2 tbsp shortening like Crisco's transfat-free shortening
2 tbsp sugar
1 tbsp salt
1 cup bread flour
1 cup + 1/2 cup whole-wheat flour
1 to 1.5 cups of bread flour (to add while kneading)
How to Make Sandwich Bread
Mix yeast and water in a large bowl and set aside for five minutes until it begins to froth.
Mix together soymilk, water, shortening, sugar and salt and mix with the yeast mixture.
Then add the bread flour, whole wheat flour and mix in a stand mixer on low speed or by hand.
Then add 1/2 cup whole wheat flour.
Knead on low speed or by hand, gradually adding 1 to 1.5 cups of bread flour until the dough is no longer sticky.
Continue kneading for another 10 minutes.
Transfer the dough to an oiled bowl, turning once so the top of the dough is coated with oil.
Cover with a kitchen towel and allow it to rise in a warm place for 1 to 1.5 hours, until doubled in volume.
Now punch down the dough, and put it back in the bowl to rise for another hour.
Grease two standard (6-cup) loaf pans. Now punch the dough down again and divide it into half. Shape each half into an oval, tucking the seams underneath.
Place each oval into a loaf pan, cover loosely with oiled plastic wrap, and set it aside to rise for about 1 hour until the dough rises above the pan, forming a nice dome.
Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then turn the oven temperature down to 350 degrees and continue baking for another 30 minutes or until the bottom sounds hollow when tapped.
Cool on a rack for about 10 minutes, then remove the loaves from the pan and continue cooling.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.