{"id":740,"date":"2020-10-25T18:05:38","date_gmt":"2020-10-25T18:05:38","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=740"},"modified":"2024-02-09T21:35:21","modified_gmt":"2024-02-09T21:35:21","slug":"sandwich-bread-with-five-variations","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sandwich-bread-with-five-variations\/","title":{"rendered":"Sandwich Bread (with Five Variations)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sandwich Bread (with Five Variations)<\/span><\/h2>\n
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This typical "white" bread is richer and therefore much more tender than the European-style breads. It's also typically baked in a loaf pan, which helps to keep the crust tender. Generally, breads like this are good candidates for the bread machine but are also made quickly and easily in a food processor.<\/span><\/div>\n
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Servings: <\/span>1<\/span> large loaf<\/span><\/span><\/div>\n\n
Author: <\/span>Mark Bittman, “How to Cook Everything”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3\u00bd<\/span> cups<\/span> (about 1 pound) all-purpose flour, plus more as needed<\/span> or…<\/span><\/li><\/ul><\/div>

    <\/span>For Whole Wheat Sandwich Bread<\/span><\/h4>
    • 1\u00be<\/span> cups<\/span> all-purpose flour<\/span><\/li>
    • 1\u00be<\/span> cups<\/span> whole wheat flour<\/span><\/li>
    • 4<\/span> tsp<\/span> wheat gluten<\/span><\/li><\/ul><\/div>

      <\/span>End Whole Wheat Sandwich Bread<\/span><\/h4>
      • 2<\/span> tsp<\/span> salt<\/span><\/li>
      • 1\u00bd<\/span> tsp<\/span> instant yeast<\/span><\/li>
      • 1<\/span> Tbsp<\/span> sugar or honey<\/span> or more to taste<\/span><\/li>
      • 2<\/span> Tbsp<\/span> butter<\/span> at room temperature, if you're working by hand, plus more for greasing the bowl and the pan. (or oil)<\/span><\/li>
      • Scant 1\u2153<\/span> cups<\/span> cool milk<\/span> preferably whole or 2 percent (warm the milk to at least 70F if you are working by hand)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Place flour in the container of a food processor fitted with the steel blade. Add the salt and yeast and process for 5 seconds. With the machine running, add the sweetener, softened butter, and most of the milk through feed tube (you will need a little less milk if you are using a liquid sweetener). Process about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. Knead for a minute or so by hand.<\/span><\/div><\/li>
        • Use half the oil or melted butter to grease a large bowl. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.<\/span><\/div><\/li>
        • Using only enough flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle, then shape it into a loaf. Use the remaining oil or butter to grease a 9 x 5-inch loaf pan (to the top of the pan). Place the loaf in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.<\/span><\/div><\/li>
        • Preheat the oven to 350F. Brush the top fo the loaf lightly with water, and then place in the oven. Bake about 45 minutes (perhaps less — 35 minutes?), or until the bottom of the loaf sounds hollow when you tap it (if will fall easily from the loaf pan) or the internal temperature reads about 200F. Remove loaf from pan and cool on a wire rack before slicing.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Herbed Sandwich Bread<\/span><\/h4>
          • Experiment with different combinations of herbs to find those you like best. Add about \u00bd cup minced onion (you can mince it simply by adding chunks to the food processor along with the flour), 2 tablespoons fresh dill or parsley leaves, and 1 teaspoon fresh rosemary or \u00bd teaspoon dried rosemary, to the flour. Proceed as above.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Whole Wheat Sandwich Bread<\/span><\/h4>
            • Substitute half whole wheat flour for half of the white flour. (See alternative ingredients above.) Use honey for sweetener, adding 2 tablespoons or more. Proceed as above, increasing the rising times to at least 2 hours step 2, and the resting time to 45 minutes to 1 hour in step 3.<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Bran and Oat Sandwich Bread<\/span><\/h4>
              • Decrease the flour to 2 cups. Add \u00bd cup wheat or oat bran and \u00be cup whole wheat flour. Use about \u00bc cup honey or maple syrup for sweetener and decrease milk to about 1 cup. Knead in \u00be cup rolled oats by hand. (If you wet your hands, it will be easier to handle.) Proceed as above.<\/span><\/div><\/li><\/ul><\/div>

                <\/span>Anadama Bread<\/span><\/h4>
                • Substitute \u00bd cup cornmeal for \u00bd cup of flour. (You may also substitute 1 cup whole wheat flour for 1 cup white flour at the same time.) Replace the sugar or honey with \u00bd cup molasses and use a little less milk. Proceed as above.<\/span><\/div><\/li><\/ul><\/div>

                  <\/span>English Muffins<\/span><\/h4>
                  • Much easier than you think, in some ways easier than bread. Steps 1 and 2 remain the same. In Step 3, cut the dough into 12 roughly equal pieces (if you want perfectly sized muffins, use a scale). Using just enough flour to enable you to handle the dough, shape each into a 3 to 4 inch disk. Dust with flour and let rise for 30 to 45 minutes, or until puffy. Preheat a griddle or large skillet over low heat for about 10 minutes; do not oil it. Sprinkle it with cornmeal, then bake the muffins, a few at a time, on both sides, turning occasionally, until lightly browned; a total of about 15 minutes. Cool on a rack and split with a fork before toasting.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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