Can You dye bread with food coloring?
- Dyed bread is made using the same method as regular bread. You merely add 1 to 2 tablespoons of food coloring during the first kneading to provide the color. But you can do a more than dye the entire loaf one color.
How do you dye bread for sandwiches?
Mix 1/4 cup milk with 3 drops of your favorite color then do the same with remaining 1/4 cup and other color. Using a clean food-safe brush, dip the end into the color and paint directly on to the bread. Once you are all done creating a masterpiece, pop it in the toaster, spread some butter on it and eat it up!
Can you put food Colouring in bread?
Add several drops of food coloring (I’d start with 10 drops and keep adding as you go). Using gloves to prevent your hands from getting dyed, begin to knead the food coloring into the dough, adding more food coloring until it is fully incorporated. Roll up dough tightly from the short end into a loaf.
How do you make pink bread color?
For pink: Use prickly pear fruit juice which gives light pink color. Beets juice also gives great pink color to sourdough dough but on baking betacyanins pigment in the beets breaks down and color gets pale. Prickly pear sourdough bread beatuiful pink color.
Does Rainbow Bread still exist?
Wonder Bread has been around for almost a century, and most Americans still recognize the iconic colorfully packaged loaves as a staple of their childhood. Wonder Bread has a pretty interesting history, and it almost went fully extinct in 2012.
Can you put food coloring in dough?
Start by adding small amounts of coloring to the cookie dough and adjust as a you go. You can always add more to make the color deeper, but you cannot remove extra coloring once it is mixed into the dough. Use a toothpick! If it is too light, add more color a bit at a time until the dough is the color you want.
Why are bread tags different colors?
The reason behind the color coding is to make it easier for employees to remove stale loaves from the shelves and replace them with fresh ones. Need an easy way to remember the schedule? The colors go in alphabetical order, making it one less thing to forget as you cruise the aisles.
Is it OK to add food Colouring?
Stir food coloring gel into food to create bold color. Since the gel is more concentrated than liquid food coloring, start coloring food by dipping a toothpick into the gel and dabbing it into the food. Once you’ve incorporated it, you can continue to add just a tiny bit at a time.
What makes bread yellow?
Semola has a yellow/golden colour that reflects the high content of β-carotene in durum endosperm. Subsequent milling of semola produces a finer-grained flour, which is simply referred to as durum wheat flour.
Is there still Wonder Bread?
Wonder Bread is back. The iconic bread brand returned to store shelves Monday, said Flowers Foods (FLO), the company that snatched it up earlier this year along with most of the other breads from the now-defunct Hostess for $360 million. The bread is being packaged with a retro logo from Wonder’s early days.
What’s the difference between gold and red yeast?
SAF Red is your best choice for all-around baking, from sandwich loaves to crusty no-knead bread to freeze-and-bake dinner rolls. SAF Gold is formulated for one specific type of dough: sweet dough. The dough for these sweet rolls is often only lightly sweetened, if at all; so they don’t need SAF Gold.
What is the purple bread?
Purple bread owes its color and other characteristics to high amounts of anthocyanins, a type of water-soluble flavonoid extracted from black rice. These pigments are added to the dough through a special process in the lab. They are rich in antioxidants and have anti-inflammatory properties.
What color is sourdough bread?
Sourdough bread gets its brown coloration from the Maillard reaction when residual reducing sugars and acids in the dough reacts under the exposure of heat. Inadequate steaming is the most common cause for lack of browning in sourdough bread.
How do you keep beetroot color in bread?
With a huge Tupperware of boiled beets in my refrigerator, I googled “beet bread acid” and hit on this blog post that shows how beet breads can retain their pink color with crushed vitamin C tablets in the dough.
Colorful Sandwich Bread
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, yeast, olive oil, and your favorite addition (for example, if you are making the green herbal bread, blend together the water and fresh herbs with an immersion blender before adding to the flour mixture
- If you are making the orange carrot bread, pour the carrot juice into the flour mixture). Mix on a low speed until a dough forms, about 5 minutes with an electric mixer or about 10 minutes by hand
- Place a plastic wrap or a kitchen towel over the bowl and allow it to rise at room temperature for 90 minutes, or until the dough has doubled in size
- Prepare the bread pan by greasing it. Turn the dough out onto a lightly floured board. Knead and shape the dough so that it exactly fits the bread pan, then set the loaf in the bread pan to finish baking. Refrigerate for 60 – 90 minutes, or until the dough has doubled in size, after covering with plastic wrap or a kitchen towel. Preheat the oven to 220 degrees Celsius / 430 degrees Fahrenheit. 210 degrees Celsius / 410 degrees Fahrenheit for 30 – 35 minutes in the bread pan after it has been placed in the oven. Remove from the oven and set aside to cool on a cooling rack before serving with your preferred spread, cheese, or vegetables on the side. Enjoy
- Make a well in the center of the bowl of a stand mixer fitted with a dough hook and add the ingredients (for example: if you are making the green herbal bread, blend the water and fresh herbs in an immersion blender before adding to the flour mixture
- If you are baking an Orange Carrot Cake bread, stir in the orange carrot juice) until everything is well mixed together. Mix on a low speed for about 5 minutes, or by hand for about 10 minutes, until a dough forms. Cover the bowl with plastic wrap or a kitchen towel and let it aside to rise at room temperature for 90 minutes, or until the dough has doubled in volume. Using cooking spray, grease a loaf pan. Using a floured surface, roll out the dough. Knead and shape the dough so that it exactly fits the bread pan, and then place the loaf in the bread pan to finish rising and baking. Cover with plastic wrap or a kitchen towel and allow to rise at room temperature for 60 – 90 minutes, or until the dough has doubled in size, before using. 220 degrees Celsius / 430 degrees Fahrenheit oven temperature
- Bake for 30 – 35 minutes at 210 °C / 410 °F in the bread pan once it has been transferred. Toss with your favorite spread, cheese, or vegetables after removing from the oven and let to cool on a cooling rack. Enjoy
There are two paintings on the wall.
