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Sandwich Bread
Yield: 2 standard-sized loaves

2 c bread flour
1 1/2 c whole-wheat flour
1 T gluten flour
1/4 c powdered milk
1 tsp sugar
2 Tbsp firmly packed brown sugar
1 tsp salt
1/2 tsp ground ginger
2 Tbsp butter, chilled and cut into pieces
1 Tbsp active dry yeast
1 c lukewarm water
3 Tbsp lemon juice

Insert metal blade in work bowl of food processor. Add flours,
sugars, salt, ginger, and butter, process for approx. 20 seconds.
Add yeast and process for approximately 10 seconds more to fully
mix the ingredients.

Add water and lemon juice, process until dough forms a ball in the
work bowl. Insert dough blade and continue processing for
approximately 2 minutes. Remove dough to greased glass container,
cover loosely with tea towel or plastic wrap.

Set in a warm, draft-free location until doubled in bulk, punch
down. Repeat.

Punch down dough, divide into two equal-sized pieces. Form into
loaves and place in lightly greased (I use Pam cooking spray) loaf
pans. Cover loosely with tea towel or plastic wrap, place in warm,
draft-free location until dough reaches the top of the loaf pans.

Preheat oven to 375F. Uncover loaves and bake for 30 minutes.
Remove loaves from pans and place back into oven, baking for 10
more minutes. Remove to cooling racks and cool for at least 30
minutes before slicing. If freezing loaves for later use, cool
thoroughly (about 90 minutes).

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