How To Make Bread For Sandwiches?

What kind of bread is best for sandwiches?

• There, you’ll find rows of bagged sandwich bread. White and whole wheat bread varieties have a mild flavor, which make them best for mild fillings such as meat, vegetables and various butters. Unfortunately, white bread has been stripped of the whole wheat nutrients, so when in doubt, reach for the whole wheat variety.

What is the best bread to make sandwiches with?

Top 10 Best Sandwich Breads for the Best Sandwiches

• Potato Bread.
• Multigrain.
• French Baguette.
• Focaccia.
• Ciabatta.
• Boule Bread. The French also get a second entry on the list.
• Rye Bread. Rye Bread is one of the oldest known forms of bread making from Europe.
• Sourdough. Our king of sandwich breads is the sourdough loaf.

What kind of bread is used for deli sandwiches?

White: White bread offers a delicious, buttery taste. The extremely soft texture pairs wonderfully with all deli meats. This cultural favorite continues to be a popular selection among consumers of all ages.

What makes bread light and fluffy?

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

What are 4 examples of bread used for sandwiches?

Sandwich Bread – 12 Best Types Of Bread for Sandwiches 2021

• 1- Ciabatta.
• 3- Vienna roll.
• 4- White Pullman bread.
• 5- White baps.
• 6- Cheese topped rolls.
• 7- Seeded bread.
• 8- Focaccia.
• 9- Pain au levain.

How do you select a good and fitting bread for your sandwich?

Rolls and Thick-Cut Slices That would be crazy. Then don’t ask a thin hole-y slice of bread to do the work of a Kaiser roll. Heartier sandwiches, like pulled pork or meatballs, require more support, so go with a bun or roll.

Why is there a need to properly select a bread for sandwich making?

If you want to create a delicious sandwich, it all depends on what bread you choose. By knowing which bread tastes the best with which sandwiches, you can learn how to make your meals that much tastier.

Why is a day old bread preferred for making sandwiches?

Answer: because fungi would be grown on old bread which makes the bread more puffy and delicious.

What are the best buns for sandwiches?

The Best Hamburger Buns

• Ciabatta Roll. The thick crust of Italian-style ciabatta provides structure for even the juiciest of burgers.
• English Muffin. Round and sturdy, the English muffin seems designed for burgers.
• Kaiser Roll.
• Onion Roll.
• Potato Roll.
• Pretzel Roll.
• Sesame Seed Bun.
• Sliced Bread.

Can you over knead dough?

While over-kneading dough is a common mistake when making bread, it’s much less common if you’re kneading by hand. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It’s vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

Why is my homemade bread so heavy?

Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.

How long should I knead bread dough?

An easy way is to hold the dough with one hand and stretch it out over the work surface with the other, then bring it back to a ball and repeat with the other hand. Keep kneading until it has a smooth texture and can be stretched without tearing – this typically takes 10 minutes.

What is the most common bread used for sandwiches?

Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

What is sandwich bread made of?

Sandwich bread can be made at home with just 7 ingredients— flour, yeast, sugar, salt, butter, water and milk. The bread is soft and much better than store-bought bread!

What kind of bread is crusty bread?

While there are many types of French bread, some of the most popular kinds—like baguettes and boules —have an extremely crusty exterior and a chewy crumb, making them perfect for tearing, dipping or slathering with butter.

Simply Sandwich Bread (Recipe + Video)

Learn how to bake basic white sandwich bread from scratch using only a few baking materials such as flour, water, yeast, salt, and milk, as well as step-by-step photos and a comprehensive video lesson. Bread flour offers a wonderfully soft inside with a chewy crust that is exceptionally crispy on the outside. This recipe makes one loaf of bread, which is ideal if you just have one loaf pan. If you’re new to dealing with yeast, consult myBaking with Yeast Guidefor answers to frequently asked questions about yeast.

It’s now time for me to show you how to bake sandwich bread from scratch.

Making bread from scratch is the best thing on the planet, and my recipe is loaf perfection: it rises tall, tastes buttery-soft, and makes the best sandwiches on the planet.

If you’re apprehensive about baking with yeast, I promise you that this no-fuss recipe will help you overcome your fears.

This Sandwich Bread Is:

• Soft white bread with a chewy surface that is exceptionally chewy
• Straight from the oven, they’re crispy
• Made using only seven simple ingredients
• The color is golden brown, and the ascent is spectacular. Whether served on its own or as the foundation of a sandwich, this dish is amazing. It’s simple to put together
• It’s simple to prepare ahead of time or freeze

Are you looking for a yeast-free alternative? Here’s a loaf of my no-yeast bread.

Sandwich Bread Video Tutorial

Beyond the straightforwardness of the procedure, you’ll like the fact that this sandwich bread recipe only creates one loaf of bread. The recipe does not call for a large quantity of flour or many loaf pans, nor do you end up with more than two dozen leftover loaves. (This would not necessarily be a negative development.) One loaf to prepare, one to rise, one to form, and one to bake–simple, it’s accessible, and uncomplicated. In addition, our recipe for multigrain bread yields only one loaf of bread.

Overview: How to Make Sandwich Bread

1. Start with preparing the dough. Learn more about this dough recipe in the sections that follow
2. Knead the dough until it is smooth and elastic. Allow the dough to rise in a covered container. In a moderately warm atmosphere, the dough will rise in around 1-2 hours. To release the air from the dough, punch it down. To make a loaf, lay out the dough into a broad rectangle and cut into slices. Allow the bread to rise for approximately 1 hour. Preparation: Bake for 30-34 minutes, or until golden brown.

