Sandwich Bread – This is one of the easiest bread you’ll ever make because it’s beginner-friendly, it requires just six simple ingredients with very little effort, and it comes together in less than 2 hours. So soft, so fluffy, so good!
This no-knead sandwich bread is a triumph. Though, I developed this recipe, however, the result exceeded my expectations. I’m not trying to overstate it when I say so, but this requires minimal effort, no fancy tools or ingredients, yet, it yields a soft, flavorful sandwich bread.
It’s delicious smeared with butter right out of the oven or just toast and enjoy it as a sandwich throughout the week…perfection!
Healthy Homemade Sandwich Bread
This is a foolproof recipe, provided you follow the steps, measure out the flour well (leveled cup), use a good yeast, and proof the dough in a warm place. The result will be a quick high-rising dough which will in turn, yield a good-tasting, light bread, with a soft and chewy crust.
This recipe is a variation of our famous sweet milk bread. The end product looks, feels, and tastes very similar. However, this method takes half of the time of our sweet milk bread.
So if you are short of time and you can’t wait to make our sweet white bread that needs kneading, or you are a beginner in the world of bread making, then this bread recipe is for you.
Best Whole Wheat Bread
It can be very frustrating to get the right bread recipe on the internet these days because there are just so many recipes flying around. Some of them are just way too complicated or require an ingredient that is difficult to source or expensive, and sometimes, when you make them, the result looks nothing like the picture on the site. Sigh!
This recipe is not so; you get what you see. Trust me on this. I have done all the background work so you all can have your confidence in the kitchen.
You just have to mix all the ingredients in a large bowl, make the dough, let it rest for 5 minutes, mix the dough again, shape, proof, and bake. No fancy ingredients or complicated steps. As you can see from our photos, the final product is fluffy, soft, slightly sweet, and golden. What’s not to love about it?
Dairy Free Bread (easy And Fluffy Recipe)
To make this quick sandwich bread, mix all the ingredients together in a very large bowl, once everything is well combined, cover and let it rest for 5 minutes. Open it up again and mix for a few seconds. Cover it back and leave to rest for one hour. However, if you keep it in a very warm place it will rise faster. About 45 minutes.
Next, divide the dough in two and shape both into loaves. This can be quite tricky because the dough is soft, but it’s not difficult. All you have to do is just to gather the dough together while trying to form a loaf. Honestly, this is so easy, but you can watch the video for reference if still in doubt.
Leave the loaf to rise for another 15 to 20 minutes if kept in a warm place but expect a thirty minutes wait time if kept in a cool place.
Tangzhong Sourdough Sandwich Bread
I gave the dough an egg wash just before baking to give it a golden and shiny crust. It’s optional but recommended. Bake and enjoy.
Here is how I make my light and fluffy sandwich bread from scratch. I hope you enjoy it as much as we do in our home. ❤️❤️❤️
Calories: 1649.3 kcal | Carbohydrates: 267.2 g | Protein: 51.7 g | Fat: 40.1 g | Saturated Fat: 21.5 g | Polyunsaturated Fat: 3.9 g | Monounsaturated Fat: 9.4 g | Trans Fat: 0.9 g | Cholesterol: 178.6 mg | Sodium: 1498 mg | Potassium: 836.5 mg | Fiber: 8.3 g | Sugar: 40.7 g | Vitamin A: 1318.9 IU | Vitamin C: 0.01 mg | Calcium: 442.9 mg | Iron: 3.3 mg
Japanese Milk Bread Recipe
TRIED THIS LAST NIGHT, AND THEY DIDNT RISE BUT TASTED GOOD. I RE-READ THE RECIPE TO SEE IF I FORGOT ANYTHING AND IN THE NOTES, I FOUND MY PROBLEM! I USED ACTIVE YEAST AND DIDNT PROOF IT FIRST! UGH! I WILL BE TRYING AGAIN TONIGHT!
Made this recipe today- AMAZING! I used all purpose flour and half salt due to low sodium restrictions- turned out great! Thank you!
