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Loaf Breads – The Best School Lunches start with Homemade Sandwich Bread!

Artisan Bread in 5 - August 28, 2017 - 6:42am

This is a reposting of one of our most popular topics!

It is now what I consider “sandwich season.” Some may call it “back to school,” “end of summer” or even “fall,” but to me it is the season when I have to come up with a million types of sandwiches and other lunches to keep my boys from growing up on PB&J alone! Although school lunches have come a long way since I was a kid, they still leave much to be desired and are mostly to be avoided.

To start I need the perfect loaf of bread. My boys want a loaf that looks and feels like what all the other kids are eating; square and soft. They love crusty bread, but not on their sandwiches, especially not PB&J. To achieve just the right sandwich loaf I have slightly altered what we do in the book.

I start by weighing a 2-pound piece of dough (large cantaloupe-size) on my Scale. I used the Whole Wheat Sandwich Bread on page 78 of Artisan Bread in Five Minutes a Day-2007 (now out of print), or on page 137 of The New Artisan Bread in Five Minutes a Day, 2013. But you can use any of the doughs from our books in a loaf pan.

Let the dough rise in a well greased non-stick 8 1/2 x 4 1/2- inch Loaf Pan, covered loosely with plastic wrap for 1 hour and 40 minutes (or just 60 minutes if you are using fresh, unrefrigerated dough).

20 minutes before baking time, preheat the oven to 375 degrees. I don’t use any steam, because I don’t want a crisp crust, but you are welcome to do so. You will also notice that this is slightly cooler than we say in the book. This is so that I get a nice soft crust and because I will be baking it longer.

(I filled it with 2-pounds as opposed to the 1 1/2-pounds that we call for in the book, so that I will get a larger loaf. I like how it comes up out of the pan a bit. The whole wheat doesn’t rise quite as much as the breads made with all-purpose flour. The whole wheat flour does not have as much gluten to allow for the stretch. The brioche dough is also a lovely sandwich loaf. In our new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients we’ve developed a Whole Wheat Brioche that is the absolute best of both worlds.)

Bake the loaf for about 60 minutes. Flip the loaf out of the pan and allow to cool before cutting it and making your favorite sandwiches. (If the loaf sticks to the pan, just allow it to sit in the pan for several minutes. It will steam around the sides and release itself from the pan. If the sides feel soggy after this, return it to the oven for just a few minutes.)

Charlie devours his favorite sandwich made with ham, cheese, lettuce and tomato (from our garden), sliced onions and honey mustard. What are your kids’ favorites?

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