The dough comes together with the help of a mixer, as demonstrated in the video instruction. You may use either a paddle attachment or a dough hook to make the dough. If you want, you may make the dough by hand, although it will take a little more arm strength. The kneading process begins as soon as the dough comes together in the mixing basin. To complete this stage, you can either continue to knead the dough by hand or continue to beat the dough with the mixer. In the video, you can see me kneading the dough by hand.

Baking With Yeast Guide

You may find more information on kneading in my Baking with Yeast Guide if you are interested. (Which, by the way, is an excellent resource for anyone who is just learning to bake bread!)

Sandwich Bread Ingredients

You’ll need seven ingredients, which are nearly identical to those in my homemade cinnamon swirl bread, but with less sugar. Likewise, the components are nearly identical to those used in my soft dinner rolls, but in order to make a bread that rises tall and has a substantial structure, we’ll reduce the amount of fat used. Replace part of the milk with water and omit the egg from the recipe.

1. Yeast is activated by water: Liquid. I use a lot of water in this dough because we need a loaf of bread with some structure to it. To make a fragile loaf of bread with no firmness, use entire milk, like I use for my dinner rolls, or use half and half. If you want a soft bread, you’ll need fat in the dough, therefore make sure you use 1/4 cup milk in the liquid mixture. It is possible to use low-fat milk, but full milk provides a great texture. Yeast: You may use either active dry yeast or quick yeast for this recipe. The rise times will be a little longer if you are using active dry. Platinum Yeast by Red Star, which is an instant yeast that has been combined with natural dough improvers, is a product I suggest. It’s my go-to recipe for any type of bread. Sweetener: Sugar provides energy to the yeast, enhances its activity, and softens the dough. Butter: A tasty loaf is assured by the use of butter. I tested this recipe using melted butter, softened butter, and even olive oil before deciding on the final version. In the end, we preferred the loaf baked with softened butter since it had a strong buttery flavor as well as a softer (but still robust) interior. Salt: Without salt, it is impossible to bake tasty bread. You may use either all-purpose flour or bread flour for this recipe. For the most part, all-purpose flour is more convenient, but bread flour provides a chewier crust. If you use bread flour for the regular flour, there are no further adjustments to the recipe. I definitely recommend using bread flour for the greatest flavor. Whenever I prepare handmade artisan bread, it’s what I reach for first.

Allow the dough to rise once it has been prepared. After that, punch it down to let the air out: It should be rolled out into an 8×15-inch rectangle. Roll it up firmly, starting with the 8-inch side, so that you have an 8-inch roll that will fit into the 9-inch loaf pan without falling apart.

(This is in contrast to cinnamon rolls, where the dough is rolled up starting with the bigger side.) Allow your cake batter to rise until it is 1 heaping inch over the rim of the pan: Bake for 30-34 minutes, or until the top is golden brown.

Uses for Homemade Sandwich Bread

• Any sandwich will do. Things like the Ross Geller’s Turkey Moist-Maker Sandwich
• BLT or grilled cheese
• Avocado toast or bacon-egg sandwiches
• Soup dipper
• And more are all good options. Preparing croutons, French toast or Blueberry French Toast Casserole are all good options. In dishes like as Breakfast Casserole and Herbed SausageApple Stuffing, for example.

However, our favorite way to eat it is simply with warm bread and butter jam. To be honest, toast cooked from store-bought bread doesn’t even come close to competing. Soft and buttery toasted crumbs may be tasted right here in this recipe! Alternatively, prepare a simple turkey sandwich– store-bought bread will never produce a sandwich that tastes as PERFECT as this. I recognize that store-bought bread is quite convenient, and I’m not asking you to solely bake homemade bread for the rest of your life; but, I do encourage you to give it a try at least once.

This perfectly shaped loaf of freshly made sandwich bread smells wonderful and tastes even better, and I am convinced that there is no finer baked food on the planet than this beautiful loaf.

More Easy Bread Recipes

• The following items are available: focaccia, multigrain bread, artisan bread, cheese breadsticks, pizza crust, homemade soft pretzels, and bread bowls.

Description

The ingredients for this basic sandwich bread are as follows: 7 components total. This fresh loaf of bread is soft and buttery, with a chewy/crisp crust that will quickly become a staple in your kitchen. Instructions for freezing and overnighting may be found in the recipe notes. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast.

• 1 cup(240ml)water, warmed to approximately 110°F
• 1/4 cup(60ml)whole milk, warmed to approximately 110°F
• 2 and 1/4 teaspoons (7g)Platinum Yeast by Red Star(1 standard packet)
• 2 and 1/4 teaspoons (7g)Platinum 1/4 cup (60g) unsalted butter, melted to room temperature
• 1 and 1/2 teaspoonssalt
• 3 and 1/4 cups (406g) all-purpose flour or bread flour (spoonleveled)*
• 2 tablespoons (25g) granulated sugar
• 4 tablespoons (14 cup
• 60g) unsalted butter, warmed to room temperature

