May 2, 2020 - 5:37am
I’m looking for a quick and easy sandwich loaf
Basic recipe for a nice soft loaf that I can slice up for the kids sandwiches.
Any suggestions?
Share
I’m looking for a quick and easy sandwich loaf
- Log in or register to post comments
- Printer-friendly version
Look no further than right here.
The Approachable Loaf was a 'Community Bake' by members of Fresh Loaf a while back. The formula was conceived as a solution for exactly the challenge about which you've posted. There's no law that says it has to be 100% whole wheat, or even 50%. Make it any way that suits your needs. Plenty of experience with it here if you need it.
Or you can just google Approachable Loaf and find information about and variations on the formula elsewhere.
Tom
I've made this loaf several times. It's delicious and virtually foolproof.
Basic White Bread
296 grams milk (or water)
22 grams sugar
5 grams salt
30 grams butter melted
7 grams (one envelope) dry yeast
444 grams unbleached bread flour
Grease a loaf pan.
Put dry ingredients together in mixing bowl (i.e. sugar, salt, yeast, and 1 cup of the flour); Whisk all this together
Combine wet and dry ingredients in a mixing bowl. Mix well.
Knead 10-15 minutes.
Place the dough in a lightly oiled bowl. Cover with plastic wrap. Rest 10-30 minutes. Shape loaf. Set into pan seam sides down.
Recover with plastic wrap.
Let rise one to two hours.
Preheat oven to 375 degrees. (Dough should be doubled in size.)
Bake for 30 minutes in preheated oven on middle rack. Internal temperature 200F.
Remove the bread from loaf pan and place cooling rack.
Wait at least 2 hours to let it cool before slicing.
3 level mugs strong flour, in bowl (approx 180g per mug in my case)
A good 4 finger pinch of salt, scattered on top
Match with sugar
Instant yeast can go in here
Scoop, rake, lift, turn, coarsely sprinkle mix so far.
If not instant yeast, prepare 1 dose Active dried yeast (~7g) or 1 dose fresh yeast (10g will do) in 1 mug of bloodwarm water not warm not cold with a pinch of sugar and mix well. When DY foaming or FY dissolved, glug a good splodge of olive oil in the top of your mug, quick mix to make smaller globules.
Slowly pour into dry mix, roughly stirring until water mix all used. Mix a little more taking spoon through wet centres then through dry flour at bottom of bowl. If the rough ball is dry and a handful of dry flour still remains add a tablespoon of water to bottom. Stretch ball open, dab it in, fold once hiding fresh wetness inside the ball. Stretch dab fold until moisture is gone.If wet, sprinkle in a little more flour and rough mix.
Push your fingers around the bowl sides and bottom making sure to pick up all ingredients and add to the ball. Let ball rest whilst you undough your fingers and add it to the ball making sure to rub it all off. If your hydration is good... this 'fingerdough' will be perfect, soft and billowy.
Pick up ball, 10 fingers no palms... get in there. Twist, slightly stretch, then fold. Repeat until happy.
Knead well.
Rise doubled, knock gently, quick knead... not a stretch type knead but a running over the top of a pillow of air type knead.
In the 1.2lb loaf pan it goes and prove well, 2 inches or so over the pan sides.
Bake GM3.5 325 ~50mins or 350 for 40 mins, varying of course.
Cool on rack completely.
I’ll give them a shot in the coming week!