Nothing beats a sandwich built on baked-from-scratch bread and a generous slather of homemade mayo.
- 1½ cups warm whole milk (105° to 110°), divided
- 2¼ teaspoons active dry yeast
- ⅓ cup sugar
- ¼ cup plus 2 teaspoons unsalted butter, melted and divided
- 2 large eggs
- 1 tablespoon kosher salt
- 5 to 6 cups all-purpose flour
- In the bowl of a stand mixer fitted with the paddle attachment, stir together ¼ cup warm milk and yeast. Let stand until mixture is foamy, about 5 minutes.
- Add sugar, ¼ cup melted butter, eggs, salt, and remaining 1¼ cups warm milk, stirring to combine. With mixer on low speed, gradually add 5 cups flour, beating until smooth, about 2 minutes. Switch to the dough hook attachment. Beat until dough is stiff and slightly tacky, about 10 minutes, adding remaining 1 cup flour, if necessary.
- Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 1½ to 2 hours.
- On a lightly floured surface, knead dough for 3 minutes. Return dough to bowl; cover and let rise for 30 minutes.
- Spray 2 (9×5-inch) cast-iron loaf pans with cooking spray.
- Press down dough, and divide in half. Shape each portion into a 9-inch rectangle, and place in prepared pans. Brush top of loaves with remaining 2 teaspoons melted butter. Cover and let rise for 1 hour.
- Preheat oven to 400°.
- Bake for 10 minutes. Reduce oven temperature to 350°, and bake for 20 minutes more. Cover with foil, and bake until internal temperature registers 200°, about 20 minutes more. Remove from pans, and let cool completely on wire racks.
Store freshly baked loaves at room temperature in a resealable plastic bag for up to 3 days. Freeze tightly wrapped in plastic wrap in a heavy-duty resealable bag for up to 3 months. For easy use when frozen, slice loaf before before wrapping and freezing.
Serves: about 2 cups
- 4 large pasteurized egg yolks
- ¼ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoons kosher salt
- 2 cups canola oil
- ¼ cup water
- In the container of a blender, pulse egg yolks, lemon juice, mustard, and salt until combined. With blender running, gradually add 1 tablespoon canola oil, one drop at a time, until mixture begins to thicken.
- Gradually add remaining canola oil in a steady stream until thickened, stopping occasionally to scrape sides of container. (Add ¼ cup water as needed to thin mayonnaise.) Spoon into a medium bowl. Cover and refrigerate up to 1 week. Serve with tomatoes and white bread, if desired.