FREEZING A LOAF OF BREAD RECIPES
SIMPLE SANDWICH LOAF RECIPE | BON APPéTIT
If you’re looking for a simple recipe for a tender sandwich bread—the kind of loaf that’d be great turned into a grilled cheese or crunchy croutons—this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing it and then freezing in a resealable plastic bag or airtight container for instant toast.
Provided by Bryan Ford
Yield Makes one 8½x4½" or 9x5" loaf
Number Of Ingredients 4
Steps:
- To make this recipe, start by preparing one batch of the Master Bread Dough.
- Liberally coat an 8½x4½" or 9x5" loaf pan with extra-virgin olive oil. Lightly flour work surface with bread flour and turn out Master Bread Dough onto surface. Roll dough over onto itself, applying pressure with your fingers to seal closed and tighten log. Use your fingers to roll ends of log against surface to close. (Click here to see Bryan's motions.) Place dough in pan and brush with more extra-virgin olive oil. Cover with a kitchen towel and let dough rise until about ½" above edge of pan, about 2 hours.
- Preheat oven to 425°. Sprinkle top liberally with flaky sea salt. Bake until golden brown, 35–40 minutes. Transfer to a wire rack and let cook in pan 5 minutes. Turn out bread onto rack and let cool completely before slicing.
- Do ahead: Bread can be baked 3 days ahead. Store in a paper bag or a bread box at room temperature, or slice and freeze up to 1 month.
WHOLEMEAL SPELT BREAD | BREAD | RECIPES | DOVES FARM
Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.
Number Of Ingredients 7
Steps:
- Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water, and when everything looks craggy and lumpy, stir in the salt. Stir in the oil. Using your hands gather everything together into a doughy mass. Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes. Pre-heat the oven. Remove the inverted bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked. Leave to cool on a wire rack.
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- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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