Help with Ingredient Adjustments PLEASE!
I've done *very* basic recipes, but got feeling ambitious this weekend and wanted to re-create a sandwich from Panera Bread, their Turkey Bacon Bravo sandwich. It is made with a tomato basil bread with a slight sugar/honey glaze on the crust, turkey, gouda, bacon, and a thousand island-like dressing.
I found a recipe online for the tomato basil bread but when I made it, it came out like a dense brick. It still tasted alright and the house smelled wonderful, but not something I could make a sandwich on. I've tried it 2x already, hoping a little tweaking will get it right but so far, no dice. It doesn't rise a lot so I think I need to adjust the amount of yeast in the dough, but not sure how much or what else I need to do...so I'm hoping a knowledgeable bread enthusiast will be able to help me get it right the third time.
My goal is a soft but durable sandwich bread with a chewy if not slightly crunchy (and not overly browned) crust. I only have the option of either a glass standard 9x5 loaf pan or metal one, and a aluminum cookie sheet - which is the best for my needs? I know if I want "sandwich" bread I should probably get one of those covered pans but I just don't have anywhere in my area that sells them so I can't get one right now.
As for the recipe:
- 2 1/4 t. yeast
- 1/4 c. warm water
- 1/2 c. warm milk
- 1/4 c. minced fresh basil
- 1/4 c. grated Parmesan cheese
- 2 T. tomato paste
- 1 T. sugar
- 1 T. olive oil
- 1 egg
- 1 t. salt
- 1 t. onion powder
- 1/2 t. garlic powder
- 1/3 c. minced sundried tomatoes
- 2 1/4 – 2 1/2 c. flour (1 c. all purpose, 1.25-1.5 c. unbleached white whole wheat)
After mixing/kneading, I let it rise about an hour in the bowl, knead again a little, put in a greased bread pan and let rise another hour before popping in the over and cooking at 350 degrees for about 50 minutes, or until it reaches an internal temp of at least 190 degrees. It also has some sugary glaze on it but I'll worry about getting the bread right first before tackling the glaze.Any pointers you could offer would greatly be appreciated, thank you so much!!!Tara