Place the sandwich bread on a level surface area and set it aside. 1/4 cup milk and 3 drops of your chosen color are mixed together, then repeat the process with the remaining 1/4 cup milk and the other color. Dip the end of a clean food-safe brush into the color and paint directly on to the bread, starting at one end. Once you have finished crafting your masterpiece, toast it in the toaster, pour some butter on it, and enjoy it!
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This Week on the Show
Swirl bread is a great way to add a little interest to something that would otherwise be boring. My children like it when I bake this bread, and to be quite honest, I enjoy it as well. Making a Christmas themed swirl bread seemed like a fun idea, especially with the holiday season approaching. However, consider the colors red, white, and blue for the Fourth of July. Pastel colors are appropriate for Easter. Halloween colors are orange and black. Alternatively, a rainbow for St. Patrick’s Day.
It’s easy to do, it’s entertaining, and it generates a terrific response!
To add a little excitement to something as mundane as bread, try swirling it. Making this bread is a favorite of mine, and I’ll be completely honest: it’s a favorite of mine as well. Making a Christmas themed swirl bread seemed like a fun idea with the holiday season approaching. But, for the Fourth of July, picture a patriotic display in red, white, and blue! Easter is a time for pastel colors. It’s Halloween, so wear orange and black! on the occasion of St. Patrick’s Day. A plethora of options is available.
All right, let’s get this party started!
After you’ve completed making your bread dough, spread it out on a big work area to rest. (Keep in mind that my recipe makes two loaves, so split the dough into two parts.) The procedure that follows will be repeated twice in order to prepare both loaves of bread. Unless you made your own recipe and it only yielded one loaf of bread) 1. Divide the dough into three equal-sized halves.
One ball should have red food coloring, another should have green food coloring, and one should be left plain. 2. Knead the coloring into the dough by hand or with a stand mixer, until it is evenly distributed throughout the dough. 3. Roll the dough into balls and set them aside for 10 minutes.
4. Generously flour your work area, and roll out your basic white ball to the desired size. It should be a minimum of 9 inches in square. 5. Place your red ball on top of the white ball and roll it out over the white ball. Do the same procedure with the green dough ball as you did with the red dough ball. You should now have a brightly colored dough sandwich on your hands. 6. Starting at one end of the dough, tightly roll it in a spiral through the full length of the dough. I prefer to get my fingertips moist at this stage and push the white edges together towards the conclusion of the process.
Allow it to rise for 30-40 minutes after covering with a moist cloth.
All of these processes should be repeated for your second loaf.
In a preheated oven, bake for around 30-35 minutes, or until the tops are golden brown, your loaves should look like this. Allowing them to cool fully before cutting them into pieces is recommended. I guarantee that when you cut into these for the first time, you will have a positive response! Make some toast or a sandwich out of it, or simply eat it as is. There’s something about brightly colored bread that makes it taste better than the typical white bread kind. Try it out and see how it goes:-)
Be the First to Share
Recipe for today’s Rainbow Bread was inspired by the Rainbow Grilled Cheese served at Disney World’s Contemporary Resort! Enjoy!
Rainbow Wonder Bread Recipe
Ella and I spent a few of nights at Disney’s Contemporary Resort a couple of years ago while I was in town for a conference. Most of the sessions were attended by me or other moms who had brought their children (because we would have all felt guilty going to a conference at Disneyworld without our children), but there were a couple of times when I needed to bring her or hire a babysitting service to watch her for a few hours. The babysitting service was not permitted to take her out of the hotel room, but they did provide a large number of craft supplies and there was room service available.
It took a couple of tries, but I’m quite pleased with how this rainbow bread turned out in the end!
If you want to use natural food coloring, you can do so; however, I have found that my natural food coloring does not produce colors that are nearly as brilliant after being baked (red is usually maroon-ish, etc) In the meantime, I’m continuing my research into natural food dyes and will update this page as soon as I discover a suitable brand!
Now, I just placed the different colors of dough together to get this rainbow appearance, but you can also make a rainbow swirl bread by rolling out the dough, laying it together, and then flattening it into a loaf shape to achieve the same effect.
(Alternatively, the loaf can be frozen whole, without being sliced.) Fill a freezer container or freezer bags with sealed freezer containers or freezer bags and store for up to three months.
Simply substitute the dough called for in our cinnabun recipe, and then proceed to make the cinnamon-sugar filling and cream cheese frosting according to the recipe directions. More entertaining Rainbow Recipes:
- Recipes include: Rainbow Pasta Salad (with the veggies adding color)
- Rainbow Fruit Salad
- Rainbow Sugar Cookies from In the Kids Kitchen
- Rainbow Grilled Cheese
- Rainbow Popsicles from the First Year Blog
- Fresh Rainbow Salsa
- Rainbow Bagels from Pop Sugar
- And Rainbow Bagels from Pop Sugar.
Rainbow Wonder Bread Ingredients
- In a large mixing bowl, whisk together the milk and egg yolks. Add the white granulated sugar and active dry yeast. Add the softened unsalted butter and salt. Add the food dye (red, yellow, and blue).
