This loaf has a soft crust and light texture making it a perfect loaf for sandwiches.   The dough is easy to work with due to the butterfat content and perfect for someone just starting out with bread dough.

Ingredients:

1 package dry yeast

1/3 cup warm water

1/2 Tablespoon sugar

1/2 teaspoon salt

2 eggs, room temperature

1/2 stick unsalted butter, melted and room temperature.

appx 2 cups bread flour

appx 1 cup all purpose flour

Directions:

In mixer bowl with flat beater add water, sugar and yeast.  Mix then allow set for 2-3 minutes.  Add melted butter, eggs, salt and one cup of the bread flour, mix until smooth.  Slowly add 1/2 cup of all purpose flour at a time and mix again until smooth.  Mix for 5 minutes. Dough should be smooth and elastic looking.  Change beater to dough hook.  Add flour 1/4 cup at a time alternating between bread flour and all purpose.  When dough forms a ball and cleans sides of bowl kneed for another 5 minutes. You can add flour a tablespoon at a time if needed.

Continue mixing until smooth looking.

Change beater to dough hook.  Add remaining flour alternating between bread flour and all purpose.  When dough forms a ball and cleans sides of bowl kneed for another 5 minutes. You can add flour a tablespoon at a time if needed.

Scrape down if dough starts "riding up" hook. Add just a sprinkle of flour.

Remove from bowl and form ball.  Place in lightly greased bowl and cover.  Allow to rise until doubled, approximately 1 hour.   Punch down and form into loaf.  This dough is very forgiving and can be used for rolls if desired.

Allow to rest for another 40 minutes or until doubled again.

Bake in preheated oven at 375° F for about 30-40 minutes. For a thicker, chewier crust add a pan of water to bottom of oven to create steam. Allow to cool on rack.  

Slice and ENJOY!