Soft Sandwich Bread


1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons active dry yeast (2 pkgs)
1 1/3 cups warm water (110)
2 tablespoons extra virgin olive oil


In a large stoneware bowl, stir flours and salt together. Make a well in the center, sprinkle sugar and yeast into well. Carefully pour water into well & let stand till yeast begins to act, about 5 minutes. Pour 2 tablespoons oil into the well. With a wooden spoon stir the mixture in center of bowl, gradually widening the circle of stirring to take in all of the flour on the sides. Turn out on floured surface and knead just till smooth. Divide in half. Place dough in greased bowl, turning once to coat. Cover and let rise until doubled.


Preheat the oven to 425F. Grease two quart sized oven-safe bowls with about a tablespoon of butter each, more if needed for a very well greased bowl. Divide dough in half, then and place each half into prepared bowls. Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just above the top of the bowls.

Bake for 15 minutes. Reduce the heat to 375 and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. With well-greased bowls, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.



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