Complete measurements may be found at the bottom of the printed recipe card. When in doubt about the freshness of your yeast, dissolve a tiny bit in warm water with a pinch of sugar and let it sit for 5 minutes before using. If it does not froth up, it is necessary to replace the yeast. You Might Find These Kitchen Tools Useful
- Cups and spoons for measuring
- 5 medium-sized mixing bowls
- 1 large mixing bowl
- 1 small mixing bowl If you don’t want to make the investment in a stand mixer, an electric hand mixer is an excellent alternative. a wooden spoon
- A loaf pan measuring 9 x 5 inches
How to Make Rainbow Bread
5 medium-sized bowls should be greased and placed aside. In a small, microwave-safe bowl, mix together the milk and egg yolk until well combined and smooth. Set aside after 30 seconds in the microwave. Mix the flour, sugar, and yeast together in a large mixing basin. Stir in the milk mixture, as well as the butter and salt, until everything is well-combined. Knead the dough for 5 minutes with a stand mixer or 10 minutes by hand until it is smooth and elastic (5 minutes with a mixer, 10 minutes by hand) and set aside.
- Each ball of dough should be dyed in one color of the rainbow, starting with red, orange, yellow, green, blue, and purple and working your way down the list!
- Place each dyed ball of dough in its own greased mixing basin.
- Cover the bowls with a tea towel and let them aside for 2 hours to raise in temperature.
- Make a mental note to put it away.
- Remove the dough from the bowl when it has been punched down.
- Make equal-sized rectangles of the dough and layer them on top of one another to form a large log or loaf
- Alternatively, roll the purple dough into a log shape and roll the other doughs into rectangles and wrap them around the purple log to form the loaf
- Or roll the dough into a log shape and wrap it around the purple log to form the loaf.
Place the dough in the loaf pan that has been prepared. Place a tea towel over the top and let to double in size for a second time, around 1 hour. Removing the tea towel and baking the bread for 30 minutes or until it is slightly browned on top and a toothpick inserted into the center comes out clean is the preferred method. Allow for thorough cooling before slicing. This Rainbow Wonder Bread recipe has been pinned: Take advantage of our free printable for our rainbow sandwich bread recipe by clicking here: Preparation time: 30 minutes Preparation time: 30 minutes Extra Time is available.
- Milk, egg yolk, 3 cups all-purpose flour, 2 1/2 teaspoons sugar, 2 1/4 teaspoons active dry yeast (1 package), and salt are all used in this recipe. 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons salt
- Food coloring (red, yellow, and blue)
- 1 1/2 teaspoons baking powder
- 5 medium-sized bowls should be greased and placed aside. In a small, microwave-safe bowl, mix together the milk and egg yolk until well combined and smooth. Set aside after 30 seconds in the microwave
- Mix the flour, sugar, and yeast together in a large mixing basin. Stir in the milk mixture, as well as the butter and salt, until everything is well-combined. Knead the dough for 5 minutes with a stand mixer or 10 minutes by hand until it is smooth and elastic (5 minutes with a mixer, 10 minutes by hand) Using a knife, cut the dough into five equal sections
- Working with one ball of dough at a time, dye each ball in a different hue of the rainbow – red, orange, yellow, green, blue, and purple – until the dough is completely covered in color. Add 5-10 drops of food coloring to the dough and knead until the dough is completely dyed. Place each dyed ball of dough in its own greased mixing basin. Repeat the process with the remaining dough. Cover the bowls with a tea towel and let them to rise for 2 hours before serving. Prepare a loaf pan by greasing it and lining it with parchment paper. Remove from consideration
- When the tea towel is withdrawn from the dough, it should have at least quadrupled in volume. Remove the dough from the bowl when it has been punched down
- There are several ways to shape the dough into a log: you can roll out the dough into equal-sized rectangles and then layer each layer on top of the other, then roll into a large log/loaf
- You can shape the dough into a log using a cookie cutter
- You can use your hands to shape the dough into a log using a rolling pin
- You can use your hands to shape the dough into a log using your hands. Alternatively, shape the purple dough into a log shape, then roll the remaining doughs into rectangles and wrap them around the purple log to make the loaf. Place the dough in the loaf pan that has been prepared and cover with a tea towel to enable it to double in size a second time, around 1 hour. Preheat the oven to 375 degrees Fahrenheit. Remove the tea towel and bake the bread for 30 minutes, or until the top is slightly browned and a toothpick inserted into the center comes out completely clean
- Allow for thorough cooling before slicing
Lunchbox surprises for the youngsters are made much more enjoyable with this rainbow sandwich bread! For St. Patrick’s Day or a Rainbow celebration, this cake would be fantastic! Check out our Rainbow Grilled Cheese recipe, as well as our Rainbow Fudge recipe, for more rainbow-themed foods.
How to Dye Bread
Children will love this colorful sandwich bread that comes in their lunch box! For St. Patrick’s Day or a Rainbow celebration, this cake would be great! Check out our Rainbow Grilled Cheese recipe, as well as our Rainbow Fudge recipe, for additional rainbow inspiration.
Make equal-sized balls of the freshly made dough, one for each color, and set aside.
Spread flour on a work area and place the dough on top of it.
Using your thumb, make a depression in the center of each dough ball and fill it with about 10 drops of food coloring; use a different color for each area of the dough ball.
Using your hands, knead each dough ball until it is consistent in color. It is possible that you may need to add extra food coloring while you knead the dough in order to obtain a uniform distribution. Place the dough balls in a lightly oiled mixing dish and allow them to rise until they have doubled in size, about 30 minutes.
Punch down a dough ball that has been placed on a floured work surface. Using a rolling pin, roll the dough into a rectangle that measures 8 by 4 inches. A second dough ball should be rolled into a rectangle and placed on top of the previous one.