1. Prepare the dough as follows: In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, warm milk, yeast, and sugar until well combined. Set aside for 5 minutes before adding the butter, salt, and 1 cup of flour to the mixture. Scrape down the sides of the basin with a rubber spatula after 30 seconds of low speed mixing, then add another cup of flour. Beat at a medium speed until the ingredients are mostly combined (there may still be chunks of butter). Add the remaining flour and continue to mix on medium speed for approximately 2 minutes, or until the dough comes together and pulls away from the sides of the mixing bowl. *If you do not have a mixer, you may use a big wooden spoon or a rubber spatula to combine the ingredients in this dough. It’ll need a little arm muscle to get it done!*
2. Maintaining the dough in the mixer for a further 3 minutes or kneading the dough by hand on a lightly floured board for an additional 3 minutes (If you need an example of how to knead dough by hand, see the video lesson above.)
3. 1st Ascension: Olive oil or nonstick spray should be used to lightly grease a big mixing basin. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. To rise, place the dough in a generally warm setting for 1-2 hours, or until it has about doubled in size. (I always let it sit on the counter to rise before serving.) It takes around 2 hours. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
4. Preheat the oven to 350°F and grease a 9-inch loaf pan. Shape the bread: When the dough is finished, pound it down to release the air. Using light flour, lightly coat the surface of your work surface, your hands, and a rolling pin. Using a rolling pin, roll out the dough into a big rectangle (about 815 inches). Although it does not have to be flawless, it will most likely have rounded corners on the edges. That’s perfectly OK! Roll it into an 8-inch log and set it in the loaf pan that has been prepped. 2nd Ascension: Wrap the formed loaf with aluminum foil, plastic wrap, or a clean kitchen towel to keep it from drying out. Allow the dough to rise for approximately 1 hour, or until it is about 1 inch over the top of the loaf pan. (For an example, see the video and images above.)
5. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) with the oven rack in the lowest position. The bread should be baked at the bottom of the oven so that it does not burn on top.) Bake the bread:Bake the bread for 30-34 minutes, or until the top is golden brown. If you lightly touch the loaf, it should make a hollow sound when done correctly. To prevent the top from becoming too dark, lightly tent the pan with aluminum foil while cooking. When the bread has been baking for about 20 minutes, I cover it with aluminum foil. Remove the bread from the oven and set it aside to cool for a few minutes before cutting it into slices and serving it. Allowing it to cool fully before slicing is also acceptable. Bread that has been left over should be wrapped carefully and stored at room temperature for 2-3 days or in the refrigerated for up to 10 days.

Notes

1. Freezing Preparation instructions: Follow the recipe to step 6. Bake for 45 minutes at 350°F. Remove from oven and place in a greased 9-inch loaf pan or disposable loaf pan. Freeze for up to 3 months. Allow the loaf to defrost and rise for approximately 4-5 hours at room temperature on the day you intend to serve it. Bake according to package directions. You may also freeze the cooked bread loaf once it has been baked. Allow the bread to cool fully before storing it in the freezer for up to three months. Reheat as required after thawing in the refrigerator or at room temperature
2. Overnight Instructions: Steps 1 through 6 are for preparing the recipe. Cover the formed bread securely with plastic wrap and place it in the refrigerator for up to 15 hours. Remove the bread from the refrigerator at least 3 hours before you need it the following day, cover it, and allow it to rise on the counter for approximately 1-2 hours before baking. Alternatively, you may let the dough rise in the refrigerator overnight to give it a better texture. Place the dough in the refrigerator for up to 12 hours once it has been properly covered. Remove the dough from the refrigerator and allow it to rise for another 2 hours until it has reached its full volume. Step 5: Yeast: Continue with step 5. Platinum Yeast by Red Star is a yeast that may be used immediately. Any instant yeast will suffice. Instead of fresh yeast, you can use active dried yeast. When using active dry yeast, the rise times will be somewhat longer. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. You may use either all-purpose flour or bread flour for this recipe. Although all-purpose flour is more practical for most people, bread flour yields a chewier loaf of bread, which I highly suggest above all-purpose flour. No matter whatever method you employ, the bread will remain soft. You can use any type of flour, and there will be no further adjustments to the recipe if you choose to use either. Whole wheat flour is not recommended since it does not have the same baking capabilities as white flour or bread flour, as is the case with white flour (the gluten levels are different). If possible, use bread flour only, but you can experiment with a mixture of half whole wheat flour and half bread flour (or all-purpose flour). The texture and flavor will be altered as a result. Alternatively, you might try my whole wheat dinner rolls. Increasing the quantity of this recipe: I recommend creating two different batches of dough to achieve the best results possible. To double the recipe in one mixing bowl, however, double all of the ingredients except the yeast and butter and combine them in a second mixing dish. Use 3 and 1/4 teaspoons yeast and 6 Tablespoons butter to make this recipe. Questions about the bread machine: However, because I do not have a bread machine, I have not tried it, although other readers have reported success in the comments area. This recipe is adapted from Cinnamon Swirl Bread.

Bread, loaf, sandwich, white bread are some of the terms used to describe this product.

Classic Sandwich Bread

A typical American sandwich loaf, with its creamy-white inside, golden crust, and soft, readily sliceable texture, is unbeatable for making sandwiches, toast, and French toast.

