Homemade Sandwich Bread

Soft. Golden. Sliceable into pillowy squares that make store bread feel like it came from a distant, less delicious planet.

Ingredients

• 2 cups warm water

• 1 tablespoon active dry yeast

• 1/4 cup sugar

• 5 cups bread flour (plus more for shaping)

• 2 teaspoons salt

• 1/4 cup olive oil

• 2 tablespoons butter, melted (for brushing)

• Flaky sea salt, for finishing

Instructions

• Wake up the yeast.
  Place warm water in a large mixing bowl. Sprinkle sugar and yeast over the top. Let stand for 5 minutes, until slightly foamy.

• Build the dough.
  Add flour, olive oil, and salt. Mix until combined.
  If the dough is too sticky, add more flour 1/2 cup at a time until smooth and workable.

• Knead.
  Knead 2 minutes with a mixer or about 5 minutes by hand, until elastic and soft.

• First rise.
  Place dough in a lightly oiled bowl. Cover and let rise until doubled, about 1 hour.

• Important Tip: Dough loves warmth. If your kitchen runs cold, turn your oven to the lowest setting for a few minutes, then turn it off and place the covered dough inside to rise. That cozy environment makes all the difference.

• Shape.
  Divide dough in half. Roll each half into a rectangle as wide as your bread pan. Roll up tightly and place seam side down in greased loaf pans.

• Second rise.
  Let rise again until nearly doubled, about 30 to 40 minutes.

• Bake.
  Bake at 350°F for 30-35 minutes, or until golden brown.

• Finish like a baker.
  Remove from pans and immediately brush the tops with melted butter. Sprinkle lightly with flaky sea salt.

• Cool.
  Let cool on a rack before slicing. Store in bags once completely cooled.

The result is a tender crumb with just enough structure for sandwiches, toast, or a dramatic slab with jam melting into every nook. Once you pull that first warm slice apart, the store-bought loaf may quietly retire itself.