Repeat the rolling and stacking process with the remaining colored dough balls. Finished product. Roll the stack of doughs into a cylinder, starting with the 4-inch side of the stack and working your way around.
Place the dough in a loaf pan that has been lightly greased. Allow the dough to rise until it has doubled in size, approximately 1 1/2 to 2 hours.
Bake the dough for approximately 30 minutes at 350 degrees Fahrenheit in an oven preheated to 350 degrees Fahrenheit until the bottom center of the loaf reaches around 190 degrees Fahrenheit.
Make three to six equal-sized balls out of the freshly made dough, one for each color, and set aside. Spread flour on a work area and place the dough on top of it.
Using your thumb, make a depression in the center of each dough ball and fill it with approximately six to ten drops of food coloring, using a different color for each piece.
Knead the color into the dough, adding additional color if necessary to achieve consistency in the color. Then, shape the dough into balls and allow it to rise until it has doubled in size.
The dough balls should be pounded flat and turned out onto a floured work area to rest. Shape each ball to a thickness of 14 inches and then roll it into an 8-inch-long cylinder with your hands to finish.
Placing the dough strands next to each other and spacing the ends approximately 2 inches apart will allow the strands to stay together at the top.
Make a braid out of the dough strands and tuck the ends underneath. Cover the braided dough with plastic wrap and let it aside in a warm location until it doubles in size, about 2 1/2 hours.
Bake the dough at 350 degrees Fahrenheit for about 30 minutes, or until it reaches 190 degrees Fahrenheit in the bottom center.
Pumpernickel bread may be colored by adding 2 teaspoons of powdered caramel coloring to the dry ingredients in each loaf before baking.
Rainbow Swirl Bread
This rainbow-swirled bread will provide a splash of color to every meal you serve it with. in the form of:Girl Versus Dough 7th of March, 2017 (updated)
- 3 cups Gold MedalTM unbleached all-purpose flour
- 1 cup milk + 1 egg yolk (for a total of 1 cup)
- 1 teaspoon salt 1/2 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons salt
- Food coloring (red, yellow, green, and blue)
- 2 1/2 teaspoons granulated sugar
- Microwave for 30 seconds after whisking together the milk and egg yolk in a small microwave-safe bowl. Remove from consideration
- To make the dough: 2Sift the flour, sugar, and yeast together in a large mixing basin or the bowl of a stand mixer
- 3Add the milk mixture, butter, and salt and stir until well combined. Make a smooth and elastic dough by kneading it on a lightly floured surface with the dough hook of a stand mixer or by hand on a lightly floured surface for about 5 minutes with the stand mixer or 10 minutes by hand
- Remove one piece from the bowl and set it on a plastic cutting board (or whatever surface you’re prepared to smear with food coloring). 4Divide dough into 5 equal pieces
- Place each piece in a small dish and cover with a tea towel. Start with 10 drops of food coloring and keep adding more as you go until you reach your desired color. Begin by kneading the food coloring into the dough while wearing gloves to protect your hands from becoming dyed. Continue to knead in more food coloring until it is entirely mixed. This will take some time
- Just be patient and it will all come together eventually
- 6Shape the dough into a ball and place it back in the basin. Make more pieces of dough and dye them in a different color (red + blue becomes purple), making sure to wash your hands/gloves and your work surface between each color. Seventh, cover the bowls with a tea towel or plastic wrap and allow it rise until doubled, about 1 1/2 to 2 hours. Eighth, punch down the dough when it has risen. Remove the red dough from the pan and spread it out into an 8-by-4-inch rectangle on a lightly floured board. Remove red dough from the oven and set it on top of the yellow dough, pressing down to seal the two together. Bake for 20 minutes at 350°F. 9 Continue with the green, then the blue, and lastly the purple doughs until you have a stack of 8 by 4-inch rectangles. From the short end, tightly roll up the dough to form a loaf. Place the bread in a 9-by-5-inch loaf pan that has been gently oiled. Tent loosely with a tea towel or plastic wrap and allow it rise until doubled in size, about 1 hour
- Preheat the oven to 375 degrees Fahrenheit. Uncover the dough and bake for about 30 minutes, or until it is browned on top and a thermometer inserted in the middle of the bottom registers 190°F
- 11 Remove the loaf from the pan and allow it to cool fully on a cooling rack before cutting
This recipe does not have nutritional statistics available.
More About This Recipe
- Spring has officially arrived, and you already know what that means. In the short term, it means less snow (hopefully) and a bit more sunlight, but it also implies a whole lot more wet days in the long term. However, even if the April showers are hard at work bringing May blossoms to us, we can bring some brightness and pleasure into our homes at any time of the year with this Rainbow Swirl Bread recipe. Isn’t this the craziest/most wonderful thing you’ve ever witnessed in your whole life? In a way, it’s like having the rainbow and the pot of gold all in one dish – the pot of gold being a great sandwich bread that goes well with everything and everything. Let’s take a bite out of the rainbow! To begin, prepare your basic bread dough. My base for this recipe is the same as the one I’ve used for other colorful bread recipes since it works so well every time and can withstand a little abuse when the dye is added to it. Five pieces of dough (or whichever many colors you wish to swirl into the bread) may be made from one batch of dough. Yes, it takes some time to incorporate the colors into the dough (approximately 10 minutes each piece), but it is by far the most difficult part of the entire recipe, so once you’ve finished, the rest is a piece of cake! Allow yourself to have fun with this bread – use it to create French toast, sandwiches, bread pudding, or simply to look at it when you need a little brightness and happiness in your life. Good luck with your baking
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Chloe’s Inspiration – Tea Sandwiches
I’m on the lookout for tea sandwiches to serve at my forthcoming Alice in Wonderland-themed Baby Shower, which I’m organizing. I thought I’d include you in the search process, and after the Baby Shower, you’ll be able to see what I came up with and how I presented them! A Tea Sandwich is a little sandwich that should only be two to three bites in size and should be served hot. It should be a sandwich that can be eaten easily with your fingers; as a result, it is sometimes referred to as “finger sandwiches.” Generally speaking, they are sandwiches that are served on bread with no crusts, that have been sliced long and thin, on the diagonal, or in forms created using cookie cutters.
