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Recipes

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Super Soft Sandwich bread Recipe

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Items Needed

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  • 13 in pullman loaf pan or 2 smaller loaf pans

  • Stand mixer with dough hook or some muscle

  • Scale that can do grams

  • Oven​

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Ingredients 

  • 12g  Yeast​​

  • 450g Water 

  • 140g Honey/Sweetener of choice

  • 588g Flour a little extra if dough is to wet

  • 31g Fat ( Butter or Oil)

  • 11g Salt

Instructions

  1. Prepare a sponge. In your bowl you are using to make this. Mix together Warm water,  yeast, 70g of honey, and 150g of flour. Stir to combine well. Cover and let rise for 30 minutes.

  2. Dough should have doubled in size. Add the remainder of the 70g honey, your choice of fat, salt. Mix well 

  3. Start adding the remainder of the flour in. I like to add the flour in a spoonful at a time, to eliminate the flour from flying out.

  4. knead for 5 minutes

  5. If the dough is still sticky after kneading for a full 5 minutes. add a spoonful of flour until it is no longer super sticky. ( A little sticky is fine. When it rises it will become less sticky.) 

  6. Place dough ball in a oiled bowl, cover and let rise for 30 minutes.

  7. Punch the dough down removing all the air bubbles.

  8. Preheat your oven to 400 degrees F

  9. Roll the dough out into a rectangle as long as your pan. 

  10. Roll the dough like you would cinnamon rolls. Place log of dough in your greased loaf pan.

  11. Cover and let rise until it has doubled in size. Watch closely because it will rise when you bake it also. 

  12. When the loaf has double in size place into preheated oven. Turn down the temp to 350 degrees and bake for 50 minutes. (If loaf is getting browner on top that you would like. Place a piece of foil over top like a tent.)

  13. You will know it is done when the internal temp in 190 degrees and lightly brown on the bottom.

  14. Bread will last about a week. longer if store in a dry cool place.

  15. DO NOT cut bread until it has completely cooled. Trust me it is hard but worth the wait.

  16. Can be stored in freezer up to 6 months.   

NOTES​

  • This can be made with freshly milled wheat I do 60/40 with freshly milled and bread flour. I have made it with both all freshly milled and Bread flour. This can also be made with all purpose flour. I just didn't like the texture.

  • I would suggest lowering the rack to almost the bottom to help with the top of the loaf not getting to brown. The picture I posted with this recipe shows it being cooking on the 2 to the bottom slot in my oven.

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