Instructions

1. To prepare the dough, do the following: Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. To make the dough, put all of the ingredients in a large mixing basin and whisk until the dough begins to pull away from the edges of the bowl. Using a lightly greased surface and oiled hands, knead the dough for 6 to 8 minutes, or until it starts to become smooth and pliable. Alternative methods include using an electric mixer or food processor to mix and knead the dough, as well as using a bread machine set to the dough or manual cycle. Using your hands, transfer the dough to a lightly oiled mixing basin, cover it, and allow it to rise until puffy but not necessarily doubled in mass, around 1 to 2 hours, depending on the temperature of your kitchen. Use a bread machine and let it go through its cycle before removing the dough and letting it sit in the machine until it has doubled in mass, which may take another 30 minutes or so. Gently deflate the dough and move it to a lightly oiled work surface. Repeat with the remaining dough. The dough should be shaped into an 8″ log
2. Place the log in an 8 1/2″ 4 1/2″ loaf pan that has been gently oiled
3. Cover the pan loosely with lightly greased plastic wrap
4. And let the bread to rise for approximately 60 minutes, or until it has risen to about 1″ over the edge of pan. An indentation should be left by pressing the finger into the dough and allowing it to recover gently. Preheat the oven to 350 degrees Fahrenheit toward the end of the rising time
5. Bake the bread for 30 to 35 minutes, or until it is light golden brown. The loaf should be done when removed from the pan and thumped on the bottom (it should sound hollow), or it should be done when measured internally with a digital thermometer (it should register 190°F in the center of the loaf). Remove the bread from the oven and allow it to cool completely on a wire rack before slicing it. Refrigerate or freeze the bread for extended storage. Store the bread in a plastic bag at room temperature for several days.

Tips from our Bakers

• Because flour acts like a sponge, it may absorb moisture from the surrounding environment. As a result, the amount of water you need will vary based on the weather and season. Summer or humid weather calls for less water
• Winter or dry weather calls for more water. Do you want to keep your bread fresher for a longer period of time? Tangzhong technique: This Japanese method for improving the softness and shelf-life of yeast breads and rolls can be used to great effect. Measure out the flour and water you’ll be using in the recipe, starting with the larger amount of water (about 2/3 cup). Take 3 tablespoons of the measured flour and 1/2 cup of the measured water and combine them in a saucepan over medium-high heat until the flour is completely dissolved. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Transfer the heated mixture to a mixing basin and allow it to cool to lukewarm before mixing it in with the remaining flour, water, and other dough ingredients until well combined and smooth. Follow the directions for making the recipe. You should be able to keep your completed bread soft and fresh for up to one week if it is properly wrapped and stored at room temperature.

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Recommended Recipes

Making the World’s Easiest Homemade Sandwich Bread will take you no more than an hour from start to finish. Don’t have a stand mixer? No problem. It’s not an issue! Simply knead the dough by hand for a couple of minutes. It takes just 5 cupboard components to make this recipe, which is simple and cost-effective while producing soft, supple loaves of bread every time! This is another cookbook written by my friend Rebecca from Foodie with Family, and it is fantastic. It is called ” Ready, Set, Dough!” It is all about quick bread baking, and it is fantastic.

Get your hands on this book and you will see what I mean.

When it came to the ingredients and simplicity, I knew I’d enjoy it because it’s quite similar to my quick and simple pizza dough recipe.

As a result, I’ve baked this bread several times and thought it was the perfect time to share it with you in case you’re having difficulty finding bread in your local markets.

Sandwich Bread Recipe Ingredients

The ingredients for this bread are limited to a few staples from your cupboard!

• All-purpose flour, instant or active dry yeast, granulated sugar, Kosher salt, olive oil, and water are the ingredients.

How to Make Sandwich Bread

This is, without a doubt, the simplest homemade sandwich bread recipe ever. Here’s a quick rundown of the situation. To get the comprehensive printable version, scroll below.)

1. Whisk together the dry ingredients first, then add in the liquid ingredients and combine until a shaggy dough forms, about 5 minutes. Knead the dough for a few minutes. Form a smooth ball with your hands and set it back in the bowl where you mixed the ingredients. Cover with a towel and allow to rise
2. Divide the dough in half and shape it into loaves, which you can bake in loaf pans. Drizzle with olive oil and slit the tops to make them seem more appealing. Position loaf pans underneath the rack of a cold oven with a pan of hot tap water on the bottom shelf
3. Preheat the oven to 350°F, then gently take the bread from their baking pans and allow to cool completely on a cooling rack. Cut into slices and savor

How many sandwiches can you get out of a loaf of bread? Each loaf of bread yields around 16 slices, which may be used to make eight sandwiches. Because this recipe makes two loaves of bread, you may make a total of 16 sandwiches with it.

Sandwich Bread Recipe Notes

• For the dough, use freshly brewed yeast. If the yeast continues to froth, you may be confident that it is still good. It should be thrown away and a new batch made
• The dough has to rise until it has doubled in size. The bowl of dough should be placed on a heating pad if it is cold in the home to help in the rising period
• It is vital that you start the loaves in a cool oven! Improves the oven spring and results in a lovely crust when using a cold oven and moist heat left over from boiling water (on the lower rack). When making the dough, you can experiment with different flavors by mixing in some dried herbs or garlic powder.

Can I Make This Gluten Free?

Despite the fact that I am not a gluten-free baker and that this recipe has not been tested as such, the basic method for converting conventional bread to gluten-free bread is as follows:

• In a 1:1 substitution ratio, all-purpose gluten-free flour should be used in lieu of all-purpose ordinary flour. (For example, tryBob’s Red Mill all-purpose gluten-free flour orKing Arthur Gluten-Free Flour, both of which are affiliate links.)
• In addition, 1 teaspoon of xanthan gum should be used (affiliate link.)

If you give it a shot, please report back to let me know how it turned out!

How To Store Sandwich Bread

There is nothing quite like freshly made bread that has just come out of the oven! Unfortunately, bread should not be kept out for a lengthy period of time because it will go stale after a short period of time. However, you have a number of alternatives for storing it.

