Homemade Sandwich Bread Ingredients 6 cups all-purpose flour, divided 2 1/4 teaspoons active dry yeast 2 tablespoons sugar, plus a pinch for blooming the yeast 2 teaspoons salt 1 tablespoon vegetable shortening (or substitute butter) 2 cups milk 1/4 cup water Instructions Heat the milk in a saucepan or microwave until scalding. While the milk is hot, add the salt, sugar, and shortening. Stir until the shortening melts and everything is well combined. Set aside to cool until below 110°F. While the milk mixture cools, bloom the yeast. In a separate small container, combine the yeast, water heated to 105–110°F, and a pinch of sugar. Mix well and let sit for 5–10 minutes, until foamy and risen. This indicates the yeast is active. In a large mixing bowl, add 5 cups of flour, reserving the remaining cup. Pour in the cooled milk mixture, followed by the yeast mixture. Mix with a sturdy spoon until a dough begins to form. Transfer the dough to a lightly floured countertop. Gradually incorporate the remaining flour as needed, then knead the dough for 8–10 minutes, until the dough is smooth. Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 1 1/2–2 hours, or until doubled in size. Punch down the dough and divide it into two equal portions. Roll each portion into a rectangle, then roll it up like a cinnamon roll, pinching the seam closed. Place each loaf seam-side down into a heavily greased loaf pan. Cover the pans and let the dough rise for another hour, or until the tops of the loaves peek just above the rims of the pans. Towards the end of the rise, preheat the oven to 400°F. Bake for 15 minutes, then tent the tops of the loaves with aluminum foil to prevent excessive browning. Bake for another 15 minutes, or until the internal temperature of the bread reaches at least 190°F. Remove the loaves from the pans and allow them to cool on a wire rack before slicing. #baking #baketok #bakingrecipe #bakingtutorial - @thehannahbriggs