- She Knows Food and Recipes provided the inspiration for these sandwiches.
- Tea Sandwiches should always be presented in a visually appealing manner, such as these on tiered cake plates.
- Sandwiches with Ribbon I’ve discovered Ribbon Sandwiches, Finger Sandwiches, and, of course, Tea Sandwiches in my hunt for the greatest Tea Sandwiches for the baby shower.
- I’ve discovered that it’s critical to use butter or cream cheese spread thickly over the bread in order to prevent the bread from becoming stale and mushy.
- After placing the sandwiches in the freezer for a few minutes to harden them up, it will be much simpler to cut them into little pieces.
- Sandwiches can be served open-faced or closed-faced.
Bread can be colored or left uncolored. Enjoy choosing your favorite recipes and slicing them into different shapes for your sandwiches; I know I am accumulating recipes and trying them out. Let me know which tea sandwich recipes are your favorites in the comments section below.
Pinwheel Sandwiches on Red and Green Bread
I spent the most of November in New Jersey with my mother. While she slept, I got the opportunity to travel back in time by looking through old photographs and recipes. Floods of recollections washed over me like a wave. My mother tried all she could to keep up with the new and wonderful world of cuisine that Julia Child and the Galloping Gourmet were promoting to a country that was still mostly based on meat and potatoes. In addition, her red and green pinwheel sandwiches, which I thought were the best thing I’d ever seen, served as an appetizer.
- To celebrate Christmas this year, I decided to give them a try.
- Jude, just get your red and green bread from the bakery and have them slice it the long way,’ she said in response to her orders.
- That meant that we were starting from the beginning with this project.
- Julia Child provided a bread recipe, which was then divided in half to create the various colored loaves.
- Making reference to the past, I made 8oz of cream cheese and put it on three separate slices of bread, then dusted one with chorizo and olives and another with canned salmon to make a sandwich.
- Here’s to making long-lasting Christmas memories.
- (Or Any Color For That Matter)
- 1 12 cups warm water
- 1 12 teaspoon yeast
- 2 teaspoon red food color (or any food color of your choice)
- 1 12 teaspoon sugar
- 3 12 cups flour
- 1 12 teaspoon salt
- 2 ounces room temperature butter 4 ounces of chèvre filling chèvre 1/4 cup roasted almonds, finely chopped The following ingredients are optional: 3 dried black mission figs, 2 t honey, 8-ounces whipped cream cheese, 1 can salmon, 10 or so pitted olives
- 5 slices chorizo
- And 1 can deviled ham (if you dare).
- Bread: In the bowl of an upright mixer, combine the yeast and 14 cup warm water
- Mix well. To the remaining heated water, add a few drops of red food coloring. Stir
- Attach the hook to the mixer and then add the flour, sugar, and salt to the yeast (keep in mind that salt put straight to yeast will kill it)
- Mix until well combined. Turn the heat down to low and carefully pour in the water. Knead for approximately 3-5 minutes, or until all of the flour is integrated. If the dough is clinging to the bottom of the bowl, add a little more flour. Slowly integrate the butter into the dough, kneading after each addition. If you plan to create another loaf, place the dough in a basin and cover with plastic wrap, allowing it to rise for an hour. If you’re preparing a green loaf, use the same steps as before, but substitute green food coloring. Upon completion of the hour, turn the dough out onto a floured surface and press into a rectangle. Fold the right and left edges inward until they meet in the centre, and then begin rolling the dough into a log from the top. Place the mixture in a medium-sized bread pan. Allow for one hour of rising
- Preheat the oven to 350 degrees for 30 minutes. Remove the loaf from the pan and allow it to cool on a wire rack. Place the cream cheese in a mixing bowl and beat until spreadable. Place in a separate dish
- Combine chèvre and honey in a separate bowl until smooth. AssemblyOnce the loaf has been allowed to cool, slice it from end to end and top to bottom to produce a long slice. Start by spreading any filling you choose to use on the pinwheel, then rolling it from the short side. Slice
Red, White and Blue Bread
Although this bread appears to be unusual, I promise you that it is quite ordinary. In reality, it’s just a plain white sandwich-type bread that I painted red and blue to commemorate the Fourth of July holiday. To be honest, it was a lot of fun to prepare this bread. I made three tiny batches of dough at the same time, and I used food coloring to make the colors as dark as they needed to be. When I was making the colors, I had to use a lot of food coloring to get them dark and vibrant. I didn’t measure it, but I’ll guess that it was around half a teaspoon per color.
It made fantastic toast and sandwiches, and I have no doubt that it would have made wonderful french toast as well if there had been any left over after that.
My recipe is written in a somewhat different way than I am used to writing it: Sandwich Bread with a Patriotic Twist Combine the following ingredients in each of three bowls: 1 teaspoon dried active yeast water (half a cup, room temperature) 1 cup unbleached all-purpose flour 1/2 teaspoon salt1 tablespoon melted and chilled butter 1 teaspoon of sugar Add blue food coloring to one dish (enough to obtain a very vivid hue), then red food coloring to the other bowl until the desired color is achieved.
