Posts Tagged sandwich breat

Do It Yourself – “Farmhouse White Sandwich Bread”

DISCLOSURE: Home made breads are not your run-of-the-mill normal grocery store bread. It is heartier, dense, flavorful, stick to your ribs. It preserves differently as well.

After making Artisan Bread several times I felt I was adapted well enough to graduate to another standard. So I hit the google machine and type in homemade white sandwich bread and I hit the JACKPOT!!! On the first page I checked out Farm Girl Fare‘s blog site, and I fell in love with it.

I read her article on the perfect loaf of bread for beginning bakers and I was confident I could do this! The article is wordy, but it encompass information that is important to bread making. Things you need to know and also book recommendations and extra things you can do with the basic recipe to change things. In the latter part of the post is your baking directions and I suggest you read it in it’s entirety before you begin the process.

Honestly there is a lot more reading and waiting than actually doing work.

What do you need?
-4 cups all-purpose flour
-1½ Tablespoons Instant Yeast
-2 Tablespoons granulated or brown sugar
-2 Tablespoons your favorite neutral oil, or melted butter (neutral flavored oils being Canola, Safflower, Vegetable, etc)
-4 cups warm milk or water, about 85° F (Milk is the best imo)
-About 6 cups bread flour or all-purpose flour
-1½ Tablespoons salt (VERY IMPORTANT)
Tips:

 
1. Read her blog post entirely.
2. I like using 1 TB of instant yeast. I just let it sit and meld longer.
3. Don’t leave out the salt. I forgot it once and the whole batch taste like cardboard.
4. Honey is a nice addition to the bread.
5. It really is true that the longer the bread sits and goes through its process the better it tastes. 
6. Once you do this a couple of times you’ll become pro. It really is not as hard as it originally looks like. 
7. If your bread dries out, using a damp non-terry cloth type towel to wrap the loaf of bread, turn the oven to about 200 and give it about 8-10 minutes. It brings back in the moisture. 
8. When you store your bread, it’s good to wrap it in surran wrap and then put it into a zip lock baggy. 
9. If your bread becomes hard and stale don’t throw it away! There are 100 things you can do with that stale bread like making croutons or stuffing! 

This has been my go to recipe, and I LOVE IT. 

Give bread making a shot! Skip out on the preservatives, have a heartier lunch sandwich, and it cost less in the long run.

 

, , , , , , , , , ,

Leave a comment