This makes a fabulous sandwich bread! It has a slightly different texture from sandwich bread made from Grandmother Bread and a different taste (there’s no sugar in this recipe), but hey, life is so much more fun with variations! And this is a great one. I loved it!! In fact, it reminded me a little of sourdough sandwich bread, and it’s very crusty.
Servings: 1 loafCook Time: 30 min
3 1/2 to 4 cups all-purpose flour
1 package yeast
1-1/2 cup warm water
salt to taste
1 tablespoon olive oil
In a large bowl, combine water with yeast, salt, and oil. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Don’t go adding all that flour at once! Add a little at a time. The amount of flour is approximate; exact amount may vary and you may need less.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Punch down using extra flour; shape and place in a greased loaf pan. Let rise a second time. Bake for about 30 minutes (or until brown) in a 350-degree oven.
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