Well, I can comment again but still no pictures. But I'll take it!

edie, I'm so happy your bread turned out well, and as you wanted it to. Sometimes it just comes out right, sometimes it needs more adjustment. Even if it's not great, though, a trip through the food processor will give you some awesome bread crumbs!

Your loaf, however? Seems like sandwiches are it's destiny!

Annie

I had the best ham sandwich for lunch! Yes indeed, one can't waste bread. The original sweet bread actually turned out to be perfect for French Toast so the loaves got divied up in hunks each big enough for 4 pieces of toast and put in the freezer. Sometimes if it looks like I can't use bread up quickly enough I'll make it into croutons, then freeze them to put in soup. Waste not! ☺

I make all my own bread, and am not fond of the heel...so I save them and anything that gets a little stale and let it dry, then grate the dry ends in the Cuisinart. Yesterday I made awesome meatballs using OO ( short for Our Own) bread crumbs...Monday I seasoned some of the crumbs and breaded some chicken tenders.
Waste not want not.

Anyone have this recipe handy? I'm looking for a simple sandwich bread recipe.

Thanks in advance.

mr1010, here you go:

2 cups water, 110°F-120°

3 Tablespoons granulated sugar

1-1/2 Tablespoons yeast (I believe this is equivalent to 2 packets)

1-1/2 teaspoons salt (I slightly rounded)

1/4 cup vegetable oil (I use canola)

6 cups flour (I use King Arthur Flour Bread Flour. Not sure what the difference would be using All Purpose)

***

Mix sugar & water in mixing bowl. Sprinkle yeast over & let dissolve (5-15 minutes, mine usually is good & foamy in 5 or 6 minutes.) Add salt, oil, and half the flour. Mix well. At this point if your mixer has a dough hook, switch to it. Add rest of flour & mix until a cohesive whole with very little flour left on bowl sides. Turn out on floured surface & knead for 4 - 6 minutes. Place in greased bowl, turning to grease top. Place in warm place to rise until double, about an hour. (I use my oven for the rising, placing an oven-proof bowl of boiling water on the bottom rack... and I leave it there during all the rising & the baking.) Punch dough down, gently! Form 2 loaves and place in greased loaf pans. Let rise until crowned about an inch above pan tops, about 30 - 40 minutes. (I take the pans out of the oven after 25 minutes so I can heat the oven.) Preheat oven to 350°F. Bake 25 - 30 minutes, putting foil over the tops after about 18 minutes. When bread is done, before turning out on racks to cool, brush tops of loaves with just a little butter to keep the top crust soft. Let cool to at least lukewarm before slicing. Enjoy!!

So that's it. More complicated to type than to actually do! If you decide to try it, let me know what you think.

Oh thank You Edie, it sounds pretty straightforward if I don't mess it up. I'll file this

as "Edie's White Sandwich Bread" and I'll let you know how it comes out. Very nice

of you to share.

Next time I make this, I am going to make 1 loaf into raisin/cinnamon bread. If it works I'll let you know!