This soft sandwich bread is a staple in our home! Since this recipe makes two giant loaves, I leave one loaf regular for sandwiches, and the other loaf I sprinkle in cinnamon and coconut sugar for a slightly sweet treat! It’s so good for breakfast toast or even for French toast! We eat this alongside eggs or Greek yogurt for breakfast much of the time as well.
It’s super easy, and can be adapted to your specific dietary needs – I’m going to include some different variations below! Just choose the option that fits your family’s needs the best!
To begin, in your stand mixer bowl:
add 3 cups of warm water
Add 2.5 tbs of yeast + 1 tbs of sugar and let it bloom
Then add either 7 cups of AP flour or if you have trouble with gluten, you can use 6 cups of kamut flour (I get mine from food nanny)
Add 1/3 cup or honey
Add 2 tbs salt (I use Celtic fine grey salt)
And lastly, add 1/2 cup of melted salted butter
*at this point you can add 1/2 cup sourdough starter if you have it, but it’s not necessary
Use your dough hook and knead for about 5 mins. Cover and let sit about an hour until double in size.
Then dump out on the counter and cut into two equal halves. Stretch out into a small rectangle shape and roll up, tucking the ends under and place that one in a buttered loaf pan.
For the cinnamon swirl bread, stretch dough out into a rectangle, then cover the whole of it with coconut sugar and cinnamon – you can use also use brown sugar or maple sugar in place of coconut sugar. Roll it up and tuck ends under and place in a second buttered loaf pan.
Cover both with a dish towel and let sit for about 30 mins while your oven is heating to 350.
Bake for 30 mins, and when you pull then outbid the oven, rub a cold stick of butter all over the tops to soften them. Let cool then enjoy!
