job week: food: best sandwich bread

I have a few great recipes for dinner bread that I use a lot, but have never found one that is the right consistency for actual sandwich bread. While these other recipes are great for going with a meal, they are not the best for making sandwiches. Well. I tried this new recipe this past weekend and it is p.e.r.f.e.c.t. for making sandwiches! (Or for using with a meal) - the bread is light and fluffy with a soft crust. The best part is, the recipe makes two loaves at one time - I used one loaf to eat with a couple meals and one to use with sandwiches. Perfect.

Best Sandwich Bread - adapted from allrecipes.com

2 cups very warm water

1/3 cup white sugar

1-1/2 Tbsp. active dry yeast

1-1/2 tsp. salt (I use kosher salt)

1/4 canola oil

5 to 5-1/2 cups all-purpose flour (spoon flour into measuring cup and level off, or use a sifter)

1 Tbsp. salted butter

In a large mixing bowl, combine water, sugar and yeast. Let sit for 5 minutes to proof (yeast will dissolve and look fluffy and foamy). Stir salt and oil into yeast mixture. Stir in one cup of flour at a time, mixing well. Once a soft dough (kind of sticky!) forms, turn onto a floured surface and knead well, about 3-5 minutes (dough will become elastic). Place kneaded dough into a well-oiled large bowl. Cover with plastic wrap and let rise in a warm place about 1-1.5 hours.

Punch dough down, and turn onto a floured surface again. Knead for 1-2 minutes and form into two loaves. Place each loaf into a well-oiled 9"x5" loaf pan. Cover each with plastic wrap and let rise again 45 minutes.

Preheat oven to 350 degrees F. Bake loaves 30 minutes or until golden brown on top and loaves sound hollow when tapped. Spread butter on top of each loaf (I usually just hold the butter with a paper towel and gently rub it all over the loaf :)). Enjoy!