Italian Sandwich Bread

Happy Birthday Luke!
I can’t believe my baby #3 turns 10 today. I think having a newborn in the house has sure made me realize how fast the time with my children is flying by. There have been many times over the years I have wanted to hit the “Pause” button so they would stop growing up. (and also many times I wish there was a “fast forward” button, but I’ll deny it if you ever repeat that!)

This bread is in honor of my birthday boy who is always so excited to come home and smell some form of bread cooking, but then disappointed if it isn’t 100% white flour. He’ll eat the whole grain breads, but never forgets to request “normal” bread the next time I make some.

This was my “normal” bread growing up as a kid and the seven of us could throw down a loaf in a single breath. My mom had an industrial sized mixer in her kitchen and I’m still kicking myself that I didn’t take that mixer when she offered it to me a few years back. I only had a few kids then and no catering business. What was I going to do with that monsterous beast??? If only I knew then, I would have snatched it up in an instant!!!

Italian Sandwich Bread
makes 2 loaves
2 1/2 C warm water
1 pkg. yeast
1/4 C oil
2 Tb sugar
1 Tb salt
2 1/2 lbs flour

1. Dissolve the yeast and water in the bowl of your mixer with the dough hook. Add the sugar and oil and half the flour. Mix until smooth. Add the salt and remaining flour. Knead for 5 minutes until a smooth ball forms that pulls away from the sides of the bowl.
2. Allow dough to rise until double. Dump onto lightly floured surface and shape into two loaves. Allow to rise in lightly greased bread pans. Bake at 350 for 30 minutes.

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