BLT Bread

This recipe made fantastic sandwich buns. I understand why it's named "BLT" bread....the slightly sweet bread is the perfect foil for smoky, salty fillings, like bacon-lettuce-tomato.

The yeast dough is enriched with milk, eggs, oil/butter and sugar and requires no sponge or preferment. It's easy to work with and has fairly quick rising times.

The buns have huge oven spring and a light, soft texture, yet the crumb is fine and somewhat dense. This makes it perfect for sandwiches as it doesn't absorb moisture easily; it doesn't become soggy, even without toasting.

The recipe makes 2 standard loaves or 12 large buns. It would make excellent hamburger buns.