Yummy Sandwich Bread
rec.food.cooking/Joan Mathew
Yield: 2 standard-sized loaves (using loaf pans)

This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. I've made this recipe with my KitchenAid and also with my food processor (I have a 14-cup), and the results are excellent either way. I don't have a bread machine, but I'm sure it can be converted satisfactorily.

2 cups bread flour
1 1/2 cups whole-wheat flour
1 tsp. sugar
2 Tbsp. firmly packed brown sugar
1 tsp. salt
1/2 tsp. ground ginger
2 Tbsp. butter, chilled and cut into pieces
1 Tbsp. active dry yeast (I use rapid-rise)
1 cup plus 3 Tbsp. cold or lukewarm water

Insert metal blade in work bowl of food processor. Add flours, sugars, salt, ginger, and butter; process for approx. 20 seconds. Add yeast and process for approximately 10 seconds more to fully mix the ingredients.

Add water; process until dough forms a ball in the work bowl. Insert dough blade and continue processing for approximately 2 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap.

Set in a warm, draft-free location until doubled in bulk; punch down. Repeat.

Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans.

Preheat oven to 375F. Uncover loaves and bake for 30 minutes. Remove loaves from pans and place back into oven, baking for 10 more minutes. Remove to cooling racks and cool for at least 30 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 90 minutes).

NOTE: I have doubled this recipe when using my KitchenAid with excellent results.