Our Midwest roots sandwich bread

Our Midwest roots bread literally the best bread EVER. Go follow her on insta! Saving here just so I don’t loose her recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First get your mixing bowl warm! If I learned anything making all that dough it's that a cold bowl can ruin your rise! Heat your mixing bowl by filling it with warm to hot tap water and letting it set. While your bowl is warming heat 1 cup milk + 1 cup water to 110°. Empty your warm bowl and add your milk/water mixture, 1/4 cup real maple syrup or raw honey, and 1.5 TBSP dry active yeast and stir. Cover and leave for around five minutes until she's foamy! Add in 1/4 cup melted butter and 1 tsp real salt. Add one cup bread flour and mix with the dough hook attachment. Slowly add in one more cup at a time until you've reached 4.5-5.5 cups total. Slowly add flour after the fourth cup and let it mix well. It will feel like an ear lobe when it has enough flour, if it's sticky add a little at a time, until it's the ear lobe texture. Let the mixer knead for roughly eight minutes.

Step 2

Place dough ball into a greased bowl and let rise until doubled. Punch down. Shape dough into two loaves, brush on melted butter, and let rise again in their pans until flowing over the sides of the pan or until they are taller than pans. Bake at 350° for 30 minutes! After the bread is baked you can brush with more butter or milk, but you don't have to! Let cool a bit before slicing