Farmhouse White Sandwich Bread for #BreadBakers
Welcome to #BreadBakers! We are a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
This month, our theme is Sandwich Bread and our host is Karen of Karen's Kitchen Stories!
See all of our delicious sandwich bread offerings this month:
- Eggless White Sandwich Bread by Sneha's Recipe
- Farmhouse White Sandwich Bread by Making Miracles
- Just Bread Sandwich Loaf by A Messy Kitchen
- Pain de Mie aka Pullman Loaf by Food Lust People Love
- Seeded Sandwich Bread by Karen's Kitchen Stories
- Sourdough Burger Buns by Cook with Renu
- Sourdough Discard Sandwich Bread by Ambrosia
- Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen
- Struan Bread by Passion Kneaded
- Subway Sandwich Bread by Anybody Can Bake
This is a fantastic bread recipe - it was especially delicious toasted with an egg at breakfast time! It holds up very well as a sandwich bread, has a mild flavor, and you can cut thin or thicker slices depending on how you want to use it! I really enjoyed this recipe and would definitely use it again! It's also a versatile base - you can add lots of different things to it. I made the full triple batch mentioned below, but the other 2 loaves were used for other things (cinnamon raisin, and a ham and cheese stuffed version!)
Farmhouse White Sandwich Bread from Gather For Bread
Makes 3 loaves
4 cups all-purpose flour
1 ½ TBS instant yeast
2 TBS granulated sugar
2 TBS melted butter
4 cups warm milk (about 85° F)
6 cups bread flour (more if needed)
1 ½ TBS salt
- In the bowl of a stand mixer, combine yeast, sugar, and 1 cup of the warm milk in a bowl. Mix and set aside until yeast is bubbly and frothy (8-10 minutes).
- Add in the all purpose flour, melted butter, remaining milk and about 4 cups of the bread flour and with the dough hook begin mixing until dough has started to form, add in enough additional flour to form a dough ball and allow to knead on medium speed for about 5 minutes.
- Cover bowl with a tea towel and allow to double in size (move to a larger bowl, lightly coated with oil or dusted with flour, if needed to allow enough room to double).
- Once risen, punch down, divide into 3 pieces and shape into loaves. Spray loaf pans with baking or nonstick cooking spray and arrange loaves (seam side down) in prepped pans; lightly dust loaves with flour. Cover pans with tea towels and set aside again about 40-60 minutes until risen. Dough should spring back when poked gently, when it's ready to bake.
- Preheat oven to 375 degrees and bake loaves 35-40 minutes, until golden brown, and internal temperature of loaf reaches 200 degrees.
- Cool about 15 minutes before removing from pans and complete cooling on a wire rack before slicing and serving.
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Great idea to make extra dough and flavor them differently, Rebekah. You are so smart!ReplyDelete
What a gorgeous loaf of bread. Great idea making a triple batch!ReplyDelete
All the versions sound wonderful!ReplyDelete
Hello Rebekah, your loaf looks gorgeous. It looks super soft and delicious.ReplyDelete
That's gorgeous sandwich bread and the slices are so soft and spongy!ReplyDelete
That is a nice sandwich bread. A great idea to make some extra and use it in different fillingsReplyDelete