- The third bowl should be left “white.” Stir the dough in each bowl until it comes together and begins to pull away from the edges of the basin.
- Working with each piece individually, knead for approximately 5 minutes, or until the dough is smooth and elastic.
- After they’ve risen, turn the three doughs out onto a lightly floured surface and gently deflate them with your hands.
- Place the mixture in a 9-inch loaf pan that has been gently oiled.
Meanwhile, preheat the oven to 375 degrees Fahrenheit. Bake the bread for 35 minutes at 375 degrees Fahrenheit, or until golden brown. Remove the loaf from the pan and place it on a wire cooling rack to cool fully before slicing.
Homemade White Bread for Sandwiches
Homemade White Sandwich Bread: THIS is the recipe you’ve been looking for if you want to make delicious and simple white sandwich bread for everything from peanut butter and jelly to chicken salad to your favorite grilled cheese. To make sandwiches for lunch, prepare it in the morning and use freshly baked bread! When it comes to eating handmade bread, is there anything more gratifying than slicing into a warm loaf that has just been baked? And then buttering the first slice and devouring it nearly immediately after it comes out of the oven?
- It’s not something that can be mass manufactured on a production line at a manufacturing plant.
- To be completely honest with you, if you’ve never made homemade white bread before – or even if you have – this is quite possibly the most delightfully excellent white bread recipe that has ever been devised.
- mas I’m sitting here writing this post.
- It’s tough for me to describe how four adults came close to devouring a whole loaf of bread in a single day.
- I’m going to put a stop to you right there in terms of comparing this bread to what you can buy at the grocery store.
- This bread is the standard American sandwich bread that our grandmothers would have cooked for us when we were children.
- It’s not my fault.
White or Wheat?
To be honest, that is a perennial question, isn’t it? Look, I’ll be completely honest with you: white bread is a rare pleasure in our household. When I buy bread, it’s almost always whole wheat bread. I also make this soft whole wheat sandwich loaf or this oatmeal honey wheat loaf whenever I’m in the mood for bread. I’ll make THIS white bread, though, if I’m in the mood for a grilled cheese sandwich or a piece of peanut butter toast to go with my morning iced lattes and we don’t have any other bread on hand.
Ingredients for Homemade White Bread
But, honestly, if you’ve never baked bread before, I’m here to tell you that it’s easier than you may think to make a loaf of fresh bread from scratch. There are only six ingredients in this recipe (plus water). SIX! In addition, unlike our beloved potato buns and pizza dough, which both call for bread flour, this bread recipe asks for plain old all-purpose flour instead. Here’s everything you’ll need to get started: That’s right, that’s it! The correct balance of these three ingredients produces what amounts to the most amazing white bread you’ll ever have the pleasure of consuming.
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How to Make a Loaf of White Bread
Prepare to churn out this loaf of bread before noon, my colleagues. Yes, you are correct! Gather your six ingredients and let’s get to work on this recipe. 1. To begin, whisk together the flour and salt in a large mixing basin. Because the dough needs to be kneaded for a lengthy period of time, a stand mixer is recommended for this recipe. 2. In a microwave-safe bowl, heat the milk and water to 110° F. Then add in the melted butter, honey, and yeast, whisking constantly. While the mixer is running, slowly pour in the milk mixture into the flour mixture.
- Placing the ball of dough in an oiled bowl or dough container and covering it with plastic wrap will allow the dough to prove for approximately 45 minutes in a warm location.
- Place the log seam-side down in a greased 9-inch loaf pan and tuck the ends beneath the log.
- Once the second proofing is complete, place the loaf pan in the oven, pour the boiling water into the roasting pan, and turn the oven off and on again.
- Bake the bread for approximately 45 minutes at 350°F.
What kind of sandwich to make with homemade white bread
This bread is the essence of what handmade sandwich bread should be, and it is really delicious. Something as basic as a turkey sandwich might cause you to squeal with ecstasy because of the bread used in its preparation. Alternatively, something as delectable as pulled pork grilled cheese. A peanut butter and jelly sandwich on a slice of white bread, in my very modest and sentimental opinion, is just unbeatable. With a glass of ice-cold chocolate milk in hand. But if you need any other suggestions, I’m happy to oblige!
- The following salads are available: apple pecan chicken salad, egg salad, pimento and bacon grilled cheese sandwiches, smoked salmon egg sandwiches, curried chicken salad, broccoli melts, strawberry poppyseed chicken salad, bacon, pesto, and tomato.
Needless to say, we are huge fans of this traditional white bread. You will as well. Please, I implore you, go ahead and bake this bread so you can start telling me how fantastic it is.
