2 cups of warm water (105 degrees)
1/4 cup of sugar
1 1/2 Tablespoons of active dry yeast
1 teaspoon of salt
1/4 cup of vegetable oil
6 cups of bread flour
This is the kind I use:
Add yeast to the water and stir. Once the bubbles form, add sugar, salt, oil, and flour, one cup at a time. Stirring to mix well. Place in a warm place to rise for 1 hour.
Bake at 350 degrees for 30 minutes (although, I never cook mine the full 30)
This bread has become my staple sandwich bread. One of my good friends is a Mennonite and we use to bake together all the time. That was back when I had time, before all these kids! 😜 I have tried for literally years to make a good sandwich bread to mimic hers, but I never could get it as fluffy or the right consistency.
I ran out of bread a few weeks back and because of the corona virus, I decided it wasn’t worth a trip to the store. I tried a couple of recipes I found online, but they fell apart. So, I broke hers out and it worked! Its been years since I tried, so I’m not sure what the difference was, but it tasted sooo good, but it also held up for sandwiches! I think maybe I had overkneaded it before (can we say working out some agression 😂) and also this time I used bread flour, when I think before maybe I had used regular. Whatever the reason, I though it may just be luck, but so far I’ve made it every 2 days (remember all those kids?) for the last 2 weeks and its been great every time.
*I will say, this is good for sandwiches, but it still is homemade bread so it’s not going to be the “exact” same as store-bought. It is the best that I have found in my not so scientific research.