sandwich bread recipe

Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. Freezes well. Beginner recipe.

Amish White Bread

water (110F)

milk (110F)

sugar ((you can use less))

active dry yeast

salt

vegetable oil

flour

butter (melted)

Dissolve the sugar in the warm water and milk in a large bowl.

Whisk in the yeast.

Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.

Stir in 1 cup of the flour.

Whisk in the salt and oil.

With the mixer running add the remaining flour, one cup at a time, until the dough pulls away from the bowl.

Knead by machine about 5 minutes.

Conventional method

If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.

Hand kneading

Oil a large bowl and place the ball of dough in it.

Oil the top of the dough and then cover with a damp cloth.

Allow it to rise until it has doubled in bulk. This will take about an hour.

Punch the dough down.

Knead for three minutes or so and divide in half.

Let rest for five minutes.

Shape into loaves and then place in greased 9x5-inch loaf pans.

Brush the tops with the melted butter.

Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.

Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.

Rising and shaping

For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.

For a soft crust

Add ingredients to your bread machine in the order the manufacturer recommends.

Select white bread cycle.

Press "start".

When the dough has risen once and second cycle of kneading begins, turn the machine off. Press "start" again to reset the machine.

The dough will rise a second time before it bakes.

Bread machine instructions

Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan.&nbsp; This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth.&nbsp;

Pullman Sandwich Bread aka Pain de Mie

½ cup Warm milk ((110 F))

tbsp Butter (room temperature)

Egg (large)

¼ tsp Instant dry yeast

Sugar

Salt

All-purpose flour

All-purpose flour (for kneading)

Ensure milk is warm, not hot (about 110 F). Add the yeast, sugar, and egg. Stir and set aside to foam for 5 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Yeast

In the bowl of a stand mixer, with the hook attachment add the flour. Mix in the salt then add in the yeast mixture.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.

Knead on medium speed for about a minute scraping the sides of the bowl as necessary. Pro-tip - do not make haste to add additional water or flour at this point because the flour is still absorbing liquid

Once all the flour is incorporated. Knead the dough for three minutes on medium speed until smooth. The dough will be soft and sticky.Pro-tip- a soft and sticky dough is a light and airy bread so don&#039;t add more flour.

Next, add the soft room temperature butter a little at a time. knead again for 2 minutes until smooth and elastic but still soft.Pro-tip - when you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading.

Avoid the temptation to add more flour. We want soft, light, and fluffy brad, and this is only possible when the dough is soft, elastic, yet slightly stickyNote - If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl. If kneading by hand, use the reserved flour as required for kneading to prevent the dough from sticking to the work surface

Dough

Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a ball.Pro-tip - using a flexible bread scraper does a good job of removing the sticky dough from the bowl.

Place in an oiled bowl and cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.Tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can&#039;t attend to it at that moment. De-gas, reshape, and let double in volume again.

When the dough is double in volume invert onto a lightly floured surface. Divide into two - to make two loaves.

Start to roll like a jelly roll. Fold from top to the center then again once more towards the end. Pinch the seams together.

Place into a buttered 7 x 4 x 4 Pullman loaf pan seam side down. Alternatively, you can make one 13 x 4 x 4 Pullman loaf

Rise and shape

Cover loaf pan with plastic wrap or clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.

Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 10 minutes.

Cover the loaf pan with its lid. Place the loaf pan on the center rack in the hot ovenPro-tip - you want to place the lid on before it rises to the top so you don&#039;t ruin the rise.

Bake for about 25 to 30 minutes for the small loaves and about 45 to 50 minutes for the big loaf. Pro-tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or between 160° to 180°F)

Partially open the lid and let cool for 10 minutes - before you remove and let cool completely. Take it out of the pan and cover it with a clean kitchen cloth for at least 5 minutes Pro-tip - Wrapping the bread in kitchen cloth will let the steam cool in the bread keeping it soft

Always let bread rest for at least an hour before you cut - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.

Enjoy!

Prove and Bake

https://www.youtube.com/watch?v=wxHXtGmfq_o

Pullman Sandwich Bread - French Pain De Mie Bread
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan.  This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth.

