Message Boards

yes, very interested

Plain white sandwich bread. This is the recipe I have on my computer. So good when you make it yourself 

3 cups unbleached all-purpose flour (can substitute up to half the amount with whole wheat flour)
1/2 cup milk any kind
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

Hello,

I would love to have your recipe.

Thank You,

Ann

I have a fabulous recipe that makes amazing bread for sandwiches...I also use the dough to make rolls, cinnamon swirl bread, etc. My husband is a mail carrier and only needs to take one sandwich for lunch if I make this bread. (If I use store bought, he needs 2 sandwiches to keep him going for the whole day.) I found the recipe on an "all-recipes" website. Here is the original recipe followed by my own modifications in brackets.

Amish White Bread

2 cups warm water (110 degrees F)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast [I use SAF yeast. Rises best.]
1 1/2 teaspoons salt [I use Celtic sea salt, but any sea salt is good.]
1/4 cup vegetable oil [I prefer a very light olive oil.]
6 cups bread flour [I use 4 cups bread flour and 2 cups whole wheat flour.]

Note:
My daughter is a chef and has gotten me in the habit of premeasuring all the ingredients before I start ("mise en place" in chef-y terminology). This is a real plus especially when baking.

Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F for 30 minutes.

Patty's Breadmaking Tips:
I use latex-free vinyl-touch gloves to mix in the last few cups of flour and for kneading. Just spread a bit of oil over the gloves and you get very little sticking. This helps avoided using too much flour while kneading, which sometimes results in drier bread loaves.

I butter the tops of the bread immediately after I take them out of the oven. Then, I turn the loaves out of the pans onto cooling racks.  

Sometimes I get to wrap up both loaves in plastic wrap when cool. Most of the time there's just one loaf left after the family gets through snitching samples!

Best bet? In our house, "The Fannie Farmer Cookbook" is like the family bible...always treated reverantly, always presented to newleywed brides, and often referenced. Any bookseller worth their salt keeps them in stock. As far as using particular brands of products goes, it doesn't specify and you can mix & match ingredients as to your brand decissions.

foxer:

I am madly searching for a recipe for plain, old fashioned white bread dough that requires kneading and double I seem to find are flavored breads, or bread machine breads. Can anyone help me here?

Here is one of ours from our sister site, tablespoon.com. I hope it helps or inspires! Sincerely, Cate

http://www.tablespoon.com/recipes/traditional-white-bread-recipe/1/