• It’s important to make use of your breadbox if you have one (your grandma most likely did). These old-fashioned contraptions are effective because they enable bread to breathe without let in air that would normally dry out the bread. Once the bread loaves have cooled fully, double-wrap them in clean plastic wrap and keep them in a cold, dry location. To avoid mushy or moldy bread, make sure there isn’t even a drop of moisture on the plastic
• Otherwise, the bread will get mushy or moldy. When it comes to long-term storage, the freezer is your best friend. If you won’t be able to finish your loaves within a couple of days, allow the bread to cool fully before slicing and wrapping it in plastic (as instructed above.) Slicing the bread before freezing it is the best option since the slices thaw more quickly at room temperature and you can easily remove only what you need
• Don’t bother with the refrigerator. In terms of bread, it’s probably the worst thing you can do since it completely dries out the loaf. Bread may be frozen for up to 2 months at a time. After then, it is still safe to consume, but the quality and flavor have suffered dramatically

I can’t stress enough about how simple and delicious this bread is — and there’s no rule that says it has to be used just for sandwiches. Everything tastes better right out of the oven with a slab of butter on top. You can purchase Rebecca’s fantastic book right here! (This is an affiliate link) You should as well. I promise you that you will utilize it on a regular basis.

Other Bread Recipes You Must Make!

• Pizza Dough that is quick and easy to make
• Skillet Cornbread
• Irish Soda Bread
• Challah Bread

Pizza Dough that is Quick and Easy; Skillet Cornbread; Irish Soda Bread; Challah Bread; and more.

World’s Easiest Homemade Sandwich Bread

• Making the World’s Easiest Homemade Sandwich Bread will take you no more than an hour from start to finish. Don’t have a stand mixer? No problem. It’s not an issue! Simply knead the dough by hand for a couple of minutes. It takes just 5 cupboard components to make this recipe, which is simple and cost-effective while producing soft, supple loaves of bread every time! Preparation time: 5 minutes Preparation Time40 minutes 15 minutes of resting time 1 hour is the whole time allotted. 32 slices (2 loaves) of bread
• 32 servings

• 6 cups all-purpose flour, scooped and leveled
• 2 teaspoons instant or active dry yeast
• 2 teaspoonsgranulated sugar
• 1 teaspoonkosher salt (or 1 1/2 teaspoons table salt)
• 2 cups very warm water (about 120 degrees F)
• 1/4 cup extra-virgin olive oil, divided
• 6 cups all-purpose flour, scooped and leveled

• Combine the flour, yeast, sugar, and salt in a large mixing bowl until well combined. Next, incorporate the water and 2 tablespoons of olive oil into the mixture, stirring constantly with a firm wooden spoon, until a shaggy dough forms. Turn the dough out onto a clean surface and knead for approximately 4 minutes, or until it comes together and becomes smooth. Using your hands, form a nice dough ball and place it back in the mixing basin. Allow for 15 minutes of rising time in a warm environment covered with a clean tea towel if possible. Divide the dough in half and shape it into two loaf shapes
• Place the loaves in two standard-size loaf pans
• Bake for 30 minutes at 350°F. Drizzle each loaf with a tablespoon of the remaining olive oil and then slash the tops of the loaves with a sharp knife about 1/4-inch deep
• Loaves should be baked on the center rack of a cold oven, with a pan of hot tap water on the lower rack below them. Close the oven door and set the temperature to 400 degrees F, with a timer set for 40 minutes. Using tongs, gently get the pans out of the oven and place them on a cooling rack to cool completely
• After 40 minutes, remove the baking pans from the oven
• Cut into slices and savor

• Using a stand mixer on medium speed, whisk together the flour, yeast, sugar, and salt until combined. Then, using a firm wooden spoon, combine the water and 2 tablespoons of the olive oil until a shaggy dough forms
• Set aside. Toss the dough onto a clean work area and knead for approximately 4 minutes, or until it comes together and becomes smooth. Return the dough ball to the mixing bowl when it has been formed. Allow for 15 minutes of rising time in a warm environment covered with a clean tea towel if necessary. Separate the dough in half and shape each half into a loaf shape
• Place the loaves into two standard-size loaf pans
• Bake for 30 minutes at 350 degrees. Pour a tablespoon of the remaining olive oil over each loaf, and then gash the tops of the loaves with a sharp knife about 1/4-inch deep
• Loaves should be baked on the center rack of a cold oven, with a pan of hot tap water beneath them. To cook for 40 minutes at 400 degrees F, close the oven door and set the temperature to 400 degrees F on the oven timer. After 40 minutes, take the pans from the oven and gently transfer the bread out of the pans onto a cooling rack to cool entirely
• After that, repeat the process. Cut into slices and savor them.

Amount per serving: 104 calories, 19 grams of carbohydrates, 3 grams of protein, 2 grams of fat (1 gram of saturated fat), 219 milligrams of sodium, 27 milligrams of potassium, 1 gram of fiber, 1 gram of sugar, 4 milligrams of calcium, and 1 milligram of iron Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

Course:BreadCuisine:American Keywords: sandwich bread, homemade sandwich bread, sandwich bread made easily

White Bread Recipe

This is a traditional white bread recipe that is also quite simple to make! The loaves bake up extraordinarily tall, light, and fluffy. just like the perfect white bread should be, right? Are you a bread connoisseur? A superb piece of bread, don’t you think, has something special about it? You may make a peanut butter and jelly sandwich, a grilled cheese sandwich, or a large sandwich loaded with toppings. or you can just smear some butter on a piece of bread and eat it. It’s always been a favorite of mine as a comfort dish.

As a result, grilled cheese and other items with bread (depending on the day – we’ve reached the fussy toddler stage!

Fortunately, his wheat allergy was not confirmed, but because we are avoiding soy, we had to make do with homemade!

