The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Arby's Market Fresh Sandwich Bread

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JenniBeee's picture
JenniBeee

Arby's Market Fresh Sandwich Bread

Does anyone have any idea where Arby's gets their Honey Wheat bread that they use on the Market Fresh Turkey sandwich? It is so good! Does anyone have a recipe that tastes just like this? I've tried so many times and my bread is never soft enough or sweet enough :(

mljoseph12's picture
mljoseph12

I am actually the one who helped develop the breads used at Arby's. Give me your contact info and I will be glad to help.

ClimbHi's picture
ClimbHi

I too have enjoyed that bread. A HUGE cut above the normal fast food stuff! Kudos to you for your successful work on this.


ClimbHi
Pittsburgh, PA

JenniBeee's picture
JenniBeee

Yay! That bread is the best! You can contact me at rachelrae78@yahoo.com


 


Thanks again!

janij's picture
janij

I love that bread.  If you have any info janijeane@gmail.com

mrfrost's picture
mrfrost

mljoseph12, I sent you a message. Always on the lookout for the perfect honey wheat bread recipe. Thanks.

bronxrocker's picture
bronxrocker

my wife and I are insane for the market fresh sandwiches and the bread but there is no way in heck either of us could possibly bake  the recipe on our own. Can the bread be purchased retail? if anyone can make a suggestion please write to us     bmoss002@socal.rr.com  take care!

slcox65's picture
slcox65

if you don't mind I would love the Arby's fresh loaf bread recipe.  This is the best bread in the whole world.  My email is coxsherri@bellsouth.net.


Thanks


Sherri


 

Royall Clark's picture
Royall Clark

The recipe is posted just down a couple of more posts. I just quit reading to soon!


Tasty bread for sure,


 


Royall

jpappin's picture
jpappin

My son has just learned of some unusual allergies and subsequently those foods, extracts and oils, meal and syrups he must avoid. I am hoping that you might be able to tell me if the marble rye or the honey wheat contain any of these: corn products including high fructose corn syrup, barley,sesame seed, rice, potato and almond. He found out about these at the same time that he began working at Arby's and the only product that I have not been able to find ingredients on their website are the marble rye and the honey wheat. Any help is appreciated. Thanks.

Paddyscake's picture
Paddyscake

Rather than posting your e-mail address, you can use the TFL message function listed on the left hand side, under "My Account" and "Recent Posts" etc. Protect yourself from unwanted spam, viruses and such.


Betty

mljoseph12's picture
mljoseph12

Ok so after a couple of days of trying to condense the formula we used down to a managable size for a home baker I hope this will work for you guys. The trick for really light bread is the mix time. For those of you who have been in a bakery and seen a big spiral mixer, that is the key. Basically what it does is it whips air into the dough and raises the temp. of the dough to about 90 degrees instead of the magic 72-75 degrees. I hope this might answer some questions. Please let me know if there are anymore and I will be glad to help. If the recipe does not ork very well or it is nasty crap let me know and I will give you my buttermilk currant formula that is sure not to dissapoint.


1 cup water


1 teaspoon salt


1/4 cup vegatable oil


1/4 cup honey


1 cup whole wheat flour


1 3/4 cup bread flour


1 pkg. yeast


    I personally would take the cup of water, yeast and bread flour and make a poolish the night before but retard it in the the cooler.


 

JenniBeee's picture
JenniBeee

Thanks so much! I can't wait to try this!

mrfrost's picture
mrfrost

I also would like to thank you. Since I just baked some rolls last night, it may be a day or three before I try this.

mrfrost's picture
mrfrost

I'm relatively new to baking(5 months), and I've been making mostly rolls and buns. This is only about the 4th pan loaf I've made, so my shaping and slashing have plenty of room for improvement.


I baked it in a 9 x 5 pan at 375 deg f for a total of about 32 minutes. I tented with foil after the first 15 min. At 27 min, I checked the internal temp and it was 180, so I baked for another 5 min for the total of 32 min. I wanted to avoid it becoming too dry. It came out relatively moist, like I wanted.


I mixed/kneaded it with the dough cycle of my Sunbeam bread machine. I let the wheat flour soak in the water for about 30 min before adding the reast of the ingredients. The dough starts out pretty sticky and took about 10 to 12 minutes for it to come together in a cohesive ball. I let it knead the full 20 min cycle and it finished a very soft dough that was not too sticky in my lightly oiled hands. I let it bulk proof in my 81 deg kitchen for 1 hour, shaped the loaf, panned, and let proof for another hour.


