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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 83.9
  • Total Fat: 2.3 g
  • Cholesterol: 2.1 mg
  • Sodium: 182.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Daily Sandwich Bread calories by ingredient
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Daily Sandwich Bread

Submitted by: SHEWHOMUST

Introduction

Great for sandwiches or served at dinner. Easy to make by hand or in a stand-up mixer. Great for sandwiches or served at dinner. Easy to make by hand or in a stand-up mixer.
Number of Servings: 32

Ingredients

    1 1/2 cups warm water, divided
    2 packages active dry yeast ( = 4.5 tablespoons)
    2 tablespoons sugar ( = 6 teaspoons), divided
    1 scant tablespoon kosher salt (= 3 teaspoons)
    3 tablespoons butter (or 2 tablespoons butter/1 tablespoon applesauce),
    5 - 6 cups flour (use mix of white and white wholewheat)


Tips

Warm water. To make sure water is the right temperature, use the baby bottle test. If you drip some on the inside of your wrist you should not be able to feel the temperature.
Amount of flour can vary quite a bit depending on time of year and level of humidity. Proceed carefully you can always add more but you can't remove extra.
Dough Rising - time necessary will vary depending on the temperature of the room.

Baking bread is time consuming but only because you have to wait for dough to rise. It really is worth all the effort, though!


Directions

WArm the butter, milk, salt and 1 tablespoon sugar in a pan on the stove until the butter melts, let cool.

Put the yeast, half a cup of warm water and 1 tablespoon sugar in a nonreactive bowl and let yeast proof for about 10 -15 minutes.

For kneading by hand:
Put about five cups of flour in a large bowl, make a well in the center and add the butter/milk mixture, 1 cup water, and the proofed yeast (and 1 tablespoon applesauce if that's the option you chose). Mix by drawing flour into the well of wet ingredients. When pretty well incorporated, turn out on a floured board and knead. Add flour as necessary being careful not to add too much. Knead until bread is smooth and elastic about 5 minutes.

In a mixer.
Fit your mixer with the dough hook. Put all the wet ingredients in the bowl. Add about half the flour and stir on a low-but not the lowest setting. (On my mixer that's a two.) Gradually add rest of flour. Mix until dough sticks to the hook and no longer sticks to the sides of the bowl.

Grease a large bowl with butter or oil. Form the kneaded dough into a ball and put it in the bowl, turning once to coat ( so as it rises there is no danger of it sticking to the bowl). Loosely cover with a damp dish cloth (such as plain cotton or linen - no terry cloth) or oiled plastic wrap. Set aside and let it rise until it has doubled in size.

Punch down, and divide in half. Form each half into a loaf and put each loaf into a greased loaf pan. Cover and let rise until doubled in size.

Preheat oven to about 375 - 400 degrees F. (my oven runs hot so I set it at 350). Bake loaves for about 15 minutes covering loosely with foil if they start to brown too quickly.

At the end of 15 minutes, remove pans from oven and remove bread from pans. Turn off the oven. Turn the loaves upside down, put directly on the oven rack and let sit in the oven 10 minutes more.

Remove from oven, cool, then enjoy.


Serving Size: 2 loaves of approximately 16 slices each

Number of Servings: 32

Recipe submitted by SparkPeople user SHEWHOMUST.





TAGS:  Side Items |

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