MY QUARANTINE BREAD MAKING PART-2: WHITE SANDWICH BREAD

Last week I posted my whole wheat bread recipe. This week is my all-purpose or bread flour white sandwich bread. I keep trying to find the best bread recipe that I can add or take off ingredients to make it my own. Making bread is not the easiest thing to do. You have to be cautious about the temperature inside your home, humidity, the length of time to knead the dough, etc. I decided that this challenge, like all the ones that I faced, is not going to stop me. Therefore, here is my new baby, white sandwich bread with sesame and sunflower seeds.
 
Category:  Bread
Approx. Prep and Cook Time:  Over 1 hour
Approximate Cost:  $3.35 or 37 cents per 2 slices
Difficulty Level:  Intermediate
Allergens, Other:  CONTAINS GLUTEN   
Servings: 18 slices for approx. 9 sandwiches
 
Ingredients
2 to 2 ¼ c. cups bread flour (all-purpose flour) ($2.00)
2 tablespoons granulated sugar (.15)
1 packet Fleischmann's® RapidRise® Yeast (= 2 ¼ teaspoons) (.50)
½ tsp. salt (.10)
¼ c. water (.0)
½ c. milk (.30)
2 tablespoons butter (.30)
(OPTIONAL) 1 tsp. Chop Rosemary, 2 tbsp. Sunflower, 1 tsp. Sesame seeds 1 tsp. Roasted Garlic and herbs
 
Directions

1. Combine 1 cup flour, sugar, dry yeast, seeds, herbs… in the bowl of a stand mixer and stir until blended.
2. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot (120° to 130°F. Butter won’t melt completely). I highly recommend using an instant-read thermometer.
3. Add to flour mixture and salt, beat 2 minutes at medium speed, scraping bowl occasionally.
4. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
5. Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a wet towel; let rest for 10 minutes.
6. Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. (It depends on the dough; the whole piece ball can go into 1 greased mold.
7. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 “loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
8. Bake in preheated 350 to 375 degrees  oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.