What's your favorite sandwhich loaf recipe? The one that has you completely free from buying your typically sliced bread from the grocery store?
And the buttermilk sourdough bread. But I can make the Double Crusty white or whole wheat and it's perfect for sandwiches or toast.
I have made this recipe several times - Susan's Farmhouse White - and it turns out great every time. The recipe makes three loaves (it freezes well). It's super for toast and for BLT sandwiches which we can't get enough of this time of year. Here's the link:
Like you, I started making basic sandwich bread when the prices in store got ridiculous - I buy the store bought kind only in an emergency now.
Enjoy and thanks for a great recipe Susan!
I'm always pimping this one:
Just make sure to dial down the sugar (I went from 1/4 C -> 1 Tbsp, which is about perfect for us). My wife, who's very picky about her bread, loves this one... the unfortunate thing is, we're now ruined and can't go back to storebought. :)
The other great thing about this bread is that it holds up very well to variation. I invariably make it with 10-15% white flour, 65-75% whole wheat, and then make up the rest with other flours (rye, flax, or barley, usually).
I tried this recipe yesterday and we loved it, earlier that morning my 13 yr. old told me he doesn't like home made bread at all, but once he tried this he changed his mind, I did add some dough enhancer, I will bake in oven next time, I used the bread machine but I don't like the hard crust I get in that machine, it happens everytime, I will use it to mix and bake in the oven, I will do another bigger one today.
My weekly bread bake is the buttermilk bread from The Laurel's Kitchen Bread Book (but since I never have buttermilk in the house I just add 4t of lemon juice to the milk and let it sit for a few minutes before continuing.) Oftentimes I'll add about 1t of ground anise and the zest of an orange for a very perfume-y loaf.
People who will bite the hand that feeds them will lick the boots that kick them!
Susan, are you aware that they now sell dry buttermilk? I got it at Fry's or Safeway. No more throwing out the buttermilk I didn't use! No one I've talked to can tell the difference.
Mike, I recently got a recipe for Cloned Wonder Bread (the OLD one). I finally received the last ingredient (Vital Wheat Gluten). I'm planning to make it in the next day or 2. If you're interested, let me know & I will post the results.
Yes, please do post the cloned wonder bread. This is actually the type I'm looking for.
Just adding my two cents about dry buttermilk - it's great stuff! I use it in all my baking. Just keep it in the fridge after opening or it gets hard and lumpy. Micki
I've seen that dry buttermilk on the grocery shelves, but never tried it. You're right about throwing away all the unused buttermilk; that's why I stopped buying it some years ago. Will have to take the plunge and see what the difference is in the resulting bread. Thanks!
One other thing, I generally add it as a dry ingredient - mixed with the flour, salt, sugar, etc. then just plain water. One less container to wash up. Micki
This recipe is the exactly the answer to your question. We like it so much, I have mentioned it here at least two other times! I never buy bread from the store and this is its most common replacement for my children's lunch boxes.
I also cut back the sugar (though, I leave in more than FP does.) The recipe is so flexible, you can use any combo of flours you want, although I find spelt makes it a bit fragile.
I mix it in my KitchenAid and do the first rise in a bowl and the second in the pan. Before I had the mixer, I would use the dough cycle on the bread machine, do the second rise in the pan and bake in the oven. No hard, thick crusts.
Yesterday increased the recipe a bit and did use the dough cycle on the bread machine and second rise in the pullman pan and it worked out great, I asked my older son and his wife to taste test it and they liked it so much they kept pulling pieces off to eat so I sent it all home with them, they were using it to make roast beef sanwiches, I sent them home with out dinner leftovers too. I will be making another loaf today.
So for curiosity, on the amish recipe, I converted to bakers percent. Here's what I got.
15% sugar (FP is using 3.5% sugar)
I noticed that both recipes linked on this thread used canola oil. I'll try this also.