I've been baking bread now for the last year or so. I love my sourdoughs, but i'm really looking for an excellent everyday sandwich loaf. What's your favorite go to recipe that your kids go nuts over? I'd really appreciate your input.
add 70 grams of soaked cracked rye (in 84 gm hot water). I do that the night before I make the dough. It makes that bread even more spectacular. It's amazing.
I've got two sandwich bread recipes posted, but the sourdough vienna bread recipe is the base for nearly every sandwich loaf I create. I'll adjust the whole wheat flour up, or up the butter/oil content, use a different type of oil, different kind of sugar, the base is nearly always the same.
130g 100% hydration levian 150g water 300g flour 10g Fat 10g Sugar 10g dry milk (or use 160g total milk, scalded) 30g Egg (save the rest for egg wash) 7g salt
If you don't have egg around, up the fat content a bit and add some water to compensate, make some of the flour whole grain, use sugar, honey, up the fat by double, add a cracked grain soaker, always turns out well.
I would have to say, mine is the KAF White Whole Wheat Sandwich loaf. I love this one, but won't quit looking for a better recipe or one my kids will like better.
I'm sorta new to this site, as an actual member, and I found this from a blogger who seems no longer active here. I'm also a newbie bread maker, and this may be a bit involved for a newbie, but it's what I was looking for and I'll keep working at it until I get loaves that look the ones in the picture. It's not sourdough, though. Also the kids and husband love it.
My favorite is from Artisan Bread Every Day by Peter Reinhart and is called Sandwich, Soft Bread and Rolls (Page 105). I generally just make it as written but you can vary it in many ways.
My favorite is based on Hamelman's whole wheat with a grain soaker. I use sunflower, flax, and sesame seeds. Wonderful texture with a slight crunch.
add 70 grams of soaked cracked rye (in 84 gm hot water). I do that the night before I make the dough. It makes that bread even more spectacular. It's amazing.
hester
I've got two sandwich bread recipes posted, but the sourdough vienna bread recipe is the base for nearly every sandwich loaf I create. I'll adjust the whole wheat flour up, or up the butter/oil content, use a different type of oil, different kind of sugar, the base is nearly always the same.
130g 100% hydration levian
150g water
300g flour
10g Fat
10g Sugar
10g dry milk (or use 160g total milk, scalded)
30g Egg (save the rest for egg wash)
7g salt
If you don't have egg around, up the fat content a bit and add some water to compensate, make some of the flour whole grain, use sugar, honey, up the fat by double, add a cracked grain soaker, always turns out well.
built for a 3.5"x8" tin.
I would have to say, mine is the KAF White Whole Wheat Sandwich loaf. I love this one, but won't quit looking for a better recipe or one my kids will like better.
I'm sorta new to this site, as an actual member, and I found this from a blogger who seems no longer active here. I'm also a newbie bread maker, and this may be a bit involved for a newbie, but it's what I was looking for and I'll keep working at it until I get loaves that look the ones in the picture. It's not sourdough, though. Also the kids and husband love it.
http://www.thefreshloaf.com/node/6345/multigrain-oatmeal-sandwich-bread
My favorite is from Artisan Bread Every Day by Peter Reinhart and is called Sandwich, Soft Bread and Rolls (Page 105). I generally just make it as written but you can vary it in many ways.
Dwayne