Wednesday, June 9, 2010

Ferguson Sandwich Bread

Ferguson Sandwich Bread

1/2 cup milk
3 tablespoons sugar
4 tablespoons butter
1 1/2 teaspoons salt
2 packages active dry yeast
1-1/2 cups warm water (105 to 115 degrees F)
1 egg, beaten
5-6 cups flour (mine is half white and half wheat)

In a saucepan over low stir milk, 2 tbsp sugar, butter, and salt until the sugar and salt dissolve in the melted butter and milk. Remove from heat and cool until it is lukewarm.

Warm a mixing bowl by holding upside down under hot water for 2 min. In the warm bowl, dissolve yeast in water and sprinkle with 1 tbsp of sugar. Once yeast is dissolved and foamy, add milk mixture and 5 cups of flour.

Mix, adding an additional cup of flour if needed until dough no longer clings to the spoon or bowl. Knead dough 8-10 min or until smooth and elastic.

Place dough in a greased bowl. Cover and let rise until doubled. (about 1hour)

Punch dough and divide in half. Roll each half into a loaf shape and place in 2 8.5x4.5x2.5 loaf pans. Cover and let rise until doubled. (about 1 hour)

Bake at 400 degrees for 30-40 min. Let cool 2 min in pans then finish cooling on wire racks.