This recipe is a must for beginners looking to make your own sandwich bread. That's what I was, and I'm never looking at another recipe. My daughter takes this bread to school for sandwiches, I've given loaves out as gifts, the whole family freakin' loves it. So I thought I'd share. Recipe from "The Farmhouse on Boone" and is below.
Ingredients
1/2 cup butter softened or coconut oil (113 g)
2 tablespoons honey or sugar 42 g for honey or 24 g for sugar
1 tablespoon salt 17 g
1 cup starter active and bubbly (227 g)
2 1/2 cups water 590 g
8 cups all purpose flour 1120 g
Instructions
To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
Divide in two equal parts.
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment lined or buttered loaf pans.
Second rise for 2-4 hours at room temperature, or until doubled.
Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
Allow to cool completely before slicing.
by ramblergrl