Made your recipe today. I added some dough enhancer and a small splash more of water since we live at an arid, high altitude (Colorado, USA). They always help. As soon as the loaves cooled down a bit we started slicing. One loaf - half gone! Thanks for a terrific recipe. Husband says it tastes like a dessert. It's printed out, in a plastic sleeve and is now my go-to sandwich loaf recipe, }}!
Honey Wheat Sandwich Bread Recipe (kid Friendly!)
Thanks, Eleny for taking the time to let me know how you liked the recipe. I can understand why your husband thought the bread tasted like dessert! It's definitely a sweet and flavorful loaf.
Great thinking on adding the dough enhancer and a bit more water for your high-altitude location – those tweaks can make all the difference! and I'm glad that you've printed out the recipe and made it your go-to sandwich loaf recipe. That's such a compliment! I hope you continue to enjoy it for many years to come.
The joys and mysteries of bread-making! It happens to the best of us!! I'm glad you still managed to create an amazing loaf, even if it turned out a little different than expected. :)You will be blown away by how soft and fluffy this white sandwich bread is. It’s a very basic recipe with only 6 ingredients, but be ready to be impressed! The recipe doesn’t use any eggs and butter.
Easy Bread Machine Sandwich Bread Recipe
I love making tangzhong bread and also bread using preferments such as biga and poolish. They yield bread that is so soft and fluffy. The preferments yield bread with an amazing flavor.
This super-soft white bread has also made it to my list of favorite bread to make. I have made it several times for my family and they love it every time. Here’s why we love it:
I’m pretty blown away by the result. The bread has the softest and fluffiest crumbs yet with a lightly chewy texture and if you use Pullman tin, it has a nice thin crust
Sprouted Gluten Free Sandwich Bread (no Eggs, Dairy, Or Xanthan Gum!)
I kept the sliced bread in an air-tight container and put it inside a bread box and the bread crumbs stayed soft for at least 3 days! I’m impressed
I use bread flour with 13% protein. Please do not substitute with all-purpose flour. The bread needs the gluten to be strong since this is a very soft and fluffy bread
I use neutral-tasting oil such as grapeseed oil. You can use any oil of your choice. Please do not reduce the amount of oil. This is one of the reasons why this bread is incredibly soft and fluffy. The oil keeps it that way. The recipe doesn’t use an excessive amount of oil either
No Knead Sandwich Bread Recipe
I thought 50 grams of sugar for 350 grams of bread flour would be too much, but it turned out to be just nice. I recommend not cutting down, at least not the first time you try this recipe out. This is another reason why the bread is incredibly soft. Keep in mind that sugar also contributes to moisture and helps keep to tenderize the crumbs
Hydration definitely also another factor that contributes to that tender crumb. You can definitely use dairy or non-dairy milk for a richer taste if you like, but I don’t feel like it’s necessary
I highly recommend using a stand mixer to knead the dough for the best result. You can knead by hand too, but it’s just going to take a longer time as we need to rest the dough more so you can knead the dough easier. It’s a lot of elbow grease kneading a dough by hand that’s for sure!
American Sandwich Bread
1. Combine the bread flour, yeast, sugar, and salt in a mixing bowl of a stand mixer. I use the hook to stir them to combine
3. Start mixing the mixture at the lowest speed (I use Kitchen Aid) for 1 minute so that the flour won’t be flying around, then increase to speed 2 and knead for 2-3 minutes. Increase speed to 4 and knead for 8-10 minutes. The dough should be smooth, flexible, and slightly sticky to the touch (don’t be tempted to add flour)
4. If you gently and slowly stretch the dough, it can stretch very thin without breaking. Transfer the dough to an oiled bowl for 1st proofing
Oat Milk Sandwich Bread + Oat Milk Cookbook Review
5. Let the dough proof at a warm place for about 1 hour or until it doubles in size. Don’t go by the time, but observe the dough. If you poke your finger into the dough and the indentations stays, that means the dough is done proofing
6. I use a non-stick Pullman tin with the lid (7 1/2 x 4 x 4 1/4 inch). You can use regular loaf pan such as 8 1/2 x 4 1/2 inch. I still
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