Get the Recipe - hhttps://veenaazmanov.com/pullman-sandwich-bread-pain-de-mie/
Pin this Recipe for later -  https://www.pinterest.com/pin/271271577539996153/

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Pullman Sandwich Bread |Pain de Mie French Sandwich Bread Recipe

This pillowy white bread recipe will be your new favorite! Straightforward &amp; easy to make, and it bakes up so soft &amp; fluffy! A perfect sandwich bread.

Soft White Bread

water

sugar

active dry yeast* ((1 packet))

unsalted butter, (softened)

all-purpose flour ((you may need

Place the warm water and sugar in a large bowl and sprinkle the yeast on top.  Set aside for 5 minutes to allow the yeast to proof.

Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.

Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.

Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).

Place the dough in a large greased bowl, and cover loosely with plastic wrap.  Allow it to rise in a warm place until doubled in size (30 to 45 minutes).

Lightly mist a 5 cup loaf pan with non-stick spray.

Punch down the dough and shape it into a loaf.

Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).

Preheat the oven to 350 degrees F.

Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

Y&#039;all, this is my favorite sandwich bread recipe! Homemade buttermilk bread is so easy that even a beginner can make it perfectly the very first time! Bread machine instructions included!

Honey Buttermilk Bread

yeast (or 1 packet)

powdered ginger

water (warm, 105F - 110F)

buttermilk (warm, 105F - 110F)

honey

baking soda

bread flour (may use all-purpose flour)

butter (melted

In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.

Rest

Whisk

Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.

Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.

Pour

Pour in the butter until it is totally mixed into the batter.

Add the rest of the flour, one cup at a time, keeping mixer on low speed.

Knead

When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer&#039;s directions.

Cover

Place in greased bowl, turn to grease the top, and cover with a clean tea towel.

Rise

Allow the dough to rise for 1 1/2 hours, or until double.

Punch

Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.

Preheat

Bake

Bake for 30 minutes. You can cover the tops with foil if they brown too fast.

Remove

Remove loaves from oven and brush with melted butter.

Cool

Loosen

Gently run a knife around the edge between the bread and the pan to loosen it.

Cover the loaves if you want soft crusts.

https://content.jwplatform.com/videos/dPBp96cy.mp4

Blend

Grease

Butter

Homemade Buttermilk Bread

The most delicious soft and fluffy healthy sandwich bread ever! This recipe is so easy to make and can be customized with the ingredients you have at home.

Easy healthy sandwich bread

instant yeast

tsp sugar

white flour

wholewheat flour

oats

butter / olive oil

egg (beaten)

tbsp seeds

tbsp oats

tsp melted butter (for brushing)

Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well.

Allow to stand for 5 minutes until foamy.

Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. This can also be done in the bowl of a stand mixer fitted with a dough hook.

Pour in the yeast mixture and bring together into a rough dough. Add the butter or oil and knead.

Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.

Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size.

Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F.

Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats.

Place in the oven and bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven, brush with melted butter and allow to cool completely before slicing. 

This beginner-friendly sandwich bread recipe is so easy, anyone can do it! Make soft, fluffy slices of bread that are perfect for PB&amp;Js or toasting up.

Homemade Sandwich Bread Recipe

(225 grams) hot water (hot from tap, not boiling)

(90 grams) milk,

honey (40 grams) or sugar (20 grams)

(9 grams) active dry yeast

(55 grams) melted butter or vegetable oil

(10 grams) salt

(500 grams) all-purpose flour, whole wheat flour,

Additional oil and flour, for rising and forming the dough

In the bowl of an electric stand mixer...

In the bowl of an electric stand mixer fitted with the dough hook, or in a large mixing bowl if making by hand, combine the hot water, cold milk, and honey or sugar, and whisk until combined. Add in the yeast and whisk until combined. Let sit for five minutes to prove. The mixture is ready when it’s foamy.

Add in the butter or vegetable oil, salt,...

Add in the butter or vegetable oil, salt, and flour. Mix using the lowest setting on the mixer, or by hand, until it forms a soft and sticky dough, about 3 minutes

Knead by hand on a floured work surface,...

Knead by hand on a floured work surface, or by turning up the mixer to medium-low for 5-7 minutes, or until the dough is smooth and elastic. It will still be slightly sticky.

Oil the inside of a clean medium-sized mixing...