I’m quite grateful that I did because. The best bread you’ll ever eat. There are several reasons why you should hurry up and cook this bread as soon as possible:

• It comes together in record time for a yeast recipe that calls for two rises in the oven. In approximately 2 hours, you’ll be able to smell the aroma of freshly baked bread drifting from your oven
• They are the biggest loaves of plain white bread that I’ve ever seen. In the past, I’ve baked far too many disappointing loaves of bread that come out short and squat, particularly when baked in a 9-inch loaf pan (p.s., these are my very favorite loaf pans!). Although they are quite tall and full loaves, they are nonetheless beautiful
• I was astonished at how light, fluffy, and soft this bread was considering that there is no milk in the recipe, only water (thanks to the butter!). It’s the most exquisite texture, in my opinion.

When I finished it, I was really blown away, and my husband was just as impressed. And, much to my joy, Joseph was a major fan as well! This produces fantastic peanut butter and jelly sandwiches, fantastic grilled cheese sandwiches, and I have had far more butter than I should have simply by slathering it on my toast. Given that it was passed down from someone’s grandmother, I should have anticipated how delicious it would be. they are usually the best recipes! Making this recipe three times now, and I really like that it creates two loaves.

The frozen slices reheat remarkably well, requiring only 20 seconds in the microwave to get the desired consistency.

Begin some yeast out of the cupboard and get baking!

Chili with Queso from four years ago

Watch How to Make My Favorite White Bread Recipe!

• The recipe makes enough for 20 people (2 (9-inch) loaves). Preparation time: 20 minutes Cooking Time: 30 minutes 1 hour and 40 minutes of rest Time allotted: 2 hours and 30 minutes Although I’ve tried several other bread recipes, this one has quickly become my personal favorite! Every few of weeks, I prepare a batch of cookies.

• 42 teaspoons (14 grams) instant yeast, split into two 0.25-ounce packets
• 34 cup (808 milliliters) plus 223 cups warm water, divided
• 12 – 14 cups (500–600 g) granulated sugar
• 1 teaspoon of salt
• 3 tablespoons (44 g) unsalted butter cubed and at room temperature
• 9 to 10 cups (1200–2200g) all-purpose flour
• 3 tablespoons (44 g) unsalted butter melted and used for brushing

• Stir the yeast into the warm water in the bowl of a stand mixer until it is completely dissolved, then set aside for 5 minutes. Stir in the remaining 233 cups of water, the sugar, the salt, the room-temperature butter, and 5 cups of the flour until everything is well-combined. Mix on a low speed with a dough hook, gradually adding the remaining flour until the dough is soft and tacky, but not sticky, about 10 minutes (you may not need to use all of the flour). For around 7 to 10 minutes, knead until a soft ball of dough develops and the edges of the basin are no longer visible
• Toss the dough in a lightly oiled mixing bowl and flip it over so that all of the dough is covered. To rise, cover with plastic wrap and leave it in a draft-free area for 45 minutes to 1 hour, or until it has doubled in size. Prepare a clean, lightly floured surface for the dough to be turned out on. Gently push it all over to ensure that there are no air pockets left. Divide the dough in half and, working with one piece at a time, carefully pat it into a rectangle measuring 9 by 12 inches. Begin by rolling up the rectangle into an extremely tight cylinder, starting with the short end of the rectangle. Pinch the seams and ends of the roll to seal them, tuck the ends of the roll until the bread, and place them into prepared 9-inch loaf pans to bake for 45 minutes. 30 to 45 minutes
• Lightly cover the loaves and keep them in a draft-free location until they have doubled in size. Preheat the oven to 400 degrees Fahrenheit with the lowest oven rack in the lowest position. Brush the loaves with part of the melted butter before baking. Bake the loaves for 30 to 35 minutes, turning the pans halfway through, until golden brown (an instant-read thermometer put into the center should read 195 degrees Fahrenheit) Remove the pan from the oven and quickly brush it with extra melted butter to finish it off. Allow for 10 minutes of cooling time before removing from the pans and let to cool completely before slicing. The bread may be kept at room temperature for up to 4 days if it is placed in an airtight bread bag or securely wrapped in plastic wrap. Moreover, it may be kept frozen for up to one month.

1. This recipe can be halved to create only one loaf of bread if desired. Note2: You may use active dry yeast instead of quick yeast if you like. Before proceeding, double-check that it was truly engaged in step1 and keep in mind that the rising times will be somewhat longer as a result. The nutritional values are based on a single serving of food. 253 calories, 46 grams of carbohydrates, 6 grams of protein, 4 grams of fat, 2 grams of saturated fat, 9 milligrams of cholesterol, 352 milligrams of sodium, 85 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 105 international units of vitamin A, 10 milligrams of calcium, and 2.7 milligrams of iron Course:BreadCuisine:American The original version of this article was published on May 2, 2016.

(last updated January 4, 2021)

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.

Instructions

1. 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
2. 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
3. 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.

Notes

• We did not mention rise times because they vary greatly depending on the strength of your yeast, the temperature of your home, and a slew of other variables. Whatever it takes for the dough to rise in one household may only take 30 minutes another
• You are better off paying attention to our landmarks to determine when the dough is ready.

• 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.

Nutrition Information:

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 think that it is about much more than simply the numbers on the nutrition information panel. Please remember that the information provided here is only a portion of the overall picture that will assist you in determining which meals are nourishing for you.

