Classic White Sandwich Bread

Directions

• In a mixing bowl, add water, yeast and 1 tbsp of the sugar and let ferment 10 minutes.
• When yeast is bubbly and happy, add the rest of the sugar, 4 cups of flour ,milk powder, salt and coconut oil. On speed 2 of your mixer, using dough hook attachment, mix everything together. Add flour 1/4 cup as needed until dough pulls away from the side of your bowl clean. Knead for 7 minutes.
• Form your dough ball by pulling the dough out slightly and then tucking under the ball a few times. Then put it on your counter and roll it on the counter with your hands cupped toward you, turn it a few times and put it in a well oiled bowl to rise.
• Cover and let the dough rise 1 1/2 – 2 hours in a warm place. Until doubled in size.

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• Punch the dough down and divide in two, unless you are using the large Pullman pan . Pull the dough out into a rectangle the length of your pan. roll it up tightly and tuck in the ends.
• Set your oven to 350°
• Put your loaves into two well greased loaf pans. Pat them down slightly to fit your pan.
• Let them rise for another 30 minutes or so, until the loaves have a rise of 1 inch above the side of the pan. (Do NOT let it rise further, if it gets to big, it will collapse).
• When loaves have risen, bake for 25 to 30 minutes, until golden brown slightly. Don’t let it get too dark.
• Dump them out on to a cooling rack as soon as they come out of the oven. Cool completely before cutting in to them.

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