The flavour is great and the texture is not too fluffy, not too dense; just right. A very nice sandwich bread, though I wasn’t impressed with it fresh out of the oven. But by the next day it was perfect. I had to knead it in three batches, it was way too much dough for my Kitchenaid, but I like the fact the recipe makes three good sized loaves. With eight cups of flour it is important to measure with accuracy. Employ the half cup scoop and sweep method. Make sure the gluten is fully developed, beat the hell out of it, and then give it time to rise. The first rising should double the dough and the second rising must complete it. Just as I thought it would be, at 350F the bread is not going to rise significantly. So don’t be in a hurry and don’t count on the oven raising the dough. The recipe is well… a fusion of several recipes, but mostly mine.   

White Sandwich Bread

3 cups lukewarm water
1/2 cup white sugar
2-1/2 Tbsp instant dry yeast
2-1/2 tsp salt
1/4 cup oil
8 cups bread flour [16 half cup scoop and sweep]
more oil for greasing

  • In a very large mixing bowl, combine lukewarm water, yeast, salt, oil, sugar, and 4 cups flour.
  • Mix it thoroughly, and let the sponge rise until it doubles in size.
  • Gradually add the rest of the flour kneading it thoroughly.
  • Divide the dough in three batches and one batch at a time kneed it in a standing mixer with a dough hook until very elastic.
  • Move the dough to a clean flat surface and pound it, beating it down against the surface. This will further develop the gluten and make the dough very elastic.
  • Combine the three batches kneading them together by hand.
  • Place them in a clean well oiled bowl and turn it over.
  • Cover with a clean dishtowel and let it rise until doubled.
  • Preheat the oven to 350F.
  • Punch down the risen dough and let it rest for 5 minutes.
  • Divide dough into three equal parts and shape them into loaves.
  • Oil three bread pans and place the loaves inside, oiling the tops.
  • Let the loaves rise until the desired height.
  • Bake in the preheated oven for 39 minutes.
  • Let the loaves cool completely before slicing. 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!