Julia Child’s White Sandwich Bread

I made bread today for the first time in a long time. It wasn’t anything I planned; I simply went ahead and did it. What was my source of inspiration? I was apprehensive about going to the store. After two weeks of the epidemic, and with this being the third weekend, I’m the only one who hasn’t succumbed to the virus. Even more so, I wasn’t in the mood to battle the Sunday crowds or even get out of my pajamas to go to the bakery because I had no voice and was suffering from a sore throat. But I was really craving bread.

1. Excellent white bread.
2. My self-loathing for not whipping up a batch of no-knead bread yesterday didn’t stop me from flinching at the prospect of its thick, crusty skin anyhow.
3. When corner stores weren’t open 24 hours a day, what did folks do to pass the time?
4. The only thing he will remember is returning home from the dog park on a Sunday afternoon to a house filled with the fragrance of freshly baked bread.
5. What is this loaf?
6. It appears to be complicated at first, but it is the type of item that can be made just once, and then every other time after that it could not be much easier.
7. (They’re simply 4′′x8′′ pans that can be found anywhere that sells baking pans – they are frequently found at garage sales or Value Village for less than a dollar.) If you’ve ever wanted to try your hand at making a classic loaf of bread, this is the recipe for you.

I then took it out and kneaded it a few times by hand, just for good measure and because it was so wonderful and smooth.

Promise.

All of these measures were absolutely accurate.

This recipe is great for toddlers or adults who have sore throats.

It signifies that we will have enough bread for the week.

If your yeast does not get frothy, it should be thrown out.

It’s the same process as manufacturing paper mache paste.

Make sure to include some soft butter as well.

After that, it’s cellulite-y.

Do not be concerned with the fact that it is sticky at this point – you want it to be tacky.

If you made the dough in the mixer, knead it a few times on the counter top before using it – and don’t add any additional flour (unless it’s truly too moist).

Take a step back.

Using a pastry cutter, cut the dough in half and pat each half into a rectangle slightly larger than a typical sheet of paper.

Fold it in thirds like a letter, then set it seam-side down in the pan, tucking the ends in.

Not sure why Julia makes it this way, but the form of that loaf is something I can’t disagree with.

After that, bake. It’s really not that much of an effort when you think about it. Especially for the reward of two gorgeous, freshly made loaves that most likely cost less than a dollar to create and prepare. This may very well become my new Sunday ritual.

Julia Child’s White Sandwich Bread

2 1/2 cups warm water (about) active dried yeast or quick yeast 1 tbsp sugar 1 tbsp water 6 – 6 is a tie. 1/2 cup all-purpose flour (optional) 2tspsalt 1/4 cup melted butter (softened) 1Pour 1/2 cup of the water into a large mixing basin (ideally one with a stand mixer) and whisk in the yeast and sugar until well combined. 1 Allow it to sit for 5 minutes, or until it dissolves—if you’re not sure how old it is, check to see whether it becomes foamy. (If the yeast does not produce any results, discard it and replace it with new yeast.) 2Combine the remaining water with approximately half of the flour.

• Stir in the remainder of the flour, the salt, and the butter using a dough hook (or by hand) until the dough is shaggy and thoroughly incorporated.
• (You could also do this by hand if you wanted to.) Use your hands to knead the dough once or twice more if you used the dough hook to make it smooth and uniformly distributed.
• Make a ball with it and place it back into the bowl.
• 4Butter or line two 9×5-inch loaf pans with parchment paper and set aside.
• 5Begin at the short end and fold it in thirds, just like you would a letter.
• Continue to cover with a tea towel for another hour, or until they bubble out and out of the pan completely.
• 6 Before baking the loaves, you can brush the tops of the loaves with milk if you choose.
• Remove the loaves from their pans as soon as possible and place them on a cooling rack to cool.

Ingredients

2 a half cup of hot water active dried yeast or quick yeast 1 tbsp sugar 1 tbsp water 6 – 6 is a tie. Salt2 teaspoons sugar1/2 cup all-purpose flour 1/4 cup melted butter (softened)

Directions

1Pour 1/2 cup of the water into a large mixing basin (ideally one with a stand mixer) and whisk in the yeast and sugar until well combined. 1 Allow it to sit for 5 minutes, or until it dissolves—if you’re not sure how old it is, check to see whether it becomes foamy. (If the yeast does not produce any results, discard it and replace it with new yeast.) 2Combine the remaining water with approximately half of the flour. Stir until everything is well-combined. Stir in the remainder of the flour, the salt, and the butter using a dough hook (or by hand) until the dough is shaggy and thoroughly incorporated.

• (You could also do this by hand if you wanted to.) Use your hands to knead the dough once or twice more if you used the dough hook to make it smooth and uniformly distributed.
• Make a ball with it and place it back into the bowl.
• 4Butter or line two 9×5-inch loaf pans with parchment paper and set aside.
• 5Begin at the short end and fold it in thirds, just like you would a letter.
• Continue to cover with a tea towel for another hour, or until they bubble out and out of the pan completely.
• 6 Before baking the loaves, you can brush the tops of the loaves with milk if you choose.

Bake the loaves for 30-35 minutes, or until they are golden brown. Remove the loaves from their pans as soon as possible and place them on a cooling rack to cool. Julia Child’s White Sandwich Bread (recipe below)

Easy Homemade Subway Bread

PerfectHomemade Subway Breadrecipe that tastes just like the restaurant’s bread. This recipe creates a delicious imitation loaf of Subway bread that is excellent for making sandwiches at home. Making homemade bread is something I like doing. Try these basic bread recipes to see how much easier it is than you think: Homemade Italian Bread, Easy Bread Sticks Recipe, and Mom’s 4 Loaf Wheat Bread Recipe are some of the recipes you’ll find on this page.