- 3 34 cups all-purpose flour, with a little extra for splatter protection
- 2 teaspoons table salt
- 1 cup warm milk (about 110° F)
- 13 cup warm water (approximately 110° F)
- 2-tablespoon unsalted butter, melted
- 3-tablespoon honey
- 1-package or 2-14-tablespoon instant yeast
- Preheat the oven at 200 degrees Fahrenheit with the oven rack in the lowest position. Once the oven temperature hits 200° F, keep the heat on for 10 minutes before turning off the oven. In my oven, I use the proof setting, which keeps the temperature at 85° F. If your kitchen is warm enough, you may not need to use the oven for proving
- Simply place the bowl in a draft-free section of the kitchen. In the bowl of a standing mixer fitted with the paddle attachment, combine 3 12 cups of the flour and the salt. In a 4-cup liquid measuring cup, combine the milk, water, butter, honey, and yeast. Reduce the speed of the mixer to low and carefully pour in the liquid. As soon as the dough begins to come together, remove the paddle attachment and replace it with the dough hook — the dough will be quite sticky at this stage. Slowly increase the speed to medium (number 4 on a KitchenAid mixer) while mixing continuously until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook as needed, about 10 minutes total. If the dough continues to stick to the sides of the bowl after 5 minutes, add an additional 14 cup of flour to the mixture, 1 tablespoon at a time, until the dough is no longer sticking to the edges of the bowl. Turn the dough out onto a lightly dusted work surface and knead for approximately 15 seconds to make a smooth, round ball. Place the dough in a very lightly oiled bowl, scraping the dough around the basin to gently coat it. Cover the bowl securely with plastic wrap and set it in a warm oven until the dough has doubled in size, 40-50 minutes. To shape the dough into a loaf, begin by gently pushing it into a rectangle that is 1 inch thick and no wider than 9 inches long, with the long side closest to you on the counter. Continue by rolling the dough tightly into a tight cylinder, pressing the seam with your fingertips to ensure that the dough stays together as you roll it. Turn the dough over so that the seam is facing up and squeeze it closed. Place the dough in a greased 9-by-5-by-3-inch loaf pan (a 1-pound loaf pan) and press lightly so that the dough touches the sides of the pan on all four sides. Cover the pan with plastic wrap and set it aside in a warm place (not the oven) for 20 to 30 minutes, or until the dough has almost doubled in size. Cooking time: Preheat the oven to 350 degrees Fahrenheit and arrange oven racks in the middle and bottom positions. Stack an empty baking pan on the lowest shelf of the oven. Bring 2 quarts of water to a rolling boil
- Remove the loaf pan from the plastic wrap. Place the baking pan in the oven and quickly pour hot water into the baking pan, then close the oven door. Bake for 40 to 50 minutes, or until an instant-read thermometer placed at an angle from the short end just above the pan rim into the center of the loaf registers 195° F. Remove the bread from the pan and place it on a wire rack to cool until it reaches room temperature. Cut into slices and serve
The editors of Cook’s Illustrated have adapted a recipe from Baking Illustrated.
Easy Homemade Sandwich Bread
- 1 cup (225g) hot water (hot from the tap, not boiling)
- 1/4 cup (90g) cold milk from the refrigerator
- 1 cup (225g) sugar
- Honey (40g) or sugar (20g) in 2 teaspoons 9 g active dry yeast (about 2 1/4 tablespoons)
- 4 tablespoons (55 g) melted butter or vegetable oil
- 1 1/2 teaspoons (10 g) salt 4 cups (500g) all-purpose flour, whole wheat flour, or a combination of the two, as noted in the recipe
- Additional oil and flour are needed for the dough to rise and be formed
- See comments for further information on butter for softening the crust.
- Combine the hot water, cold milk, and honey or sugar in the bowl of an electric stand mixer fitted with the dough hook, or in a large mixing basin if preparing by hand, and whisk until well incorporated. Whisk in the yeast until everything is well-combined. Allow them a five-minute resting period to demonstrate. When the mixture begins to froth, it is ready. Combine the butter or vegetable oil, salt, and flour in a mixing bowl. Add the flour and salt and mix on the lowest speed of your mixer or by hand for about 3 minutes, or until it forms a soft and sticky dough. Knead the dough by hand on a floured work surface for 5-7 minutes, or by increasing the speed of the mixer to medium-low for 5-7 minutes, or until it is smooth and elastic. It will remain slightly sticky for a short period of time. Using cooking spray, coat the interior of a medium-sized mixing bowl. Place the dough ball in the oiled basin, turning it to coat it with the oil, and cover with plastic wrap. Allow it rise until doubled in size, covered with plastic wrap, a bowl cover, or a moist tea towel in a warm location. Grease the interior of a loaf pan with vegetable oil. When making really tall loaves, I prefer to use a 10″ x 4 1/2″ loaf pan, but you may also use a conventional loaf pan. Leave to rest
- After the dough has done its initial rise, gently dust a work surface and pour the dough onto it. Repeat with the remaining dough. A light and stringy dough that is stretchy and full of air bubbles/holes should be the appearance of the dough. Form the mixture into a loaf shape and set it in the loaf pan that has been prepared. Cover with oiled plastic wrap, a bowl cover, or a wet tea towel, and leave aside to rise in a warm location until it passes the bread proofing poke test – poke a hole in the bread with your knuckle or finger to see whether it has passed the proving test. *** If the indentation bounces back instantly, the bread has to rise for a longer period of time. Over-proofing causes the loaf to collapse
- However, if the indentation progressively disappears, it indicates that the loaf is ready to bake. The bread should also rise to roughly 1″ above the top of the loaf pan when baked. Preheat the oven to 425°F in the last few minutes of the final proofing time period. When the proving process is complete, remove the lid and place the loaf in the oven to bake. Close the oven door and decrease the oven temperature to 375°F right away. Bake for 25-30 minutes, with the oven door closed, or until the crust is golden brown and the bread sounds hollow when tapped on the counter top. Remove the loaf pan from the oven and let it to rest for 15 minutes before removing it from the pan. Transfer the loaf pan to a wire rack to cool fully before cutting.
