FRENCH-STYLE SANDWICH LOAVES
Record: DAT-0012 / Revision A
Status: Canonical current standard; complete two-loaf batch sheet

GOAL
Two soft sandwich loaves in standard loaf pans, with a crumb that spreads toppings well
without becoming so open that slices are inconvenient.

INGREDIENTS
2 cups (473 g) warm water, 105–110°F
2 1/4 tsp (one 7 g packet) active dry yeast
2 Tbsp (42 g) honey
6 to 6 1/2 cups (720–780 g) all-purpose flour; begin with 720 g
4 Tbsp (57 g) very soft salted butter
2 tsp (12 g) fine salt
Neutral oil or softened butter for bowl and pans
Optional: 1 Tbsp melted butter for brushing

METHOD
1. Stir water, honey, and yeast together; rest 5–10 minutes.
2. Add 720 g flour and salt. Mix on low with the flat beater until no dry flour remains.
3. Add butter in pieces, then switch to the dough hook as the dough forms.
4. Knead 7–9 minutes. Add reserved flour only if the dough remains wet and puddled.
5. Cover and rise 45–60 minutes, until approximately doubled.
6. Divide into two pieces, shape into logs, pinch seams, and place seam-side down in greased 9 x 5-inch pans.
7. Proof 30–45 minutes, until the center crowns about 1 inch above the rim.
8. Heat oven to 375°F. Score only if the skin is taut; leaving it unscored is acceptable.
9. Bake 28–34 minutes, rotating near 20 minutes if needed. Tent if tops brown early.
10. Done at 190–195°F in the center and hollow-sounding underneath.
11. Cool in pans 5–10 minutes, then rack-cool at least 90 minutes before slicing or bagging.

SUCCESS TARGET
Even, soft, moderately tight crumb. Dense means under-risen or over-floured; large tunnels mean
loose shaping or overproofing; a dry loaf usually means too much flour or baking beyond 195–200°F.