BEST BREAD FOR SUB SANDWICHES RECIPES

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SWEET SUB-STYLE SANDWICH BREAD RECIPE - FOOD.COM



Sweet Sub-style Sandwich Bread Recipe - Food.com image

My family loves this bread recipe. It's easy to make and it is so different from other recipes. It's a slightly sweet bread and makes a fantastic sub-style sandwich. The guys at my husband's job BEG me to make this.

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 7

1 cup warm water
1 tablespoon oil
1 beaten egg
3 1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons yeast (1 packet)

Steps:

  • Put ingredients in bread machine in order recommended by manufacturer. Process on dough cycle.
  • When cycle is complete, remove from machine to floured cloth or board.
  • Cut dough into six pieces and shape each piece into a long loaf. Place on a greased baking sheet. Cover and let rise 20 to 30 minutes.
  • Bake at 350 for 15 to 20 minutes.

Nutrition Facts : Calories 366.2, FatContent 3.9, SaturatedFatContent 0.7, CholesterolContent 31, SodiumContent 402.9, CarbohydrateContent 72.9, FiberContent 2.3, SugarContent 16.9, ProteinContent 9.1

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

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