This is a basic loaf I adapted from Sue Becker's recipe. It is a great starter recipe and is very versatile, you can make sandwich bread, dinner rolls, cinnamon rolls, & even pizza dough with it. You can double the recipe & freeze the extra baked bread or rolls for later.
Mix water, milk, oil, honey, salt, and egg. Add lecithin, gluten, half of flour. Mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic (about 5-6 minutes). Let rise until double. Shape as desired (see ideas below) and let rise again until double. Bake at 350F for 30-40 minutes.
Shaping dough for a sandwich loaf is an art that can take your homemade bread to the next level. Here's a quick guide to help you achieve that picture-perfect shape for your loaf:
After your bread dough has completed its initial rise, gently deflate it and transfer it to a lightly floured surface.
Using your hands or a rolling pin, flatten the dough into a rough rectangle shape, ensuring it's evenly thick throughout.
Starting from one of the shorter sides, tightly roll the dough into a log, tucking in the edges as you go. Apply gentle pressure to create a firm, compact roll.
Once the dough is rolled up, pinch the seam to seal it. This will help maintain the loaf's shape during baking.
With the seam side facing down, place the rolled dough into a greased or parchment-lined loaf pan. Make sure the ends of the dough are touching the ends of the pan.
Gently press and shape the dough to fill the pan evenly, ensuring there are no gaps or air pockets.
Cover the pan with a plastic wrap or a clean shower cap and let the dough rise again until it reaches the desired height. This second rise will help the loaf develop a light and airy texture.
Once the dough has risen, it's ready to be baked! Preheat your oven to the recommended temperature and carefully transfer the pan into the oven.
Bake the loaf until it turns golden brown and sounds hollow when tapped on the bottom. This usually takes around 30-40 minutes, but keep an eye on it to avoid over-browning.
Once baked, remove the pan from the oven and let the loaf cool for a few minutes before transferring it to a wire rack to cool completely.
Once your bread dough has completed its initial rise, gently deflate it and transfer it to a lightly floured surface.
Divide the dough into equal portions, depending on the desired size of your dinner rolls. A kitchen scale can help ensure uniformity if desired.
Take one portion of dough and gently flatten it into a small round disk using the palm of your hand.
Fold the edges of the disk towards the center, creating a neat ball shape. Rotate the ball a few times on the surface, using your hands to lightly seal the edges at the bottom.
Cup your hand over the dough ball and, using a circular motion, gently roll it on the surface to create tension and a smooth top.
Place the shaped roll onto a greased or parchment-lined baking sheet, leaving some space between them for expansion during the final rise.
Repeat steps 3-6 with the remaining portions of dough, shaping each one into a round roll.
Once all the rolls are shaped and placed on the baking sheet, cover them with a clean kitchen towel or plastic wrap and let them rise until they have doubled in size. This final rise will give the rolls their fluffy texture.
Preheat your oven to the recommended temperature and, if desired, brush the rolls with an egg wash or melted butter to enhance their appearance and flavor.
Bake the rolls in the preheated oven until they turn golden brown, usually around 12-15 minutes. Keep a close eye on them to prevent over-browning.
Once baked, transfer the rolls to a wire rack to cool slightly before serving. They are best enjoyed warm from the oven, ready to accompany your favorite meals.