Mom's Sandwich Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 118.6
- Total Fat: 2.7 g
- Cholesterol: 5.8 mg
- Sodium: 163.7 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.3 g
View full nutritional breakdown of Mom's Sandwich Bread calories by ingredient
Introduction
Soft, delicious sandwich bread. This recipe makes 2 loaves. Soft, delicious sandwich bread. This recipe makes 2 loaves.Number of Servings: 32
Ingredients
-
2 c. water
1/4 c. butter
2 TBSP sugar
2 tsp instant yeast
1/2 c. wheat bran
2 tsp kosher salt
about 6 c. bread flour.
Directions
Warm water & butter in a glass bowl or measuring cup in the microwave until just warm (butter does not need to melt - I do 1 1/2 - 2 min).
In the bowl of a stand mixer, combine sugar, yeast, wheat bran, salt, 3 c. flour and the water/butter mixture. Combine thoroughly with the dough hook.
Add remaining flour by 1/2 cup increments until a cohesive dough forms.
Knead with stand mixer 5-6 minutes.
Round dough out, place in oiled bowl (I use cooking spray). Cover with oiled plastic wrap and let rise in a warm place until doubled, about 90 minutes.
When dough has doubled, punch down, divide in half, and form into loaves. To form into loaves. flatten each piece of dough into a rectangle, roll it up, sealing tightly while rolling to increase surface tension on the loaf. Pinch seal, turn ends under and place loaves in greased bread pans. Cover with oiled plastic wrap (reuse same wrap from covering the bowl), and let rise 35 min.
Before baking, I slash each loaf almost the length of the loaf, and brush with 1 TBSP melted butter per loaf (this step is optional, but controls the "blowout" on the side of the loaves and I like the butter flavor in the crust).
Bake at 375 for 27 minutes, or until browned and hollow-sounding when thumped.
Make 2 loaves (about 32 1-slice servings)
Number of Servings: 32
Recipe submitted by SparkPeople user SASSE1KC.
In the bowl of a stand mixer, combine sugar, yeast, wheat bran, salt, 3 c. flour and the water/butter mixture. Combine thoroughly with the dough hook.
Add remaining flour by 1/2 cup increments until a cohesive dough forms.
Knead with stand mixer 5-6 minutes.
Round dough out, place in oiled bowl (I use cooking spray). Cover with oiled plastic wrap and let rise in a warm place until doubled, about 90 minutes.
When dough has doubled, punch down, divide in half, and form into loaves. To form into loaves. flatten each piece of dough into a rectangle, roll it up, sealing tightly while rolling to increase surface tension on the loaf. Pinch seal, turn ends under and place loaves in greased bread pans. Cover with oiled plastic wrap (reuse same wrap from covering the bowl), and let rise 35 min.
Before baking, I slash each loaf almost the length of the loaf, and brush with 1 TBSP melted butter per loaf (this step is optional, but controls the "blowout" on the side of the loaves and I like the butter flavor in the crust).
Bake at 375 for 27 minutes, or until browned and hollow-sounding when thumped.
Make 2 loaves (about 32 1-slice servings)
Number of Servings: 32
Recipe submitted by SparkPeople user SASSE1KC.
Member Ratings For This Recipe
-
BURNINGTHYME101
