Sandwich Loaves

What’s more homey, more comforting, more reminiscent of childhood than a freshly baked loaf of sandwich bread? Does anything smell more divine? 

This recipe makes two beautiful loaves. Now, I know I’ve painted myself as somewhat of a fiend when it comes to cutting into warm bread, practicing the old “do as I say, not as I do” theology. I’ve been caught in the act many times, enjoying a hot, buttery slice over the kitchen sink. But really, this time, you should listen to me. 

It’s impossible to get a nice, clean slice when this bread is warm. If you want to eat it like a heathen, all torn up and gummed up on the knife (like I often do), then by all means, disregard my warning. But if you want to enjoy these sandwich loaves in sandwiches, well. You’ll have to exercise a smidge of patience. 

Ingredients:

6 to 7 cups all-purpose flour

2 ½ teaspoons salt

1 ½ tablespoons active dry yeast

¼ cup sugar

2 ¾ cups hot water (not boiling)

¼ cup coconut oil

Butter for brushing the top of the loaves

Directions:

In the bowl of a stand mixer with the dough hook attachment (or in a large bowl, if you’re mixing by hand), combine 3 cups of the flour, salt, and sugar. Reserve the remaining flour for later.

In a small bowl, combine ¼ cup hot water, yeast, and a pinch of sugar. Let it dissolve for a few minutes until it looks frothy.

In a larger bowl, measure 2 ½ cups of hot water. Add the coconut oil and let it melt.

Add the water and oil mixture and the dissolved yeast to the flour mixture and mix until combined. Scrape the sides of the bowl, if needed. It will be a loose batter.

With the mixer on low, gradually add 3 to 4 cups of flour until the dough comes together and begins to pull away from the sides of the bowl. 

Meanwhile, lightly grease a large bowl.

Knead for 2-5 minutes until the dough is smooth and tight. Form into a ball, then transfer to the prepared bowl. Cover with a lid, plastic wrap, or a kitchen towel and let rise until doubled, between 1–2 hours. 

After rising, grease two bread pans (8.5x4.5-inch or 9x5-inch).

Punch down the dough and divide into two equal parts. Stretch each piece into a generally rectangular shape, then tightly roll it into a loaf shape, pinching the bottom and end seams. 

Place the dough in the prepared pans and let rise until doubled, about 1 hour. The dough should be about an inch above the top rim of the pans. 

Preheat the oven to 350 F.

Bake the loaves for 30–35 minutes or until lightly golden on top and baked through.

Remove from the oven and turn out onto a wire cooling rack. Immediately butter the tops of the hot bread by peeling the paper from a cold stick of butter and rubbing the butter directly onto the loaf. 

Let the bread cool completely before slicing. 

Try this:

Use this bread for classic sandwiches, of course, or, for a fancier take, try tea sandwiches. They’re dainty, delicious, and impressive, even though they’re so easy! You can turn anything into a tea sandwich, but the key is to cut them into shapes with the crusts removed. Small rectangles with egg salad, triangles with cucumber and herb cream cheese, or cookie-cutter shapes with strawberries and whipped cream are delectable options. Kids love them, too!