I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about elsewhere on the site, but rather are oval shaped rolls that have been folded and left to rise to create a crease down the middle. They are plain old white and the crust is a little chewy. They typically do not have a very hard crust, which makes them perfect for sandwiches because you don't kill your gums or your teeth trying to bite into them.

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.

There was a request recently for soft sandwich bread, and I actually have been baking my own soft sandwich bread for several years now. It began as a recipe from my MIL, but I have made some changes to suit our family better. It's a white bread, but there is a pretty hefty amount of wheat bran in the dough, which gives it a pretty appearance and also boosts the fiber content.  Anyway, here it is. If you try it, I'd love to hear how it went for you.

Katie's Sandwich Bread

Makes two 1.5 pound loaves

Sourdough Whole Grain Sandwich Loaf

There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again. I'm trying to insert a picture, but I don't have much luck doing that on this forum. The picture is somewhere on this forum.

1 t. yeast

1/2 t. sugar

3 1/4 cups all purpose flour

1 1/4 cups lukewarm water

1 1/2 t. salt

3 TB Olive oil

2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs)