Homemade Sandwich Bread

Measure out the yeast, warm water and sugar.

In a tall measuring cup or other container, combine the sugar yeast and water, stirring once to ensure all the yeast is mixed, and doesn't clump together. Set this mixture aside and let the yeast activate and double in size.

Measure out the flour,salt, and butter. Ensure the butter is at room temperature.

Add the flour, salt and butter to the mixing bowl. Once the yeast and water mixture has risen and doubled in volume, add the liquid to the dry ingredients. Mix on low until the dough forms a solid mass, and pulls away from the sides of the bowl. Keep kneading for about 5 minutes.

In a bowl mix the flour and salt. Pour the flour mix onto the counter and make a "well" in the middle of the flour. Melt the butter and pour it into the yeast and water mixture. Pour the liquid mix into the well slowly, making sure it does not breach the flour walls.

Using a wooden spoon or your finger slowly mix flower from the edges into the liquid until the liquid starts to become thicker. Keep mixing in the flour until you do not have to worry about the liquid "escaping" and running across the counter.

Keep mixing the flower into the liquid mix until you form a dough. Knead the dough by hand for 10-12 minutes until it is smooth and slightly stretchy.

Pre-heat your oven to 375F

Once the dough is mixed, set it in a greased bowl and cover with a clean linen dish towel. Set the bowl in a warm area(such as ontop of a pre-heating stove) and let the dough proof for 30 to 40 minutes or until the dough has doubled in size.

Remove the proofed dough from the bowl and place it on a lightly floured surface. Punch down the dough until all the air has been pressed out and the dough is flat on the counter.

Form the dough by rolling the flattened dough into a roll. Pinch the trailing edge together to prevent it from unrolling. Place the loaf in a bread loaf pan or on a sheet pan.

Again cover the dough and let it proof in a warm spot until it has doubled in size again.

Once doubled in size, you may brush the top of the dough with an eggwash if you like.

Place the dough in the pre-heated oven. Bake at 375F for 15 minutes, then lower the temperature to 350F and bake for another 30 to 40 minutes(for a loaf of bread - if making rolls bake for 15-20 minutes). The bread should be a nice golden brown, and sound hollow when you knock on it. You can also check the internal temperature of the bread with a thermometer. It should read 220F