Recipe: Julia Child Sandwich Bread

 I was feeling a bit perkier today after being ill with pneumonia, and since I haven't made bread in about three weeks I thought it was about time that I made some.

My son was delighted when I first made him his favourite Cheese Breadsticks.

As our student eats sandwiches everyday I thought I would make him the kind of bread that he really likes... white sandwich bread.   That led me to this recipe "Julia Child's White Sandwich Bread".

Ingredients

2 1/2 cups warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

6-6 1/2 cups all-purpose flour   - only needed 6 cups

2 tsp. salt

1/4 cup butter, softened  - subbed veggie oil

Directions

Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn't do anything, toss it out and buy fresh yeast.)

Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined and shaggy. 

Continue to knead until it is smooth and elastic.

Shape it into a ball and put it back into the bowl. Cover with a tea towel and let it sit for 1 - 1 1/2 hours, until it's doubled in size.

Butter two 4"x8" loaf pans. Punch the dough down (love that part!) and pat each piece into a rectangle that's about 9"x12" - or a bit bigger than a standard piece of paper.

Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.

Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

This recipe is originally found here.