need- good sandwich bread recipe

8 years ago

We don't eat many sandwiches but love them for traveling and road trips. Rarely eat tin tuna but somehow settles our stomachs when driving. If eating out for lunch i like rye or pumpernickel. DH is trying this one...it seems to have the right ingredients for some loft and tight crumb. And lasting power...something that will be good for a few days.

link http://www.browneyedbaker.com/whole-wheat-sandwich-bread-recipe/

INGREDIENTS:

For the Biga:
2 cups (312 grams) bread flour
1 cup (240mL) warm water (100-110 degrees F)
½ teaspoon instant or rapid-rise yeast

For the Soaker:
3 cups (468 grams) whole-wheat flour, plus extra for kneading
½ cup (57 grams) wheat germ
2 cups (480mL) whole milk

For the Dough
¼ cup (85 grams) honey
4 teaspoons table salt
2 tablespoons instant or rapid-rise yeast
6 tablespoons (85 grams) unsalted butter, softened
2 tablespoons (28 grams) vegetable oil
Bread flour, for work surface

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Comments (5)

sleevendog (5a NY 6aNYC NL CA)
Original Author
8 years ago
I did a GW search but it has been some time since it was discussed.

Our tuna is full of veg and a bit wet. Something that will stand up to it. We have used our other breads and focacchia in the past but they get a bit 'cheeewey' and hard.

Would like to add some sprouted grains i've soaked to that one. Hmm.
sleevendog (5a NY 6aNYC NL CA)
Original Author
8 years ago
I just zipped up and bought a local bakery loaf at the hardware store. (just in case ours is a fail). Not great to try something new yet again without a good favorite that works every time....
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That's about the most complex bread recipe I've ever seen. Here's the one I've been trying to get correct: Ingredients 2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe 1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow’s milk) 1/4 cup organic cane sugar 2 1/4 tsp active dry yeast 1 tsp sea salt 1/4 cup butter or ghee melted and cooled 2 large eggs Instructions In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes. In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend. Add the yeast mixture to the flour and blend on low for 30 seconds. Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds. Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth. Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour. Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan. Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan. Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell. Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy! Notes Please note: this recipe has been tested to work without brown rice flour. It has not been tested any other way and I highly recommend that you follow this recipe exactly as written with no substitutions.
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User
8 years ago
This has become a favorite with us

Honey (whole) wheat bread - single loaf/breadmaker

3 cups of all purpose flour (about 13 oz by weight, 4.25 oz/cup flour, 120 - 125 gm)

or

(2 cups all purpose flour and 1 cups whole wheat flour)

1 pkg. active dry yeast (I use ~1 T)

4 tsp vital wheat gluten (optional)

2 Tbs instant potato flakes (optional)

¾ tsp. salt

½ cup milk

¼ cup orange juice

¼ cup water

¼ cup honey

2 T butter

1 egg lightly beaten

Combine dry ingredients in breadmaker.

Microwave 1 minute: milk, orange juice, water, honey, and butter until warm.

Add warmed liquid and lightly beaten egg to flour mixture.

Run breadmaker on “dough only” cycle (about 90 minutes), remove and

Shape and place dough, into greased 9x5” bread pans or shape as rolls, etc.

Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 60 - 80 minutes.

Bake in preheated 375 degree oven for 15 minutes, then at 350 degrees for 20-25 minutes, until bread is golden brown. If it starts to get too dark, tent with foil.

Brush the bread with butter when it's still hot from the oven for a softer crust.

Remove from pan and cool on wire rack. Lay bread on its side and cover with a dishtowel.

I get my homemade bread to last and stay fresh for about 5 days.

1. I use 2 TBSP instant potato flakes in each loaf regardless of type.

2. I use vital wheat gluten powder 4 teaspoons in each loaf I make

3. I let all bread cool completely on a cooling rack

4. I put a clean white paper towel (or 2) into a large 2 gallon zip bag and keep bread in a cool place.
grainlady_ks
8 years ago
For the "real-deal", bake a sandwich loaf recipe in a lidded Pullman Pan (aka Pain de Mie Pan). Now you will have a square loaf with a thin crust comparable to commercial sandwich bread, which is perfect for slicing into thin slices. I have 1# and 2# Pullman Pans for the task.

Enriched loaves of sandwich bread have a characteristic crumb that is very close-grained so it holds together well when thinly sliced, and the mayo, and other toppings, won't drip through. It stays together in your hands. It's also the type of bread you make to use for melba toast, canapés or hors d'oeuvres, croutons, and French toast. More open-grained enriched breads are best used for toast. All those holes and openings are where all the butter and jelly hide on toast. Another difference - for a sandwich bread, the fat is added early in the mixing. The fat has a "shortening" effect and aids in keeping the gluten from developing in long strands, creating the signature close-grain. You can actually alter most enriched bread recipes to be used for a sandwich bread by adding the fat early. If you want a more open texture (best for toasting), add it late in the mixing - after most of the gluten has developed.

Sleevendog - I would suggest using sprouted flour instead of sprouted grain. Sandwich bread isn't supposed to be a "hearty", "toothy", or "rustic" bread. Add the sprouts to the filling, or use them in place of lettuce, instead of adding them to the bread.

-Grainlady
sleevendog (5a NY 6aNYC NL CA)
Original Author
8 years ago
You are correct about the sprouted flour. Our own was so much better than the local. (i could not eat the 'crust'.) No flavor or appealing texture. And way tooo thick. Though did soak up the moisture.

This has been an on-going issue every year we travel. I just make a few small containers and do not even use bread. Just enjoy the salads without bread. (DH wants the sandwich).

My micro greens have been the biggest success. Like meat and i've used in everything. In place of lettuce. (No lettuce on the island)

My sprouted grain bread does work for a 'sandwich'. Not a traditional top and bottom, but more like a moist cracker like brown bread used for smoked meats and salmon.

need- good sandwich bread recipe

Comments (5)

sleevendog (5a NY 6aNYC NL CA)
Original Author

sleevendog (5a NY 6aNYC NL CA)
Original Author

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grainlady_ks

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need- good sandwich bread recipe

Comments (5)

sleevendog (5a NY 6aNYC NL CA)Original Author

sleevendog (5a NY 6aNYC NL CA)Original Author

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grainlady_ks

sleevendog (5a NY 6aNYC NL CA)Original Author

COMPANY

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GET HELP

CONNECT WITH US

sleevendog (5a NY 6aNYC NL CA)
Original Author

sleevendog (5a NY 6aNYC NL CA)
Original Author

sleevendog (5a NY 6aNYC NL CA)
Original Author