Sandwich Bread – Randy’s

I tweaked this recipe from “Baking with Julia”
Makes two 1.25-pound loaves in 9.5-inch x 5.5-inch loaf pans.


  • 25 oz. warm water (105°F to 115°F)
  • 2 egg yolks
  • 1.25 tablespoon active dry yeast
  • 1.25 tablespoon sugar
  • 710 g flour (mixed between bread and AP flour):
    • About 4.5 cups bread flour
    • About 4.25 cups all-purpose flour
  • 1/8 teaspoon ascorbic acid (vitamin C). This helps the dough rise and helps preserve the bread.
  • 1.25 tablespoon salt
  • 2.5 ounces unsalted butter, at room temperature


Proofing the Yeast:
  1. Pour ½ cup of the water into the bowl of a mixer
  2. Sprinkle in the yeast and sugar
  3. Whisk to blend
  4. Rest 5 minutes. The mixture should be foamy. If not, your yeast was no good.
Mixing and Kneading:
  1. Use the dough hook
  2. Add the remaining water, egg yolks and about half of the flour.
  3. Mix slowly.
  4. Slowly add the remaining flour.
  5. Increase mixer speed to medium and beat, stopping to scrape down the bowl and as needed, until the dough comes together.
  6. Add the salt and ascorbic acid
  7. Beat on medium for another 10 minutes, until the dough is smooth and elastic.
  8. Add the butter, a tablespoon at a time, and beat until incorporated and the dough comes back together.
First Rise:
  1. Turn the dough out onto a lightly floured work surface and shape it into a ball.
  2. Butter, oil, or spray the mixer bowl (or another large bowl) and return the dough ball to the bowl.
  3. Roll it around to coat it in butter/oil.
  4. Cover the bowl with a damp dishtowel or plastic wrap or place it uncovered in a dough humidor.
  5. Let the dough room temperature until it doubles in bulk, about 45 minutes to 1 hour
Shaping the Dough:
  1. Butter or spray two 9 by 5-inch loaf pans and set them aside.
  2. Punch down the dough and turn it out onto a lightly floured work surface.
  3. Divide the dough in half and work with one piece at a time.
  4. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long with a short side facing you.
  5. Starting at the top, fold the dough about two thirds of the way down the rectangle and then fold it again, so that the top edge meets the bottom edge.
  6. Seal the seam by pinching it.
  7. With the seam up, pull the ends around and up and pinch them to the bottom.
  8. Put the dough into the loaf pan with the seams down.
  9. Repeat with the second half of the dough.
Second Rise:
  1. Cover the loaves with oiled plastic wrap or place them in a dough humidor and allow them to rise in a warm place (about 80°F) until they double in size again, growing over the tops of the pans, about 45 minutes.
  2. While the loaves rise, center a rack in the oven and preheat the oven to 375 F.
  3. Check to see if the dough is completely risen. Poke your finger into the dough and the dent should stay in the dough and not spring back.
Baking the Bread:
  1. Bake the loaves for 30 minutes.
  2. Turn the loaves out of the pans and onto the rack in the oven.
  3. Continue baking for 5 to 15 more minutes.
  4. To check for doneness, place a thermometer through the bottom of the loaves and into the middle. The thermometer should read 200 degrees Fahrenheit when the bread is done.
  5. Remove the loaves from the oven and place them on a rack to cool.
  6. Don’t cut the bread while it is hot. Let it cool to just slightly warm before cutting.


Make sure you close off the cut side of the bread with a heel or plastic wrap so the bread doesn’t dry out.

Store on the shelf in a brown paper bag for up to 2 days. If the bread becomes hard, you can microwave each slice to soften it.

You can freeze the bread in an airtight wrap for up to a month. Keep the bread wrapped while it thaws.

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