 I used a boiled cornstarch glaze and sprinkled it with quick oats before baking. As I said, I don't bake a lot of loaves, so I can't really compare it to anything I've made, and I've never had the genuine Arby's bread, but it was very good to me.


RiverWalker's picture
RiverWalker

I'm not professional or anything myself, but IMO that looks really really good.


though I do notice something I used to have, that I was bothered by when I had it.
particulalry it looks like the bottom portion of the loaf is denser than the upper part.  I found that being as gentle as possible when panning the loaf, helped this occur less/less dramatically.


 


 

Royall Clark's picture
Royall Clark

Thanks RW. I've been having the same look to some of my loaves too. I'll pay attention to what I'm doing on my next bake tomorrow!


Royall

dosidough's picture
dosidough

 Home repairs and remodeling for the last couple of months have kept me from baking very much, and what I have made tends to kitchen flops. Rusty and distracted I guess. I saw this link last Friday, took home a printout and sure enough I captured some time Sun. evening, took a while to locate and dig out my trusty bread machine, and I can't tell you how pleased I am. This is a really great sandwich bread, and I had a slice in the morning for breakfast...no need for butter jam or anything...quite tasty. Very good foor me to get out the machine again. My brain seems to be mush lately and this fit the bill. Whole wheat cycle, remove before the bake begins, pan it, bake an hour later. I managed to get through that, LOL!


mrfrost nice to read a bread machine post from you...and look at all your hands on baking you do now. I find your posts knowlegeble and helpful. Soon I'll start baby stepping my way back to the sourdoughs and artisan loaves. (my baguettes are horrible)


Next time I make this loaf I'm gonna add a bit of wheat germ for a little crunch.


This may be almost a year later but glad I finally stumbled on it.
Thanks again, and Bake on!....


Dosi

Royall Clark's picture
Royall Clark

Funny that you posted on this thread Dosi. I had just come across it yesterday myself! I was going to start is last night but got home late and forgot to put things together for the cold box. I did change it all over to grams, saved, and printed. I'm going to be starting my loaf tonight for sure. Glad to hear yours turned out.


Thank you mljoseph for taking the time to post your recipe! Hope you're still on this fine site!


Aloha,


Royall

dosidough's picture
dosidough

Well it is curious to both be led a year back to find a new intrigue. Chime in tomorrow with results if you make it. Be prepared this was a very wet dough for a pan bread. I had bread flour at hand to flour the counter and as it took quite a bit it worked in as I shaped the loaf, so there was a faint light spiral to the crumb. It wasn't bad looking and didn't effect taste but I wonder if using whole wheat, and less of it would have been the better way to go. I should have been more diligent to avoid getting the flour on the top before pulling it over to start the loaf form.


Tell me how it goes with yours. Oh , I just realized...your post sounds like you are going for the poolish method. I did mine direct. No poolish, no retarding,  just the pre-fermenting, shape and pan, 1hr/45 min rise and bake. So actually I'm wondering if the overnight poolish would make the dough less wet, more extensible (so maybe this is why mljoseph suggested it in the first place...hmmm, me and directions). Now I really want to get your take on this to compare.


Hope to hear your results. Bake on!...


Dosi

Royall Clark's picture
Royall Clark

Hi again Dosi,


I've got a poolish started this morning. This afternoon I'm going doing a small bake and will be making 2 of loaves of this recipe. One with the poolish and the other like you did just to see the difference. If it tastes as good as the HWW that I'm making now I may pass it on to the ladies that are buy from me. It is a lot simpler than the HWW that I'm making now. I'll let you know how it goes!


Aloha,


Royall

dosidough's picture
dosidough

Now this is getting interesting :) I'll check in tomorrow to get your results.


Bake on!...
Dosi

Royall Clark's picture
Royall Clark

Fist off let me say that I'm by no means an experienced bread baker!! That said it is my favorite hobby at this time. I've got a small group of people that I bake for and they rave about it. Kinda gives me a "fat head" at times (except when a loaf doesn't turn out!)


I started out yesterday morning by making a loaf of Arby's HWW with a poolish. I've never done that before and thought it would be a quick and easy way to get into doing something new. Mixed it all up and into the fridge.


