Sandwich Bread

2 envelopes active dry yeast
2 cups warm water (about 105 F)
1/4 cup honey or 1/4 cup granulated sugar
3 Tablespoons melted unsalted butter
1 Tablespoon coarse salt
6-7 cups all-purpose flour

1. Sprinkle yeast over warm water in the bowl of an electric mixer fitted with paddle attachment.
2. Add honey, butter and salt; whisk until yeast is dissolved.
3. Let stand until foamy, about 5 minutes.
4. Add 3 cups flour, mix on low speed until smooth, about 3 minutes.
5. Add 3 more cups flour; mix until incorporated.
6. On a lightly floured surface, knead dough, adding up to 1 cup four as needed; knead until smooth, elastic and slightly sticky, about 5 minutes.
7. Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
8. Preheat oven to 400 F.
9. Butter two large loaf pans.
10. Punch down the dough; transfer to a lightly floured surface.
11. Divide dough in half.
12. Gently knead each piece until smooth.
13. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
14. Place loaves, seam side down, in buttered pans.
15. Let rise until dough reaches top of pans, 15-20 minutes.
16. Brush tops of loaves with butter.
17. Bake until golden brown and hollow-sounding when tapped, 35-45 minutes.
18. Let cool slighly in pans on wire racks then remove from pans.
19. Let cool until just warm before slicing.

Coconut Bread

Lynda M's recipe

2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring

Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)

Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.

Glaze:
1 cup sugar
1/2 cup water
2 T. butter

Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.