Oil the inside of a clean medium-sized mixing bowl. Place the dough ball in the oiled bowl, rotating to coat in the oil. Cover with plastic wrap, a bowl cover, or a damp tea towel, and set in a warm place to rise until doubled.

Oil the inside of a loaf pan. I...

Oil the inside of a loaf pan. I prefer a 10” x 4 1/2” loaf pan to get very high loaves, but you can also use a standard loaf pan. Set aside.

When the dough has finished its first rise,...

When the dough has finished its first rise, lightly flour a work surface and dump the dough onto it. The dough should appear light, stringy, elastic, and full of air bubbles/holes.

Form into a loaf shape and place in...

Form into a loaf shape and place in the prepared loaf pan. Cover with oiled plastic wrap, a bowl cover, or a damp tea towel, and set to rise in a warm place until it passes the bread proofing poke test—poke in the bread with a knuckle or finger. If the indentation immediately bounces back, the bread needs to rise longer. If the bread collapses, the loaf is over-proofed, and if the indentation slowly fills in, it’s ready to bake! The rise of the bread should also be approximately 1” above the loaf pan.

In the last few minutes of the final...

In the last few minutes of the final proof, preheat the oven to 425°F. When proofing is finished, remove the cover, and place the loaf in the oven. Close the door, and immediately reduce the oven temperature to 375°F.

Bake with the oven door closed for 25-30...

Bake with the oven door closed for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. Remove from the oven and cool for 15 minutes before removing from the loaf pan, and transfer to a wire rack to cool completely before slicing.

https://www.youtube.com/watch?v=5myFdQm3LTA

This beginner-friendly sandwich bread recipe is so easy, anyone can do it! Make soft, fluffy slices of bread that are perfect for PB&Js or toasting up.

GET THE FULL RECIPE: https://wholefully.com/easy-sandwich-bread-recipe/ 

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Making your own bread doesn't have to be overwhelming! This sandwich bread recipe makes a perfectly soft loaf that even baking beginners can achieve. In the full post, you'll find:

—The step-by-step recipe, with photos
—How to tell if the bread has risen properly
—How to soften the crust
—A whole wheat variation on the recipe
—And more!

GET THE FULL RECIPE: https://wholefully.com/easy-sandwich-bread-recipe/

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Easy Homemade Sandwich Bread

This delicious and deliciously easy recipe gives you the ultimate sandwich bread in just one hour. It is simple enough for beginning bakers to have success, but delicious enough that even experienced bakers will turn to it again and again!

Adapted from 'The Tightwad Gazette'.

One Hour Bread

all-purpose flour

Tablespoons instant yeast (also known as Bread Machine Yeast)

Tablespoons sugar

Tablespoons extra virgin olive oil

Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds.

With mixer running, slowly pour in the water and olive oil at the same time. Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes. Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl. Pull dough from bowl with your hands and form a smooth dough ball. Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.

Mixing the dough by Stand Mixer (my preferred method):

Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processer running, pour the water and olive oil into the feed chute. Continue processing until the dough forms a cohesive ball. Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.

Mixing the dough by Food Processor:

Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl. Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough. Use your hands to knead for 8 minutes*. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.

*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it. After kneading, just return the dough to the bowl and allow it to rise as instructed above.

Mixing the dough by Hand:

Turn dough out onto a clean surface and divide in half. Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased. Alternatively, you can lightly grease two loaf pans. If using the loaf pans, please form each half into an oval roughly the size of the loaf pan before easing them into the pans.Use a sharp knife to slash the top of the loaf about ¼ of an inch deep. This allows the steam to escape the baking loaf.

To Shape the Loaves

Top 9 sandwich bread recipe recipes from across the web

The most viewed sandwich bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Pullman Sandwich Bread aka Pain de ...

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Top 9 sandwich bread recipe recipes from across the web

The most viewed sandwich bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Amish White Bread

Pullman Sandwich Bread aka Pain de ...

Soft White Bread

Honey Buttermilk Bread

Easy healthy sandwich bread

Homemade Sandwich Bread Recipe

One Hour Bread

Bread Machine - Oatmeal Bread Recip...

Soft and Fluffy Sandwich Bread

The most viewed sandwich bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine