Our Favorite Sandwich Bread

It occurs to me that I talked a whole lot about baking bread yesterday, but did not include a recipe. Let's fix that right now.

This recipe makes great, basic sandwich bread. It's not wholly whole wheat, but the combination of white and wheat flour gives it a great texture. It also toasts up perfectly:


The recipe is based on an old recipe from Fleichmann's Bake-It-Easy Yeast Book, but Kirk (the family baker) has modified it over the years to the version you see below.

Whole Wheat Sandwich Bread

3 cups white flour
1 cup whole wheat four
1.5 Tbs. sugar (or honey)
2 tsp. salt
2 1/4 tsp. yeast (or 1 packet)
1 cup milk
6 Tbs. water
4 Tbs. vegetable oil (we use canola)

In a large mixing bowl, stir together yeast, sugar, and warm (but not too hot) water. Set aside to allow yeast to bloom for 5-10 minutes.

Heat milk for about a minute in the microwave.

Add flour to the yeast slurry in the mixing bowl, then add warm milk and vegetable oil. Use the dough hook to mix it all together. This kneading should take about 8-10 minutes.

Remove the dough hook, shape the dough into a ball, and allow it to rest at room temperature in the mixing bowl.

Press out any large air bubbles and shape the dough into a loaf. Place dough into a greased loaf pan, cover with plastic wrap, and let it rest in the fridge for at least two hours. Overnight is fine.

When ready to bake, preheat oven to 400 degrees and remove dough from fridge to sit at room temperature until the oven is ready. You can also check for any large air bubbles to remove before baking.

Bake for 40 minutes.

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