- Using a dough hook attachment on an electric stand mixer, or a big mixing bowl if you’re doing it by hand, combine the hot water, cold milk, and honey or sugar, whisking constantly, until everything is well incorporated. whisking constantly, add in the yeast and incorporate thoroughly Allow for a five-minute trial period to demonstrate. A frothy mixture indicates that the combination has reached its completion
- In a separate bowl, whisk together the butter or vegetable oil, salt, and flour until well combined. Add the flour and salt and beat on the lowest speed of your mixer or by hand for about 3 minutes, or until a soft and sticky dough forms. Knit by hand on a floured surface, or with the mixer on medium-low speed for 5 to 7 minutes, or until the dough is smooth and elastic, before storing in an airtight container. It will remain slightly sticky for a short while longer. Prepare the interior of a medium-sized mixing bowl by rubbing it with olive oil or cooking spray. To use, place the dough ball in an oiled mixing bowl and rotate the dough ball to coat it completely with oil. Allow to rise until doubled in size, covered with plastic wrap, a bowl cover, or a moist tea towel, in a warm area Preparing the loaf pan: Grease the interior of the pan with butter. For exceptionally tall loaves, I recommend using a 10″ x 4 1/2″ loaf pan, although a conventional loaf pan will also work. Leave to rest
- After the dough has done its first rise, gently dust a work surface and put the dough onto it. Repeat with the second rise. A light and stringy dough that is stretchy and full of air bubbles/holes should be the appearance of the dough
- Prepare a loaf pan by greasing it with cooking spray and placing the dough in it. Cover with oiled plastic wrap, a bowl cover, or a wet tea towel, and leave aside to rise in a warm area until it passes the bread proofing poke test – poke a hole in the bread with your knuckle or finger to see whether it has passed the proving test. You should let the bread rise for an additional 15 minutes if the indentation instantly bounces back. Over-proofing causes the loaf to collapse
- However, if the indentation progressively disappears, it indicates that the loaf is ready to be baked. The bread should also rise to roughly 1″ over the top of the loaf pan when finished baking. Preheat the oven to 425 degrees Fahrenheit for the last proofing period. Remove the lid from the loaf and set it in the oven until the proofing is complete. Then immediately close the oven door and lower the temperature to 375°F. Bake for 25-30 minutes, with the oven door closed, or until the crust is golden brown and the bread sounds hollow when tapped on the counter. When finished baking, allow it 15 minutes of cooling time in the loaf pan, before taking it from the pan to a wire rack to cool entirely before slicing.
- If you want to measure flour by volume rather than weight, make sure you employ the scoop and sweep method to ensure an accurate quantity of flour. The result will be a very dry dough/bread if you simply scoop the flour out of the container
- However, you may use a pastry blender to make the dough/bread more moist. Because of the high beginning temperature, the bread will have “oven spring,” which is the instantaneous reaction to being exposed to high heat that causes the mixture to expand fast, resulting in a tall loaf. Are you out of milk? No issue, simply substitute cold water with the hot water. We normally prepare this bread using avocado oil since we always have it on hand in the kitchen. It is delicious. Melted butter is also excellent
- We’ve tried it with all whole wheat flour, all all-purpose flour, and a combination of half and half, and they’re all delicious! A little denser, but no less tasty, is the one made with 100 percent whole wheat. A soft crust can be achieved by brushing butter over the crust soon after it has been removed from the oven, or by wrapping the entire loaf in a slightly moist tea towel while it cools. The half-and-half variation is our family’s favorite. Freshly baked bread usually has a wonderful, crunchy crust, which is ideal for presenting with soup, but not so good for making a peanut butter and jelly sandwich (PBJ). We haven’t tested this recipe in a bread machine yet, but there isn’t any reason why it wouldn’t turn out just as well. Please let us know if you give it a try.
Yield:18 Serving 1 slice is the standard size. The following is the amount of food per serving: Calories:233 6 g of total fat 2 g of saturated fat 0 g of Trans Fat 4 g of unsaturated fat Cholesterol:2mg Sodium:60mg Carbohydrates:39g Fiber:2g Sugar:2g Protein:5g When it comes to healthy eating, we at Wholefully believe that it is about much more than just the numbers on the nutrition facts panel. Please remember that the information provided above is only a portion of the overall picture that will assist you in determining which foods are nourishing for you.
Rainbow Grilled Cheese Sandwich
So, let’s get a few things straight before we get started. I’m a big fan of the hippie crunchy approach to most things, and I’m sure there’s a natural food coloring alternative that would work just as well, but for the sake of awesomeness, we’re going to use artificial food coloring in this case. On a Lisa Frank scale of one to one hundred, we want this grilled cheese to be approximately a 100. I mean, look at how wonderful this cheese stretch appears to be. allowfullscreen=”allowfullscreen” frameborder=”0″ allowfullscreen=”allowfullscreen” Simply arrange a few small dishes on a table and then gather some shredded white cheese, food coloring (I used a neon kind), sliced bread, and butter.
Next, using a fork, coat the cheese in the sauce until well coated.
Grill the sandwich until the crust is golden brown and the cheese has melted, similar to how you would make a traditional grilled cheese. Serve after cutting it down the center (against the color).
Rainbow Grilled Cheese
This rainbow grilled cheese is really simple to prepare! All you’ll need is shredded white cheese, bread, butter, food coloring, and a little bit of creativity.
- 1 c. shredded mozzarella, divided into four bowls
- 4 different food coloring colors
- 2 slices of bread
- 2 pats of salted butter
- 14 cup shredded mozzarella should be divided among four dishes. Place one drop of food coloring in each bowl and stir with a fork until the cheese is evenly colored. Using each colored cheese, arrange it in rows on a slice of bread before adding the other slice on top. Grill the bread with butter on the exterior until the cheese has melted and the bread is golden brown, about 5 minutes each side on a medium fire. Allow the sandwich to rest for a few minutes before cutting it perpendicular to the rainbow so that you can see it clearly.
It’s possible that you’ll enjoy my new cookbook, Grilled Cheese Social – Super Fun Recipes for Super Fun Times!, if you enjoy this recipe. You can get it right here! xoxo, Kenz, also known as GCS