White Sandwich Bread

1 1/3 cups All-Purpose Flour (You can substitute whole wheat flour)

1 tbsp Yeast

3/4 tbsp Granulated Sugar

1 tbsp Butter (milted)

1 1/3 cups Warm Milk or Water (I used buttermilk)

2 cups Bread Flour (approximately)

1 tsp Salt

In a large food processor with the dough attachment on combine the all-purpose flour, yeast, and sugar. Turn on the processor and slowly add the butter and the milk to the dry ingrediants. Mix well then add the bread flour, 1 cup at a time. Allow to process for approximately 2 minutes until forms a ball.

Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.

Place the mixing bowl over the dough, and let it rest for 20 minutes.

Remove the bowl, flatten out the dough with your hands, and sprinkle about half of the salt over it. Begin kneading the salt into the dough. After a few turns, sprinkle on the rest of the salt and continue to knead for 5 to 7 minutes, until the salt is completely incorporated and the dough is soft and smooth.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel (not terry cloth, as it will shed lint on your dough). Or put it in a straight sided plastic container with a snap-on lid and mark the spot on the container that the dough will reach when it has doubled in volume. Approximately 1 hr.

Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles.

Shape the dough into loaves and dust the tops with flour.

One popular technique is "jelly-roll" style: Press the dough into a rectangle that is as long as the loaf pan and slightly less than twice as wide as it is long. At the narrow end, roll the dough tightly, jelly-roll style. Pinch the ends and seam to seal, turning the ends under if necessary. I've also seen a similar version where the dough is rolled out to 1/4-inch thick with a rolling pin.

Cover the loaf with a damp tea towel and let them rise for 45 to 60 minutes. When you lightly poke the dough with a floured finger it should spring back just a little. I like to leave the loaf in the oven to rise and when risen turn on the oven and allow to cook as oven is preheating.

Bake at 375° for 31 minutes or until the loaf are golden brown and the bottoms sound hollow if tapped. Remove immediately from pan and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.