SABRINA'S SANDWICH BREAD

Sabrina's Sandwich Bread image

Provided by Martha Stewart

Yield Makes 2 loaves

Number Of Ingredients 6

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2 envelopes active dry yeast
2 cups warm water (about 105 degrees)
1/4 cup honey or granulated sugar
3 tablespoons plus 1 teaspoon melted unsalted butter, plus more for bowl
2 tablespoons coarse salt
6 to 7 cups all-purpose flour, plus more for dusting

Steps:

Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add honey, butter, and salt; whisk until yeast is dissolved. Let stand until foamy, about 5 minutes.
Add 3 cups flour; mix on low speed until smooth, about 3 minutes. Add 3 more cups flour; mix until incorporated.
On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes. Let rise in a large buttered bowl covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
Preheat oven to 400 degrees. Butter two 4 1/2- by-8 1/2-inch loaf pans. Punch down the dough; transfer to a lightly floured surface. Divide dough in half. Gently knead each piece until smooth. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
Place loaves, seam sides down, in buttered pans. Let rise just until dough reaches tops of pans, 15 to 20 minutes. Brush tops of loaves with butter. Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes. Let cool slightly in pans on wire racks; unmold. Let cool until just warm before slicing.