients
  

  • 2.5 cups Warm Water Between 105F - 110F
  • 1 tbsp Active Dry Yeast
  • 1 tbsp Sugar
  • 6 cups All Purpose Flour May need more for dusting etc.
  • 2 tsp Salt
  • 1/4 cup Butter Room Temp, Cut into Cubes

Instructions
 

  • in the bowl of your mixer add 1/2 cup of the warm water with yeast and sugar. stir and let sit about 5 minutes. it should bubble a bit and form a cap. i think it looks a bit like a mushroom cap but make sure it reacts. if you see just milky water it didn’t work and try again. this will be the trickiest step in this entire process
  • start up the mixer on low with the dough hook attachment. add the rest of the water and half the flour. stir until well blended. add the rest of the flour, salt and butter. i followed julie’s suggestion and let it knead with the dough hook a full 8 minutes. it was elastic and perfect by the time it was up.
  • shape it into a ball and put in a bowl covered with a tea towel. i used a glass bowl so i could see it. i also got the tea towel wet with warm water and wrung it out. i think it keeps the dough moist as well as creates a bit of humidity which helps it rise. place in a warm spot in the sun (or by the wood stove) for 1.5 hours. if all went according to plan it should rise within this time.
  • spray or butter 2 bread loaf pans and set aside. preheat your oven to 375 degrees.  divide the dough into two balls and roll each out into a 9×12 rectangle. (about the size of notebook paper)
  • starting with the short end fold into thirds like a letter or brochure. fold the sides under and place the bread seam side down into the pan. this will create a lovely top loaf. (my loaf, my loaf my loaf my loaf, my lovely lady loaf, check it out) (that was fergie ferg)
  • repeat with the second ball of dough
  • cover with the tea towel again and let rise in a warm place about an hour
  • bake 30-35 minutes until golden on top. flip out of the pan immediately and let cool.

Notes

this recipe has been adjusted a few times over the course of the internet but i really liked the way fellow food blogger dinner with julie adapted it. plus her writing is just super fun and relatable.
i made the loaves in my kitchen aide mixer using the dough hook attachment.
bread keeps about a week in the fridge.