Sandwich Loaf

Every kitchen needs a reliable sandwich loaf — soft enough for a kid's lunch, sturdy enough to hold a proper turkey-and-tomato. This one slices clean, toasts evenly, and keeps for the better part of a week. It's a good first yeasted bread if you're new to baking.

Ingredients

• 1 cup All Purpose Flour
• 1 cup White Bread Flour
• 1/2 cup Wheat Flour
• 1/2 cup Spelt Flour
• 3 T Sugar
• 1.5 t Salt
• 3 t Active Dry Yeast
• 1 cup Water
• 3 T Oil
• NOTE - You can use all-purpose flour in place of the flour listed above.

Directions

1. Mix the yeast, sugar, and water (warm) and give it a little stir.
2. Combine the flour and salt in the bowl of a stand mixer and mix on low to incorporate.
3. Add the oil and yeast mixture to the bowl and mix on med-low for 3 minutes. The dough should feel like smooth like playdough; if the dough is sticky add more flour 1 t at a time.
4. After mixing place the dough in an oiled bowl and cover with a cloth for the first rise.TIP > for a quicker rise, place the bowl in the oven with a pot of boiling water.
5. When the dough has doubled in size, remove from the bowl and shape into a loaf. .(press the dough into a rectangle, fold the long sides towards the middle and pinch the short sides under (like an envelope).
6. Place seam side down in a loaf pan that has been buttered/greased properly. I like to use a piece of parchment paper for extra protection.
7. Allow to rise a second time for thirty minutes or until doubled in size. Brush the top lightly with egg wash.
8. Bake at 350°F for 30 minutes.
9. Allow to rest for at least 1 hour (if you can).

From our kitchen to yours.