Later in the day I pulled the poolish out and mixed the rest of the ingredients in and started it proofing. With that done I began the 2nd loaf using the regular method of mixing the whole thing at once and got it into the proofing box too. I was hoping that they both would be fully proofed at the same time but when you want everything to go right, it all goes to ****. The poolish loaf was looking good and passed the "finger poke" test. I looked into the basic recipe dough and it hadn't grown one little bit??!! That's when I remembered..... You for got the YEAST!!! First time I've ever done that trick! I didn't know what to do so rather than just throwing it away, I tried to knead the yeast into the "dead" dough. Back into the proofing box it went. In the mean time the first loaf is looking good in the oven and is just about ready to come out.


Time marches by.... The first loaf has cooled on the rack and it's getting late. I look once again at the 2nd loaf and it is just starting to rise a bit. I'm too stubborn to stop now! I wait until it is bed time and look again. WOW! it looks pretty good. A little lumpy looking but hey, it looked ready to put in the pan! I punch the dough down and put it in the loaf pan and back into the proofing box with out the light on and got to bed.


Up and at it at 6:00! I check the dough and it is so-so but I'm not stopping now! Fire up the oven and bake. My first DOOR STOP..... I let it cool so I could at least taste it. Tasted OK but the birds will like it better.


The oven is still hot so I whip up another batch of dough. Proofs wonderfully and comes together into a great looking loaf! Into the oven for 30 minutes a 350* and I have another beautiful looking loaf! Onto the cooling wrack and then to bread board for comparison photos. Both are looking nice. The poolish loaf has a little more open crumb and could have been more careful with forming the loaf, but I could live with either one.


Sorry for rambling on for so long. I just figured some may find enjoyment reading about the screw ups! of a rooky baker! And yes, I'm still having fun with it!


The poolish loaf (loaf 1) on the right! Helpful critiquing welcome!


loaf made with poolish on right. Helpful critiquing welcome!!

dosidough's picture
dosidough

Hi Royall.  oopps, you hit the ol’ forgot the yeast bug. Happens easily.
I always set out the required amount first even before the flour just so I don’t forget.
But that didn’t stop me from leaving out the salt a few times.LOL 
Salt you can work in, yeast not so much. Sorry about that brick. 
I’m glad you persevered and did another batch.
How did you like the taste?  I’m happy to get the info on the poolish method...
yeah...that crumb looks better. Did it taste significantly different?
I might have a bit more time this weekend (painters & remodelers are takin’ off)
so I’m rejuvenating my sourdough starter but I’ll also go with this one again using
the overnight poolish.
As for experience...the loaves look like ya got some for sure! Now I’ve got to
work on getting out of the rusty rut I’m in.
See ya around the site.

Bake on!....
Dosi

Royall Clark's picture
Royall Clark

Hi dosi,


The taste was fine. Nothing spectacular but nice. I've got another HWW that I like better. A lady stopped by to get a loaf of bread and took the Arby's loaf with her! She insisted on paying for it so I let go for 2 bucks. Heck I had cut it, tasted a slice, and photographed it! So that at least covered the cost of the materials and the bread bag. I told her she had to let me know how she liked it though. It's been a while since I had the turkey sandwich at Arby's but the texture was reminiscent of that bread. Very soft texture. I do like a crumb with a little more chew though. If this lady likes it enough I may add it to the pick list I email to my customers.


Aloha,


Royall

njbetsy's picture
njbetsy

Hi,


I would love your buttermilk currant bread since I presently have some buttermilk in my refrigerator.


b.

kjones358's picture
kjones358

I made this bread yesterday.  It's a pretty simple recipe.

While the bread is not EXACTLY the same as Arbys (because you can see and feel  large grains in the Arby's bread), the taste is incredible! Very moist & just a hint of sweet!  YUM!

I had a nice turkey sandwich. I didn't have any bacon to make the turkey-bacon-ranch, but I had Cajun turkey breast, swiss cheese, lettuce, tomato, onion, and mayo on this fabulous bread!!!

It was amazing! Having it for lunch tomorrow too!!!!!

I let the bread machine knead the dough and do the initial rise! I tried putting the oats on top for the pretty presentation as someone pictured above. Mostly they just fell off and made a big mess - LOL~!

Thank you all for the recipe and the helpful tips!