Sandwich Bread (1 serving = 1 slice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 78.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 226.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.7 g
View full nutritional breakdown of Sandwich Bread (1 serving = 1 slice) calories by ingredient
Introduction
This recipe makes 2 loaves, 16 slices per loaf = 32 servings total.It is slightly crisp on the outside and delightfully soft on the inside - the way commercial bread is! It is way healthier than most commercial breads. We've tried this with both Silk and homemade soymilk - it works with either kind.
This takes about 3 hours to make, but it is well worth the wait! This recipe makes 2 loaves, 16 slices per loaf = 32 servings total.
It is slightly crisp on the outside and delightfully soft on the inside - the way commercial bread is! It is way healthier than most commercial breads. We've tried this with both Silk and homemade soymilk - it works with either kind.
This takes about 3 hours to make, but it is well worth the wait!
Number of Servings: 32
Ingredients
-
1 tsp active dry yeast
1/4 cup warm water
1 cup warm soymilk
1 cup warm water
2 tbsp shortening
2 tbsp sugar
1 tsp salt
1 cup bread flour
1 cup whole-wheat flour
1/2 cup whole wheat flour
1-1 1/2 cup bread flour (more if sticky)
Directions
Mix in a large bowl (set aside for about 5 minutes):
1 tsp active dry yeast
1/4 cup warm water
Mix in another bowl:
1 cup warm soymilk
1 cup warm water
2 tbsp shortening
2 tbsp sugar
1 tsp salt
Add the yeast mixture to the soymilk mixture, then add:
1 cup bread flour
1 cup whole-wheat flour
Mix in a stand mixer on low speed or by hand.
Then add:
1/2 cup whole wheat flour
Knead on low speed or by hand, adding enough flour to the dough so that it no longer sticky:
1-1 1/2 cup bread flour (more if sticky)
Continue to knead for about 10 minutes.
Transfer to an oil-coated bowl. Coat the top of the dough by turning the dough in the bowl.
Cover with a kitchen towel. Allow the dough to rise for 60-90 minutes: until it doubles in size.
Punch down the dough. Let the dough rise for another hour.
Grease two standard 6-cup loaf pans. Punch the dough again and divide in half. Shape each half into an oval and place it into a loaf pan. Cover with plastic wrap (and then the kitchen towel). Let it rise for another hour (until the dough has doubled in size).
Preheat the oven to 450°F. Bake the loaves for 10 minutes, then turn the oven temperature down to 350°F. Continue baking for 30 minutes.
Cool on a rack for about 10 minutes. Then, remove the loaves from the pan and continue cooling.
Optional: slice the bread up and put it into plastic bags. Will keep in the fridge for at least a week. Will keep on the counter for 3 or so days (unless you eat it all by then!)
Number of Servings: 32
Recipe submitted by SparkPeople user EDK4971.
1 tsp active dry yeast
1/4 cup warm water
Mix in another bowl:
1 cup warm soymilk
1 cup warm water
2 tbsp shortening
2 tbsp sugar
1 tsp salt
Add the yeast mixture to the soymilk mixture, then add:
1 cup bread flour
1 cup whole-wheat flour
Mix in a stand mixer on low speed or by hand.
Then add:
1/2 cup whole wheat flour
Knead on low speed or by hand, adding enough flour to the dough so that it no longer sticky:
1-1 1/2 cup bread flour (more if sticky)
Continue to knead for about 10 minutes.
Transfer to an oil-coated bowl. Coat the top of the dough by turning the dough in the bowl.
Cover with a kitchen towel. Allow the dough to rise for 60-90 minutes: until it doubles in size.
Punch down the dough. Let the dough rise for another hour.
Grease two standard 6-cup loaf pans. Punch the dough again and divide in half. Shape each half into an oval and place it into a loaf pan. Cover with plastic wrap (and then the kitchen towel). Let it rise for another hour (until the dough has doubled in size).
Preheat the oven to 450°F. Bake the loaves for 10 minutes, then turn the oven temperature down to 350°F. Continue baking for 30 minutes.
Cool on a rack for about 10 minutes. Then, remove the loaves from the pan and continue cooling.
Optional: slice the bread up and put it into plastic bags. Will keep in the fridge for at least a week. Will keep on the counter for 3 or so days (unless you eat it all by then!)
Number of Servings: 32
Recipe submitted by SparkPeople user EDK4971.