AMERICAN SANDWICH BREAD
This comes from The New Best Recipe (published by the editors of Cook's Illustrated), although I found it on http://annieseats.wordpress.com. This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week.
Provided by WickedCook17
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix milk, water, butter, honey and yeast together.
- Combine 3 1/2 cups flour and salt in bowl of stand mixer.
- Gradually add milk mixture to flour.
- Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
- Turn dough out onto floured surface, knead briefly to form a small, round ball.
- Place dough in a greased bowl, turn to coat.
- To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
- Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
- Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
- Preheat oven to 350. Placing a glass dish with boiling water inside.
- Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
- Brush with melted butter, cool on wire rack.
- To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.
Nutrition Facts : Calories 238.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 487.9, Carbohydrate 42.5, Fiber 1.5, Sugar 6.5, Protein 6
AMERICAN SANDWICH BREAD - ABM OR OVEN
Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times.
Provided by KateL
Categories Breads
Time 2h28m
Yield 1 9-inch loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- **ABM METHOD**.
- Add ingredients in order recommended by your ABM manufacturer.
- Select Quick setting, and start.
- After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
- Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- Slice and serve.
- **OVEN METHOD**.
- Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
- IF USING STANDING MIXER.
- Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
- Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
- Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
- Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
- Go to Step 20.
- IF USING FOOD PROCESSOR.
- Mix flour and salt in bowl of food processor fitted with the steel blade.
- Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
- Process 35 seconds.
- Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
- Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
- Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
- Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
- Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
- Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
- If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
- Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
- Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- Slice and serve.
SANDWICH ROLLS (ABM)
I do not like to buy rolls from the store. They smell funny to me. This is a nice way to make them at home, in your bread maker. No fuss, No paying for junk at the store. They will taste wonderful, fresh out of the oven, whether you use them for sandwiches or not! I only have a copy of this recipe. I am not sure of the name of the book, but it might be: The Bread Machine Cookbook I.
Provided by KCShell
Categories Breads
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in order suggested by your bread machine manufacturer.
- Use dough cycle.
- When dough is finished, remove from machine.
- Form into 10- 12 balls.
- Shape into rolls.
- Let rise for 40- 50 minutes on a lightly greased baking sheet.
- Bake in a preheated oven 375* for 20 minute or until golden brown.
Nutrition Facts : Calories 186.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 4.1, Sodium 250.3, Carbohydrate 31.3, Fiber 1.2, Sugar 2.6, Protein 5.2
SUPER SANDWICH BREAD (PAIN DE MIE) (LEVAIN BAKERY)
Pain De Mie (French) literally means 'Sandwich loaf'. Equivalent of a Pullman loaf but not as sweet as American sandwich bread. Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. We've not tried the recipe yet, but it's put here for safe keeping. NOTE: We plan on re-inventing this recipe shortly and getting it right. Many thanks to jujubegirl, for her insightful review. You can view the original recipe here: http://www.levainbakery.com/baking/recipies/pain-de-mie-super-sandwich-bread.aspx
Provided by 2Bleu
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
- Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
- After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
- When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.
Nutrition Facts : Calories 2700.1, Fat 103.3, SaturatedFat 60.9, Cholesterol 253.6, Sodium 3539, Carbohydrate 79.6, Fiber 4, Sugar 11.8, Protein 371.5
CUBAN BREAD USING ABM DOUGH CYCLE & OVEN
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Some say this should be a round loaf, some make logs for Cuban sandwiches. This is one of the simplest breads, with a thick crust. A Cuban sandwich is filled with ham or roast pork, onion and tomato; the sandwich is pressed down and grilled. Makes 2 12-inch log loaves. NOTE: DO NOT preheat the oven, and DO NOT let the bread rise after removing from the bread machine. Cooking time is estimated.
Provided by KateL
Categories Yeast Breads
Time 1h37m
Yield 2 12-inch log loaves, 4 serving(s)
Number Of Ingredients 7
Steps:
- ABM:.
- Add all ingredients in the order directed by your ABM's manual.
- Process on the dough cycle per manual's direction.
- OVEN:.
- DO NOT PREHEAT the oven.
- When the dough cycle ends, remove the dough from the machine and divide in half. Roll each piece into a 12-inch log.
- Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).
- With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.
- DO NOT LET RISE.
- Place in COLD oven. Turn the heat to 375 degrees.
- Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.
Nutrition Facts : Calories 266.3, Fat 4.1, SaturatedFat 0.6, Sodium 294.3, Carbohydrate 49.4, Fiber 2.1, Sugar 1.2, Protein 7.1
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