Homemade Subway Bread

You guys, these turned out just stunning! I mean this really and completely. Furthermore, it wasn’t all that difficult to do. Next time, I’m going to double the recipe to ensure that I have enough leftovers to freeze, and I’ll try to do so. I was fortunate in that I also discovered a jar of pickled banana peppers in the pantry. My sandwich was half banana peppers and half everything else because banana peppers are my absolute favorite item on the face of the planet. The handmade Subway bread was just delicious.

It’s just like the genuine thing.

They will be stunned and impressed by your amazing abilities, and you will be able to stuff your face with as many banana peppers as you like.

Simply top with your favorite sandwich toppings and a generous amount of mayonnaise, and you’ve got yourself something that’s insanely similar to an original Subway sandwich that you created yourself.

Tips and Tricks for makingHomemade Subway Bread:

• I’ve received a few emails from people who have told me that they brushed the outside of the dough with olive oil or butter just before baking, then sprinkled on some Italian seasoning and some Parmesan cheese for a delicious homemade Subway Italian Herb and Cheese bread. I can’t wait to make this for myself
• This bread froze almost as well as other breads that I’ve tried. It was still soft, but it appeared to be a little dryer after being frozen. Although fresh is preferable, pickled banana peppers can be frozen and thawed. Do you enjoy pickled banana peppers as much as I do? Check out my recipe for easy refrigerated pickled banana peppers (which is a great way to use up leftover garden or farmer’s market produce).

How do I know how much flour to add to bread dough?

If you’ve never made dough before, the idea is to add just enough flour to make it soft but not sticky, as described above. Instead of bread, if you use too much flour, you’ll get Subway bricks instead.

Can I still make homemade bread without a stand mixer?

You don’t have a stand mixer? This recipe may be done entirely by hand; however, make sure to knead it for a full 8 minutes before serving. That is a lengthy period of time, but the development of the gluten is important for the bread to be soft.

Can I incorporate whole wheat flour in this bread recipe?

This recipe works nicely when half of the flour is whole wheat flour and half is all-purpose flour, as in whole wheat sub buns. Print

Description

Perfect homemade Subway bread recipe that tastes just like the restaurant’s version. This recipe creates a delicious imitation loaf of Subway bread that can be used for sandwiches in the home kitchen. Scale

Ingredients

• 1 cup warm water (110 degrees F)
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 4 tablespoons olive oil
• 2 1/2 to 2 3/4 cups all-purpose flour
• 1 cup warm water (110 degrees F)

Instructions

1. Add the water, yeast, sugar, salt, and olive oil to the bowl of your stand mixer and whisk until well combined. Remove from the heat and let aside for 5 minutes. Add 1 cup of flour and beat with a dough hook for 3 to 5 minutes until the dough is smooth. Mix in 1 extra cup of flour until everything is well-combined. To make a soft dough, continue to add the flour a quarter cup at a time until the mixture comes together. The dough should still be stuck to the bottom of the basin, but it should be pulling away from the edges of the bowl. Turn out the dough onto a lightly floured surface and knead it until it is smooth and elastic. Allow the dough to rest for approximately 8 minutes total. The dough should be quite soft when it is finished. Form the dough into a ball and place it back in the mixing basin. Cover the bowl with plastic wrap and set aside for 30 minutes to enable the dough to rise. Once the dough has risen, turn it out onto a clean surface and divide it into 4 equal halves. Bake the loaves on a baking sheet lined with parchment paper or a baking mat for 9 to 10 minutes at 350 degrees F (180 degrees C). Repeat the process with the remaining dough. Ensure that there is at least 2 inches between each loaf in the pan. Bread should rise for about an hour after being covered with a greased piece of plastic wrap. The oven should be heated to 350 degrees at some point throughout this time period. The loaves should be baked for 25 minutes at 350°F after they are finished
2. When they are through baking, massage the tops of the loaves with a stick of butter and cover them with a dish towel to cool. Set aside for at least 30 minutes before cutting the loaves in half and assembling your favorite sandwich fillings on the inside.

Notes

Avoid skipping the steps of rubbing the loaves with butter and covering them with a towel to cool since doing so helps to keep the loaves moist and deliciously tender.

• Avoid skipping the steps of rubbing the loaves with butter and covering them with a towel to cool since doing so helps to keep the loaves moist and deliciously tender.

Information on the nutrition facts label: AVERAGE YIELD: 8 1/2 of a sub bun is plenty for one serving. The following is the amount of food per serving: Calories:244 Fat:7.6g Cholesterol:0mg Sodium:439.3mg Carbohydrates:38.3g Sugars:1.7g Protein:5.8g 0 g of vitamin A Vitamin C: 0 milligrams Recipe for subway bread, subway copycat recipe, quick hero bread recipe, finest sandwich bread recipe, subway bread recipe

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Copycat Recipe Guide was used to create this recipe. Although this dish was initially published in March 2013, it has been modified and republished in July 2017 with new photographs, fresh writing, and an improved recipe based on retesting and reader input. Enjoy! NOTE: One of our wonderful Bless this Mess readers, Kim, had amazing success with this recipe when she made it in her bread machine. Because so many people have inquired about it, I thought I’d share her notes with you. Kim stated that she let the bread maker to complete the whole dough cycle (which is 1.5 hours long).

As you can see, Kim’s handmade sub bun worked out beautifully: Thank you for your contribution, Kim!

You’ll love this amazing Homemade Subway Breadrecipe that tastes exactly like the restaurant.

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