**Butterfly**

Duchess1

I remember you saying you make sandwich bread for your DD. I have a million recipes but would rather try a proven, kid tested recipe. 

Which one have you had the most success with?

TIA!

butterflygrooves

Here is the recipe.

Makes 2 loaves (You might eat a whole one as soon as it comes out of the oven so it's always good to make 2 :oP)

2 packages of regular active dry yeast = 4 1/2 tsp if using from a jar
1/4 cup warm water (105-115*)
1/2 cup honey/molasses/agave nectar/maple syrup
1/4 cup butter/margarine/vegetable oil
3 teaspoons salt
2 1/2 cups very warm water (120-130*)
4 1/2 cups whole wheat flour
2 3/4-3 3/4 all purpose flour

Dissolve yeast in warm water in a small bowl, set aside.  In a large bowl, mix honey, butter, salt and very warm water; let cool for 5 minutes.

To cooled mixture in large bowl, beat in 3 cups whole wheat flour on low speed, scraping bowl often, until moistened.  Beat on medium speed for 3 minutes (I put my dough hooks on the mixer before the next step).  Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast mixture.  Add 2 1/2 to 2 3/4 cups of all purpose flour until dough pulls cleanly away from sides of bowl.

If kneading by hand, take dough out of bowl and knead in remaining 1/2 to 1 cup of all purpose flour and knead for 5-10 minutes until dough is smooth and springy.  If not kneading by hand, add 1/2 to 1 cup of all purpose flour to bowl and let it knead for 5-10 minutes.  Grease a large bowl (wood or ceramic is best), put dough in bowl turning to grease all sides.  Cover with a towel and let rise in a warm place (I put it outside in the sun) for 45 minutes to an hour or until doubled in size.

Grease 2 loaf pans with shortening or cooking spray.  Push fist down into dough to deflate, divide in half.  Lightly flour the counter and roll dough into and 18x8 inch rectangle.  Starting with an 8 inch side, roll dough up tightly, pinch final edge of dough into roll to seal and fold ends under.  Place seam side down in pan.  Cover with towel and let rise for 45 minutes to an hour in a warm place.

Heat over to 375*.  After final rise uncover dough and bake for 30 minutes.  Reduce oven temp to 350* and bake for 10 to 15 minutes longer or until bread sounds hollow when tapped.  Remove from pans right away and let cool on a cooling rack.  Cool completely before eating.

**As you can tell the sweeteners and fats are interchangeable, I prefer molasses and oil since I'm a vegan but you can use whatever you like.

***You can add herbs to the bread if you like, just chop up and add after the first addition of wheat flour.  My DD loves this combo, says it tastes like thanksgiving bread.

1 tsp dried marjoram
1/4 tsp dried oregano
1 tsp dried basil
2 pinches of thyme

****I've made this amount of dough into 3 loaves so it doesn't have such a tall dome and into mini loaves.  Be sure to shorten the baking time accordingly.

 

Duchess1

Sounds delicious, thank you!