I need a good, hopefully fool proof, recipe for an airy sandwich bread. Like the store-bought kind. Hubby doesn't like heavy bread. Thanks in advance for the help!
my faveorite white squishy bread recipe is this:
I used a bread maker to kneed it, so alter it if you need to.
4 cups flour
2 tsp salt
2 tsp yeast
1 cup warm milk
1 tbs, margerine or butter
1 tbs sugar
put the warm milk, yeast and sugar in the bread machine pan. Then get all the rest of your ingredients together while the milk mixture and yeast hang out together for a few minites. put the rest of the ingredients in and set to a 2lb loaf size. Begin to knead. now to get really FLUFFY bread it all about the texture. I have found that to not get the big holes of a rustic loaf, but instead get a soft loaf with a tight crumb your dough needs to be on the dryer side. as it is mixing note the texture. it should hold together as a doughball, but should feel dryish to the touch. when you touch it your finger should not have a peice of dough stuck on it when you pull back. so as it is mixing add a little warm water or more flour to get this texture just right. its tricky and make take some trial and error before you get it just right. at least you get to eat the errors!
when the mixing cycle is done, leave in in the bread machine pan to rise for an hour. After an hour, remove the dough from the bread pan (and thus degassing it a bit) and shape into a loaf. put into a well greased loaf pan. Cover and let rise another hour or so. it should rise well over the top of the pan. if not, let it rise a bit more.
preheat a 375 degree oven. when its done rising put it in. i usually bake it for approx 45 minites. could be less or more. just peek at it if you can. when its golden brown and hollow sounding its done.
take out of the pan to cool the loaf. the crust will soften after it cools.
let me know how it goes!
I just wanted to say thank you! My husband also likes plain white sandwich bread only. I live 4 hours from the grociery store, so I would buy several loafs and freeze, but hubby doesn't like frozen bread. He now request this bread, and doesn't want any store bought bread. He (and others that "happen to be around" when I take a loaf out of the oven) say that it is the best white bread they have had. Thank you so much!!!
I tried this recipe tonight, and must say that I would have been mixing it for days because there wasn't enough liquid to hold it together. I had to add another 1/4 of milk over a period of 20 mins...
Ended up just pitching it and trying a different recipe.
If you had problems, it can be from a number of factors, including the weather. You flour may have been to old or may just not have had enough moisture content, if it was a dryer day than normal it can effect the outcome, and altitiude effects bread outcome. Anytime you are making bread you will need to adjust the liquid to flour ratio based on enviroment and validity of your ingridients. If it is a rainy day you will have to add less liquid and more flour, and you always want to play with it adding one teaspoon of either to make the dough non sticky and elastic. Hope that helps and making bread is an art that takes time to develop dont give up!
I had the same issue....the dough was way too dry as written. It turned out perfect with 1 1/4 + 2 Tbsp. milk. Cut and held together perfectly for sandwiches. This will be my new go-to recipe for white sandwich bread.
I just mated this today because we're snowed in and can't get to the store to buy bread. It was perfect! I just had to add a little flour to make the consistency right, but your directions made it easy to understand. May never go back to store bought now that I know how easy this is. Thanks for sharing!
This makes a very light, airy, moist loaf and great rolls or soft burger buns. The basic quantity makes a small loaf or two large burger buns - scale up as needed.
1 large(ish) potato, peeled, boiled, cooled and mashed finely
1 cup of white bread flour
1 tsp easy-blend yeast
1 tsp sugar
1/2 tsp salt
enough warm milk to make soft, only just kneadable dough
Knead for a few minutes until just soft and glossy, place in clean, oiled bowl and cover with cling film. Leave to rise in coolish place for several hours.
The risen dough will have spread out and look bubbly.
Scoop out onto well floured board and very gently spread out and fold up each side into middle. Turn dough over and repeat spreading and folding manoeuvre. Turn over, cover with upturned bowl and leave 15-20 minutes.
The dough should be much firmer now, although still soft.
Either shape and place in small bread tin or divide in two and shape into rolls. This is hard to explain but crade the lump of dough in your lightly floured hands and then stroke down and under, swivelling the dough to make a ball with a taut smooth surface.
Place buns on well floured/cornmealed tray and then tray or bread tin inside poly bag and leave to prove until about 50-60% bigger. (Approx 20 mins?) Meanwhile preheat oven to 190c. (I use a convection fan oven so temps given may be a little low BUT I have found you don't want a hard crust froming too soon on such light bread or no oven spring!)
Put into hot oven and reduce heat to 175c. Bake 15-20 mins until sounding hollow when tapped underneath.
When cooked take out and drape a tea towel over tin/buns to keep in steam and soften crust.
I make these regularly and they make a great bacon buttie!
Any suggestions for a whey receipe that I could use for cinnamon rolls, hoagies and pizzas, using one bread receipe.