It wasn't really on my list of stuff to replace but I have stopped buying sandwich bread. After some tweaking of the recipe to get it soft enuf for the kids to make sandwiches, I think we've got a keeper here (talk to me when it's 110 outside in July....not sure I'm gonna want the oven on at that point, but we'll see)
The original recipe was on the wonderful blog Beauty that Moves but mine is as follows...
2 cups warm water
1 1/2 Tablespoons yeast
1/4 cup honey
1/4 cup + 1 T oil (I use canola)
1 3/4 teas. sea salt
5-6 cups flour (I use half white bread flour and half whole wheat)
Dissolve yeast and honey in warm water, let sit for about 10 minutes. Add rest of ingredients till dough forms and pulls from side of bowl. Set on floured board and knead for 5 minutes, adding flour as needed. I like my dough just a tiny bit sticky but that's really a personal preference.
Roll into ball and place in oiled bowl, cover and set in warm spot (usually I put it in the oven...if it's cold out I will turn the oven on for a minute or 2 to heat up just a bit). It takes about an hour to double in size. Punch down and knead for another minute or so. Divide in half and place in greased bread pans. Cover and let rise for a half hour or so. Bake at 350 for 30 minutes. Cool on wire rack covered with towel.
This is a great sandwich bread and wonderful with soup right out of the oven, but I will continue my search for an artisan bread that matches Panera's yummy pugliese (how is that pronounced anyway?).