If your herb garden is going crazy like mine is, put some into this bread. For this loaf, I used 50% bread flour and 50% white-whole wheat. I think this will be perfect for tomato sandwiches.
Sandwich Loaf with Fresh Herbs
2 1/2 tsp yeast
1/2 cup warm water (105 - 115 degrees)
1 tsp sugar
6 to 6 1/2 cups flour
1 Tbs salt
2 Tbs olive oil
1 3/4 cup very warm water (120 to 130 degrees)
3 Tbs chopped fresh chives
3 Tbs chopped fresh thyme leaves
2 loaf pans 8 1/2 x 4 1/2 x 2 1/2, greased on the sides and bottoms.
In the bowl of your electric mixer, combine the yeast, warm water and sugar. Let ferment for 15 minutes.
Add to the yeast mixture 3 1/2 cups of very warm water, the salt, and olive oil. Combine well. Add the remainder of the flour, one cup at a time, until the dough comes together. Knead for 10 minutes.
Place the kneaded dough in a greased bowl, cover, and let rise for 40 to 60 minutes, or until double.
Preheat the oven to 425 degrees.
Punch down the dough and divide it into two. Shape each piece into a rectangle that is as wide as the baking pan is long. Fold the dough like an envelope, pinch the seam together and tuck the ends under. Place it into the pan. Repeat with the remaining piece of dough. Brush the loaves with olive oil.
Cover the loaves and let rise until double, about 35 to 50 minutes.
When the dough is risen, bake the loaves for 25 to 30 minutes. The loaves are done when well browned with an internal temperature of about 190 - 200 degrees.
Remove the baked loaves from the pans and cool the bread on a wire rack.