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I have been searching for a really good sandwich bread recipe for a long time. Most of the breads I find in the store contain some type of preservative. I have tried a few other recipes for plain sandwich bread, but my kids have not liked any of them mainly because they look and taste different than what we get in the store. I had seen this Pullman Loaf Pan before and read a lot of good review on it. The pan has a top on it which gives the bread the traditional sandwich loaf shape.
I just didn’t want to have to buy another speciality pan. However, I was tired of trying to find good bread without preservatives, so I bit the bullet and bought the pan. I am so glad I did!! I really want to make 100% whole wheat bread in this pan, and I found a recipe I want to try. However, a good friend was coming over with her kids for dinner. I was going to make grilled cheese and soup. I didn’t want just any grilled cheese, but I wanted to treat them to an over the top great grilled cheese with homemade sandwich bread. So, I decided to try the white bread recipe first. I was so worried that the kids wouldn’t like the grilled cheese on my homemade bread because it was something new and different. My friend has picky eaters and mine can be picky at times as well. But all the plates were clean and the kids gobbled up their dinner! I would call that quite a success! My friend said it was one of the best grilled cheeses she has ever had! The bread tasted great, passed the kid test, AND it was preservative free. That’s a keeper in my book and that pan was well worth it! I will be trying the 100% whole wheat bread recipe next. I may also try swapping out some of the flour in this white bread recipe with white whole wheat flour. I will let you know how both recipes turn out, and post them in a few weeks. In the mean time, try this white bread recipe and enjoy your sandwiches, toast, and French toast like never before!
White Sandwich Bread
2/3 cup (5 3/8 oz) milk
1 cup (8 oz) lukewarm water
6 tablespoons (3 oz) butter
2 1/4 teaspoons salt
3 tablespoons (1 1/4 oz) sugar
1/4 cup (1 1/4 oz) nonfat dry milk
3 tablespoons (1 1/4 oz) potato flour or potato flakes (I used the instant mashed potato flakes)
4 3/4 cups (20 oz) Unbleached All-Purpose Flour
2 teaspoons instant yeast
1.Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough. I used my stand mixer and kneaded the bread for about 5 minutes until it was smooth. I like to do the finger test to see if the dough has been kneaded enough. Put a little flour on your finger and poke the dough. If the dough fills most of the hole you poked in it right away, it is ready. If not, knead another minute and check it again.
2. 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 1 1/2 hours, depending on the warmth of your kitchen.
3. Lightly grease a 13″ pullman loaf pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13″ log, and fit it into the pan.
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor). Towards the end of the rising time, preheat the oven to 350°F.
4. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid,
and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F.
5. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
Recipe Source: King Arthur Flour
*The rising times are just guidelines. The environment you live in will affect your rising times. Go by what the instructions tell you that the dough should look like.
*Invest in a good kitchen scale. Weighing your ingredients gives more precise measurements
*I cover my bread dough with a towel, and place it in my oven with the oven light on to rise. If you live in a dry environment, you can place a warm bowl of water in the oven to maintain proper humidity.
Bake and Share Ideas:
- Bake a loaf and give to a friend in a basket with all the fixing for grilled cheese and soup or a French toast breakfast.
- Treat your family to an extra special grilled cheese dinner
- Bake a loaf and make tea sandwiches, then invite a few friends over for afternoon tea!