This is not only a very frugal bread, but it tastes amazing and is a family favorite. We make several loaves a week. Perfect flavor, perfect crumb and perfect recipe!
05After an hour uncover the dough. It should be pretty big and poofy at this point. Take your hand and punch into it once or twice to get it to push all the air out of it.
06Knead it again (you don’t have to take it out of the bowl, I do it right in the bowl) for about a minute or so, forming it into a ball.
07Sprinkle flour onto your table or other wooden work surface.
08Put the ball in the middle of the work surface.
09Cut the ball into two equal pieces using a bencher, or I just use a kitchen knife.
10Taking one half of the dough, knead it a little folding it over itself over and over. Create a sort of ovalish shape with it and then place it into your lightly greased loaf dish.
11Now repeat everything with the second wedge of dough.
12Put both pans back where you had the bowl for the first rise, but leave them uncovered. For one hour.
13Preheat your oven to 350 degrees. When your dough has risen the second time and doubled in size, it’s time to put them in the oven.
14Just put ‘em in there for 35-40 minutes. I’m pretty faithful with my 35 minute timing, but it could take more in your neck of the woods.
15When they’re done, pull ‘em out of the oven and allow them to sit in the pans for 5 minutes. After the 5 minutes, using a potholder or towel, turn the bread out onto a cooling rack and allow them to cool the rest of the way. Since you’re aiming for sandwich bread, it is better not to cut them until they are completely cooled, otherwise they get a little crumbly.
16Once cooled, trim into slices and store at room temperature or in the refrigerator for up to 4 days (if it lasts that long!)