Can you think of any scent more bewitching than that of fresh bread baking in the oven? It is nearly impossible to concentrate when I smell it.
While the bread bakes my brain rummages through its box of all my favorite ways to eat a loaf hot from the oven; Should it be blueberry jam? Cold butter?
Ginger marmalade? Or maybe a fried egg? A paper thin slice of salty ham? What sweet agony narrowing down those options.
And what a marvelous way to pass part of a morning; luxuriating in the brown yeasty aroma of dough transforming into the staff of life and contemplating that new loaf’s upcoming rapid demise.
If talk of bread fires up your salivary glands the way it does mine, you are in luck today, my friends. I have a recipe for an astonishingly flavorful yeast bread that is ready to be loaded up with whatever makes your fancy take flight in one hour flat.
From start to finish, from its Alpha to its Omega, from the time you dip that first scoop of flour to the time it is removed from the oven you will have spent sixty minutes; and most of that will have been baking time. There’s no crazy trick to it, it’s simply simple.
And this is a sandwich bread that is the stuff on which dreams are built; mouthwatering flavor, magnificently chewy crust, fine crumb interior, able to be sliced Texas toast thick or whisper thin and capable of holding anything you want to pile or slather on it. Just take a look at it.
If you have any fears about making yeast breads abandon them long enough to give this a try. Kiss those yeast-bread bogey monsters goodbye, because this is the easy bread recipe that will change your life.
You don’t need special equipment, or mad bread skills, or anything other than a big bowl and a spoon and a little counter space and the counter space is negotiable. I’ll give instructions for preparing this with a stand mixer, food processor and by hand.
And please note that it is just as easy as can be in all three methods. I do believe it’s time to revamp that old cliché, “It’s as easy as pie.”
From now on I’m going to say, “It’s as easy as One Hour Sandwich Bread!” This sandwich bread recipe will be your old reliable before you know it.
Remember, too, that a last minute loaf of sandwich bread can make the meal or be the meal itself. It can be the difference between a lonely bowl of soup and a feast.
And more than that, this bread turns humble pantry staples into a reason to look forward to dinner. And while the taste and ease are enough, there is also the low price tag to recommend it.
A few cups of flour, salt, sugar, yeast, water and it’s bread! And let me tell you something else, a loaf of this wrapped in a new tea towel makes a fantastic hostess gift. Who doesn’t like a loaf of warm bread?
Can I substitute whole wheat flour for all purpose flour in my bread?
In short, yes- but this is a qualified yes. You can easily substitute 2 cups of whole wheat flour for all purpose flour in this sandwich bread recipe, but you may want to add an extra 10 minutes of rise time.
That’ll increase the overall time for the recipe, but considering that it means the bread takes 1 hour and 10 minutes instead of just 60 minutes, I’d say it’s fine.
No loaf pan? No problem.
This bread can be formed into rounds and baked free-form or in loaf pans. Either is delicious.
If you’re so inclined, you can even make mini bread bowls for soup or salad from it. Here are some instructions to do that.
That seems like a lot of yeast
I know. It’s more than the average recipe, but it’s what gives this delicious recipe its speed. Trust me. It’s worth it.
Are you sure you mean to say start the sandwich bread in a cold oven?
I’m absolutely positive. This is another moment you’ll need to trust me. Part of the rise of this bread is IN the oven while the oven preheats.
Do not preheat your oven. It will adversely affect your results.
If you love this recipe, and want more like it, please check out my new cookbook “Ready, Set, Dough: Beginner Breads for All Occasions” which is available on Amazon, Barnes and Noble, and at at local retailers!
Sandwich Bread
Mixing the dough by Stand Mixer (my preferred method):
Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds.
With mixer running, slowly pour in the water and olive oil at the same time. Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes.
Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl. Pull dough from bowl with your hands and form a smooth dough ball. Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Food Processor:
Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times.
With the food processer running, pour the water and olive oil into the feed chute. Continue processing until the dough forms a cohesive ball.
Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Hand:
Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl. Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.
Use your hands to knead for 8 minutes*. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.
*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it. After kneading, just return the dough to the bowl and allow it to rise as instructed above.
Turn dough out onto a clean surface and divide in half. Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased.
Use a sharp knife to slash the top of the loaf about ¼ of an inch deep. This allows the steam to escape the baking loaf.
To bake the loaves:
Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven. Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack.
Close the oven and turn your oven on to 400°F. It is imperative that you start this in a cold oven! Set your timer for 40 minutes. That 40 minutes is all that stands between you and fresh bread.
The crust should be a deep brown and quite firm when you remove the loaves from the oven. Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter.
Print One Hour Sandwich Bread This delicious and deliciously easy recipe gives you the ultimate sandwich bread in just one hour. It is simple enough for beginning bakers to have success, but delicious enough that even experienced bakers will turn to it again and again! Adapted from 'The Tightwad Gazette'. Course bread Cuisine American Keyword easy bread recipe, sandwich bread, sandwich bread recipe Prep Time 20 minutes Cook Time 40 minutes Servings 16 Calories 194kcal Author Rebecca Lindamood Ingredients 6 cups all-purpose flour 1 pound, 9.5 ounces by weight 2 Tablespoons instant yeast also known as Bread Machine Yeast 2 Tablespoons sugar 1 Tablespoon Kosher salt if using table salt, reduce to 1 ½ teaspoons 2 cups very warm water about 120°F 2 Tablespoons extra virgin olive oil Instructions Mixing the dough by Stand Mixer (my preferred method): Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds. With mixer running, slowly pour in the water and olive oil at the same time. Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes. Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl. Pull dough from bowl with your hands and form a smooth dough ball. Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes. Mixing the dough by Food Processor: Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processer running, pour the water and olive oil into the feed chute. Continue processing until the dough forms a cohesive ball. Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes. Mixing the dough by Hand: Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl. Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough. Use your hands to knead for 8 minutes*. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes. *If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it. After kneading, just return the dough to the bowl and allow it to rise as instructed above. To Shape the Loaves Turn dough out onto a clean surface and divide in half. Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased. Alternatively, you can lightly grease two loaf pans. If using the loaf pans, please form each half into an oval roughly the size of the loaf pan before easing them into the pans. Use a sharp knife to slash the top of the loaf about ¼ of an inch deep. This allows the steam to escape the baking loaf. To bake the loaves: Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven. Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack. Close the oven and turn your oven on to 400°F. It is imperative that you start this in a cold oven! Set your timer for 40 minutes. That 40 minutes is all that stands between you and fresh bread. The crust should be a deep brown and quite firm when you remove the loaves from the oven. Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter. Nutrition Calories: 194kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 2mg
Originally published April, 2010. Updated with new photos and improved notes in March 2020.
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