The Sandwich Bread to Beat All Sandwich Breads
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This recipe is one that I adapted from the Vanilla Tulip Farmhouse recipe. Her recipe is amazing, and turns out great bread every time. These adjustments are what work best for me to create a fluffy, but substantial bread, but I recommend checking out her recipe as well (especially if you have a larger family!)
No long story before I give you the recipe, don’t worry:
Recipe:
1TBS yeast
1 cup of warm water (hotter than you think you need, it should have a slight “bite” when you touch it but not boiling)
1-2TBS raw honey (1TBS brown or white sugar ok if no honey). I absolutely adore Really Raw Honey.
If you want to learn more about honey, Ancestral Kitchen has a wonderfully informative podcast episode HERE
Let sit 10 min, covered with a glass lid, plate, plastic wrap, or clean dish cloth
1/4 c (half stick) of melted butter, can substitute with coconut oil.
1TBS salt (use 1/2 TBS if using salted butter)
~2-3TBS honey or brown sugar
1/2 warm water
Mix together, microwave or heat in pan to warm up, in 15-30 second intervals for microwave, should be a slurry texture
Mix with bloomed yeast
Let sit together for another 10 min, covered.
Add about 4 cups of flour and mix with dough whisk, stand mixer, or hands, have another cup of flour on hand to add as needed, until dough is relatively smooth and not sticky.
A note on flour: I use a mix of about 50:50 bread flour, I prefer King Arthur or Bob’s Red Mill , and then fresh ground whole wheat (such as Palouse brand), or an alternative flour like Einkorn. Noting that I have made this recipe without bread flour, and with only alternative flours. It doesn’t rise as high, but it is still a darn delicious bread. Basically, use the flour you have!
Turn out onto a moderately floured surface and need 3-5 minutes until smooth and springs back a bit to the touch
Place in lightly greased (butter, avocado, or olive oil) bowl, cover with clean tea towel, let rise 1-2 hours. Should double in size. (1 hour is enough, but letting it rise for longer is just fine if you forget about it)
Punch down the dough, and divide into 2 loaves. Generously grease the pan you will use. Form into a ball (can be baked on a cookie sheet or in a cast-iron pan), or put in loaf pans cover again and let rise for about 45 minutes, should double in size again if using bread or all purpose flour.
Big at 350 for 30-45 minutes!
Pop out of the loaf pan or remove from the heated pan and cool on wire cooling rack
Wait until almost fully cooled before eating. If you cut into it too soon, the crumb structure will not be set up.
That said, the first loaf may be eaten quickly with butter while it is still warm.
Enjoy!
This loaf is a mix of bread flour, Einkorn, and Palouse Brand Whole Wheat Bread Flour.
