Again to Fundamentals – A Easy White Sandwich Bread

by Jaelyn Conley

Within the grand scheme of issues, in that nice cosmos that’s the world of bread, there are actually just a few divisions. Actually. For instance, there are breads that rise utilizing yeast, and people who use some chemical agent, often baking powder and/or baking soda. Conversely, you’ll be able to divide the bread world into geographical teams, sometimes North American breads and European breads. Additionally, there are breads utilizing solely pure leavening, and, after all, all of the flat breads (some utilizing yeast some not). Okay. So the divisions will not be precisely clear-cut however kind of all breads might be made to suit (compelled?) into just a few classes. Might I recommend some complete cookbooks? Among the best embrace: Artisan Bread in 5 Minutes a Day: The Discovery That Revolutionizes House Baking and The Bread Bible by Rose Levy Beranbaum.

Right this moment I need to return to fundamentals. I need to make a easy white sandwich bread that has sufficient construction to carry the filling with out falling aside. A bread with a reasonably smooth crust but in addition not too absorbent in order that it does not turn into a soggy mess when loaded up with all of the goodies. Such a bread is typical of a North American bread, having some fats, sugar and enriching agent that makes for the proper sandwich loaf. I’m not speaking about Marvel Bread, right here, BTW. I imply, it is a marvel that it’s nonetheless known as bread. I imply, actually! I’m searching for a loaf that can maintain the products and keep edible for a couple of days. Neglect that it’s going to disappear in all probability the identical day. It ought to have ‘shelf life’ of some days at the least.

All bread wants a couple of fundamental elements. Flour, after all. And a few liquid (water, milk, fruit juice). Salt. Sure, salt. With out salt the yeast will simply run like loopy. Salt, other than including taste is like nature’s brake. It slows down the yeast. Oh, and naturally yeast.

All different elements improve the tip end result produced by these fundamentals. As a way to make bread softer we will add eggs, or sugar, or oil. The actually nice European breads with the thick, chewy crusts are sometimes composed of solely flour, water and salt. Someday even with out yeast as a substitute utilizing pure sourdough starters. These breads generally take three or 4 days to make and are really great. However they don’t seem to be sandwich breads. Not what I am searching for at the moment.

Sandwich bread is one thing else totally, and when it is executed proper it is a actually satisfying expertise. This is a easy recipe for sandwich bread with a couple of explanations alongside the way in which and a few attainable variations. Yum!!

That is what you want:

Easy White Sandwich Bread

for two loaves

Components:

1 1/4 cups heat water

2 1/4 teaspoons lively dry yeast

1 cup milk at room temperature*

2 Tablespoons honey**

2 teaspoons salt

3 Tablespoons smooth butter***

6 cups bread flour****

* 1/4 cup dough enhancer (this may soften the bread, give it slightly extra construction and enhance the ‘shelf life’. It is non-obligatory, however when you use it simply be sure to use a pure enhancer, with no after style. King Arthur Flour markets an excellent enhancer.

Instructions:

Combine collectively the nice and cozy water and yeast then add milk, honey, salt, and butter. Stir. Add 4 cups of flour and blend effectively. Progressively add in sufficient remaining flour to make a dough that’s cheesy with out being too sticky. Flip dough out onto evenly floured floor and knead for 10 minutes, including extra flour as wanted till the dough is agency and clean to the contact.

Place dough in medium greased bowl.Ensure that the dough is greased on all sides. Cowl with clear material or plastic wrap and let rise in heat, draft-free place till doubled in measurement, about 1 to 1 1/2 hour.

Punch down the dough to take away the gasoline. Then flip it out onto a evenly floured board and knead for five minutes to make certain all of the bubbles are out of the bread. Divide the dough into 2 equal elements, and form every dough half right into a loaf by pulling the dough excessive in direction of the underside. This tightens the floor pressure, and makes for a smoother crust.. Place every loaf in a greased, 9 X 5-inch bread pan. Cowl and let rise in a heat place for 45 minutes or till doubled in measurement.

Bake bread at 350 levels F for 40 minutes or till bread prime is golden brown and the bread sounds hole when the highest is tapped. Take away breads from pans and let cool on rack.

* Completely different liquids will yield totally different outcomes. So, for example, water will produce a barely coarser bread that’s nonetheless scrumptious however not fairly as smooth. Take into account this for a non-dairy bread. You could possibly substitute apple juice, which provides a definite taste, however candy, so not essentially the proper style for all functions. Orange juice will make the bread extra like cake. Soy milk is an efficient selection for additional protein. Ensure you use the plain soy milk as a result of some individuals don’t just like the after-taste some manufacturers have.

**Honey add an actual richness to the bread however you should utilize any sweetener you want. White sugar works simply as effectively, and leaves the bread whiter. Honey provides a barely golden coloration. Brown sugar will coloration the bread a light-weight brown. Molasses has a robust taste and makes ‘brown’ bread. Corn syrup will coloration the bread, and personally I’m not in favor, however…

*** The ‘fats’ on this bread is minimal however completely important. It helps the bread brown and provides texture. Oil will decelerate the rising so use sparingly when you attempt to alter the recipe. You could possibly use margarine for a non-dairy bread. Or common vegetable oil. Olive oil shouldn’t be applicable right here as it can taste the bread and make it somewhat heavy. Olive oil is nice in some European breads however not right here.

**** Bread flour has probably the most gluten however will make the bread barely heavier than all function flour. Use both interchangeably. If you would like, substitute 2 cups entire wheat flour for a similar quantity or common flour. The rise occasions can be barely longer, and also you would possibly want to extend the quantity of liquid and yeast barely. For a very nice cookbook with numerous nice tips and recipes you must attempt Bread: A Baker’s Ebook of Methods and Recipes. For an excellent guide that concentrates on entire wheat breads you must actually take a look at Peter Reinhart’s Entire Grain Breads: New Methods, Extraordinary Taste. Each are extremely advisable. Bye for now.

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