BEST BREAD FOR A SANDWICH RECIPES

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PERFECT SANDWICH BREAD RECIPE - FOOD.COM



Perfect Sandwich Bread Recipe - Food.com image

I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. **I am sorry you didn't have success.. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey. here is the link http://www.expertvillage.com/video/19818_bread-ingredients-measure.htm

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 9

5 -7 cups bread flour
1 2/3 cups milk
1/2 cup warm water (110 degrees)
2 tablespoons active dry yeast (or 3 packets)
3 tablespoons honey
2 teaspoons salt
2 tablespoons oil
1 pinch sugar
1 egg, beaten (optional)

Steps:

  • add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
  • put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
  • add flour, start with 3 cups. mix with a sturdy spoon until smooth.
  • add in more flour, one cup at a time until it gets to hard to stir.
  • turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
  • put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
  • sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
  • cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
  • place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
  • if you choose, brush with the egg for a nice glossy look (i prefer it).
  • bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
  • the bread is done when it's golden and sounds hollow when you tap on it.
  • remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
  • cool at least 10 minutes before cutting.

Nutrition Facts : Calories 126.9, FatContent 2.1, SaturatedFatContent 0.6, CholesterolContent 2.4, SodiumContent 203.4, CarbohydrateContent 23.2, FiberContent 1, SugarContent 2.2, ProteinContent 3.7

SANDWICH BREAD RECIPE | SOUTHERN LIVING



Sandwich Bread Recipe | Southern Living image

Impossibly soft, yeasty, and buttery, this is the ultimate sandwich bread recipe. This homemad recipe uses a natural method to prevent the bread from going stale quickly. All you have to do is briefly cook a small amount of flour and milk in a saucepan before you assemble the rest of the dough. This crucial step keeps the inside of the loaf tender for longer so you can enjoy the bread for a week without needing to rush. The milk and butter also help keep the crumb extra soft while adding subtle and delicious rich flavor.Once the dough has risen it's ready to be shaped. Try twice rolling the dough into a rectangle and rolling it into a log to create the stretchy swirling effect in each slice of bread. As the bread bakes in the oven, it'll fill your kitchen with the wonderful aroma of yeast and butter as it rises into a perfect domed loaf. You can look forward to a beautifully browned crust because of the sugar in the dough. After the bread has been inverted from the pan and cooled, it's easily sliceable and makes the ideal base for your favorite sandwich—everything from a BLT to a PB&J. We know you'll love this recipe as much as we do. 

Provided by Micah A Leal

Total Time 4 hours 15 minutes

Yield 1 loaf

Number Of Ingredients 7

3 cups bread flour, plus more for dusting
1/2 cup milk + 1 Tbsp. milk, divided
3/4 cup warm water (105°F - 115°F)
1 (1/4-oz.) package instant yeast*
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1/4 cup unsalted butter, softened and broken into pieces

Steps:

  • Measure 3 cups of bread flour into a bowl; remove 3 tablespoons of the flour and add to a saucepan with 1/2 cup milk. Cook over medium-high, whisking constantly, until the mixture becomes a thick paste, about 2 minutes. Remove from heat.
  • When flour paste cools to being warm but not hot to the touch, whisk together water, yeast, and sugar in a large clean bowl until sugar is dissolved. Add cooked flour mixture and whisk until well combined (a few lumps may remain). Allow to sit at room temperature until foamy, about 10 minutes.
  • To the foamy yeast sponge, add remaining flour and salt, and mix with hands until a shaggy dough forms. Add remaining 1 tablespoon milk and butter; combine with hands until butter is well incorporated. Transfer dough to work surface and knead until smooth, 3 to 4 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise at room temperature until almost tripled in volume, about 2 hours.
  • Punch down dough and on a lightly floured surface, roll out to an 8- x- 15-inch rectangle. Roll from one short side to the other, making an 8-inch long roll. Press down the roll, and roll out again into an 8- x- 15 inch rectangle, lightly flouring as needed to prevent sticking. Roll again from one short side to the other. Place roll seam side down in a lightly greased 9- x- 5-inch loaf pan. Cover and let rise until dough rises about an inch over the lip of the pan, about 1 hour.
  • Preheat oven to 350°F and adjust oven rack to the lowest position. Bake loaf, rotating pan halfway through baking, until top is well browned and bread has a hollow sound when tapped, 35 to 40 minutes. Let loaf cool in pan for 15 minutes before inverting on a wire rack to cool completely.

More about "best bread for a sandwich recipes"

SANDWICH BREAD RECIPE | SOUTHERN LIVING
Impossibly soft, yeasty, and buttery, this is the ultimate sandwich bread recipe. This homemad recipe uses a natural method to prevent the bread from going stale quickly. All you have to do is briefly cook a small amount of flour and milk in a saucepan before you assemble the rest of the dough. This crucial step keeps the inside of the loaf tender for longer so you can enjoy the bread for a week without needing to rush. The milk and butter also help keep the crumb extra soft while adding subtle and delicious rich flavor.Once the dough has risen it's ready to be shaped. Try twice rolling the dough into a rectangle and rolling it into a log to create the stretchy swirling effect in each slice of bread. As the bread bakes in the oven, it'll fill your kitchen with the wonderful aroma of yeast and butter as it rises into a perfect domed loaf. You can look forward to a beautifully browned crust because of the sugar in the dough. After the bread has been inverted from the pan and cooled, it's easily sliceable and makes the ideal base for your favorite sandwich—everything from a BLT to a PB&J. We know you'll love this recipe as much as we do. 
From southernliving.com
Total Time 4 hours 15 minutes
  • Preheat oven to 350°F and adjust oven rack to the lowest position. Bake loaf, rotating pan halfway through baking, until top is well browned and bread has a hollow sound when tapped, 35 to 40 minutes. Let loaf cool in pan for 15 minutes before inverting on a wire rack to cool completely.
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