Basic White & Wheat Sandwich Bread

If you have dry yeast, sugar, flour, salt, and oil, you can make bread. The oil is optional, too; it helps increase shelf life at home and keeps the crumb tender. This good all-purpose bread lends itself well to the addition of savory herbs, nuts, and spices. Keep the dough soft and knead it well. Yield 2 loaves

Basic White & Wheat Sandwich Bread

2 cups water, lukewarm (no hotter than 110°F)
2 tsp. Rapid-rise yeast (1 pouch)
2 Tbsp. Sugar or Honey
4 cups Panhandle Milling Bread Flour
2 cups Panhandle Milling Whole Wheat Flour
2 tsp. Salt
1/3 cup vegetable oil

Directions:

• Wash and sanitize all work surfaces.
• Combine all ingredients in a large bowl or mixer. Knead for 5 minutes by hand or 3 minutes in a mixer on medium setting.
• Form the dough into a ball and place in an ungreased bowl covered with plastic or a lid for one hour, or until doubled in size. Punch dough down. Divide the dough into two equal portions.
• Form each portion into a loaf by rolling the dough into an 8-inch log. Grease two 8-inch by 4-inch loaf pans. Place each log of dough in a loaf pan. Lightly oil the top of the loaf and raise tented with plastic wrap for about 1- 1 ½ hour until ½ inch above the top of the pan.
• Wash and sanitize all work surfaces and utensils after handling raw dough.
• Preheat oven to 425°F. Bake for 20 minutes. Lower the temperature in the oven to 350°F for an additional 15-20 minutes. The internal temperature of the loaf should be over 190° to ensure the loaf is baked through. Remove from the pan and allow to cool before slicing.