Of all my recipes, this is my pride and joy. When I stopped buying bread last fall and switched solely to making my own, I knew I needed a good go-to sandwich bread.
It seemed other recipes kind of wore me out after awhile, or they needed too much butter, or extra ingredients.
This dough is soft and easy to work with, without using any more butter than needed (3T for 2 loaves).
It stays fresh for days, makes a delicious sandwich- or just smeared with some butter alongside soup (or by itself- I’m constantly sneaking slices!).
It freezes great! Just allow it to cool before closing up in an airtight bag and freezing.
Tip: I do recommend using bread flour for best results. I do sometimes make it with all-purpose flour, but the water needs to be reduced by 10% to keep it workable.