Fresh Baked Sandwich Loaves

Fresh Baked Sandwich Loaves

Fresh Baked Sandwich Loaves


2 loaves

2 pkgs dry yeast               
1¼ cups warm water (105º-115º)       
½ cup each warm water and milk       
3 Tbsp sugar                   
Softened butter
1 Tbsp salt
3 Tbsp shortening
4 cups white bread flour
2-2½ cups whole wheat flour

Dissolve yeast in 1¼ cup warm water. Stir in remaining warm water and milk, the sugar, salt, shortening and 2 cups each of the flours. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch dough down; divide into halves. Round up; place on lightly floured surface. Cover with inverted bowls; let rest 15-20 minutes. Roll each half into rectangle, 13 x 8”; roll up tightly, beginning at the 8” end. Pinch edge of dough into roll to seal well; turn the ends under.

Place loaves, seam side down, in 2 greased loaf pans, 9 x 5 x 3”. Brush tops of loaves with melted butter. Let rise until double about 45 minutes. Meanwhile heat oven to 400º Convection. Place loaves in oven and bake until bread is deep golden brown and loaves sound hollow when tapped, about 25 minutes. Remove from pans, brush tops again with butter, and cool on wire racks.