Perfect Sandwich Bread Food
WHITE SANDWICH BREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h20m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
- Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
- Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
- Preheat the oven to 400 degrees F.
- Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.
THE PERFECT SANDWICH
Make and share this The Perfect Sandwich recipe from Food.com.
Provided by MizEmerilLagasse
Categories Lunch/Snacks
Time 1h20m
Yield 3 large sandwiches, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; line a sheet pan with foil.
- Slice the tomatoes and onion to about 1/4-1/6 of an inch thick.
- Wrap the garlic in foil and place on the sheet pan along with the onions and tomatoes.
- Drizzle the onions and tomatoes with olive oil and sprinkle with salt and pepper.
- Place in the oven and roast for 1 hour.
- When done remove from the oven and unwrap the garlic, cut it in half and squeeze all the cloves out of it into a small bowl; stir in the butter.
- Take the ciabatta and cut them in halves.
- Evenly spread on the garlic butter mixture on both sides of the bread then begin to layer the bottom half with cheese, then pastrami, then beef, then onion, tomato, more cheese and then the top half of the bread.
- Wrap the sandwiches in foil and place on a clean sheet pan.
- Place another sheet place on top, and weight it down with a big iron skillet.
- Place in the 325°F oven and 15-20 minutes.
- These sandwiches are great to make ahead of time too!
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SIMPLY SANDWICH BREAD (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (474)Category Bread
- Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
OUR FAVORITE SANDWICH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (115)Calories 110 per servingTotal Time 3 hrs 5 mins
- Let the mixture cool to lukewarm, then add the yeast and sugar., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Once the yeast softens, add the remaining ingredients and stir until 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).
- Add a bit of additional milk or flour if needed — the dough should be soft, but not sticky., Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, about 1 hour., Transfer the dough to a lightly oiled work surface, and shape it into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan.
CLASSIC SANDWICH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (544)Calories 120 per servingTotal Time 2 hrs 42 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large bowl, combine all of the ingredients and stir until 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.
- Or mix and knead the dough using 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 until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
HOW TO MAKE THE BEST SANDWICH | TASTE OF HOME
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PERFECT SANDWICH BREAD RECIPE - JULIA CHILD - FOOD & WINE
From foodandwine.com
Cuisine FrenchPublished Dec 6, 2013Category Brunch, Side Dish, Lunch, Bread
- Remove the container from the bread machine. Pour 1/2 cup of the milk into a small saucepan and add the butter. Swirl the pan over moderate heat only until the butter has almost melted.
- Remove the dough from the container and give it a vigorous 1 minute of kneading on a lightly floured work surface. You should have a smooth, supple dough.
- Transfer the risen dough to your lightly floured work surface. With lightly floured hands, firmly press and pat the dough into a 10-inch rectangle with the ends to your left and right.
- Drape a lightly floured towel over the pan. Let the dough rise at 72° to 75° until the pan is four-fifths filled; this should take no more than an hour.
- Lay the aluminum foil, buttered side down, over the pan and place the baking sheet on top. Set the pan in the oven and center the weight on the baking sheet.
- To test, rapidly remove the pan and close the oven door. Turn the loaf out onto your work surface. It should easily come out of the pan and be lightly browned all over.
- Set the loaf on a rack on its side and let cool thoroughly, about 2 hours. Bag it in plastic. Its flavor and texture will improve after 24 hours, and if you plan to slice it very thin, give it a 2-day wait.
- You can, of course, make this bread entirely by hand, or you can use a heavy-duty mixer to mix and knead the dough. If you are doing it by hand, let the dough double in bulk at both the first and second risings.
- For a traditional humped loaf of white bread, let the dough fill the pan completely during the final rise. Bake the bread uncovered in the preheated 425° oven for about 20 minutes, or until puffed and brown.
- This recipe also makes delicious raisin bread, and Julia Child particularly likes it baked in a closed pan. Follow the same procedure, but knead 1 1/2 cups of currants into the dough by hand, following the first rise.
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