Does anyone make their own sandwich bread?

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midlomel1971
midlomel1971 Posts: 1,283 Member
edited January 2018 in Recipes
I'm interested in baking my own bread. Does anyone have any good recipes for a sandwich-friendly bread? I don't have a breadmaker, but I have a stand mixer w/ a dough hook.

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  • Tried30UserNames
    Tried30UserNames Posts: 561 Member
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    These days, all my homemade bread is gluten free so that wouldn't work for you.

    I always made pretty simple bread when I ate gluten. Usually it was something like this (without the egg): http://www.geniuskitchen.com/recipe/perfect-sandwich-bread-303107

    or

    https://www.100daysofrealfood.com/recipe-honey-whole-wheat-sandwich-bread-for-bread-machine/

    Often, I would experiment with different blends of flours, adding some oat flour (ground oatmeal) or whole wheat flour to white bread recipes, or adding white flour or oat flour to whole wheat bread recipes.

    I almost always used honey or molasses rather than sugar in my bread recipes. And I always use butter rather than oil. I just like the taste better that way, but your taste may be different.

    In my experience, you can make bread maker recipes in a mixer or by hand and a regular pan. Just check a similar size loaf for temperature and cooking time. Usually 350 for 30-40 minutes works pretty well.

    I will say, I've alway been much happier with my bread made in the stand mixer and cooked in a pan in the oven. I had a bread maker for years, but even if I mixed the dough in there, I always baked it in a regular bread pan in the oven because the texture was so much better.
  • midlomel1971
    midlomel1971 Posts: 1,283 Member
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    Thanks Tried30!! I'm going to check it out.
  • w8goal4life
    w8goal4life Posts: 1,375 Member
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    My family has used the Cornell Cooperative Extension Bread Recipe for years. This is an old publication re: breadmaking. https://babel.hathitrust.org/cgi/pt?id=uiug.30112048276981;view=1up;seq=1
    I've always used the Enriched White Bread recipe on the scanned page 4 and the Yeast Rolls recipe on the last page.
  • trisH_7183
    trisH_7183 Posts: 1,486 Member
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    All of my baking recipes come from this site.Love the reviews.

    https://www.kingarthurflour.com
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,135 Member
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    w8goal4life wrote: »
    My family has used the Cornell Cooperative Extension Bread Recipe for years. This is an old publication re: breadmaking. https://babel.hathitrust.org/cgi/pt?id=uiug.30112048276981;view=1up;seq=1
    I've always used the Enriched White Bread recipe on the scanned page 4 and the Yeast Rolls recipe on the last page.

    This is so cool! Love old publications like this! Thanks for sharing!

  • mjbnj0001
    mjbnj0001 Posts: 1,087 Member
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    I make about 80% of our bread. I use variations on a "no knead" method, very simple, no machine needed.
    Try youtube, for instance, the channel "artisanbreadwithstev" ... such as: https://youtu.be/xvug9lR7bf8
    There are other presenters, channels and films.
    Using these types of methods, I've made loaves (white, wheat, oat and rye, with/without inclusions such as seeds, nuts, fruits) and other shapes (a cast iron skillet makes a nice boule shape that dinner guests enjoyed over the holidays), rolls, pita (although my pockets aren't yet all that great, at least it's a flat bread) and english muffins.

    All very easy, mix-and-go with good ingredients, no dough conditioners or other things. It's hard to enjoy most commercial bread now, unless something special or in a contingency.
  • jgnatca
    jgnatca Posts: 14,464 Member
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    I have a bread maker and I make my own bread often. My tips:
    1. Weigh your ingredients; don't depend on your measuring cups. This will give you the most consistent results.
    2. Start with white bread and gradually try different adulterants until you find your happy place. The white bread will have the most pleasing texture and the most consistent results. Whole wheat flour I count as an adulterant as the bran bits cut up the gluten strands that makes bread so chewy and fluffy. Nearly all adulterants create a denser loaf.
    3. Baby your yeast. Temperature and humidity is important. I live in a cold, dry place. If I weren't depending on a breadmaker, I'd put my rising dough in a picnic cooler on a rack, and add a few mason jars full of boiling water. Warm, moist environment is ideal for rising.

    This recipe is saltier than North American tastes, but it is my current favourite:

    https://www.bbcgoodfood.com/recipes/2060/easy-white-bread
  • canadianlbs
    canadianlbs Posts: 5,199 Member
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    i'm a by-hand kneader, so dk if my input will help, but i'll throw it in just in case:

    1. going by hand lets you judge by the texture, which i like because i don't have to be too-too fussy about measurements.
    2. for me, guidelines are 1 tsp of yeast per cup of liquid, and then just take it from there. i like honey or molasses for sweetness and feeding the yeast, but if my liquid is milk i don't bother with that at all.
    3. i use fast-acting dry yeast, so that gets mixed with whatever volume of flour matches the volume of liquid. i.e. if 1 cup of milk i take a cup of flour and mix the yeast in with that. also (personally) like to throw in a teaspoon or two of wheat gluten, since i don't buy bread-specific flour so why not.
    4. i make a slack batter with those ingredients to begin with, work that gluten up first and then just begin adding flour. i dump it out and start kneading as soon as i can, and that's usually when i'm at about half-again of the flour volume. you can knead dough weven when it's amazingly soft, so long as you keep a flour barrier going between you and it.
    5. if your dough seems too sticky, WAIT. a really surprising amount of that stickiness will self-resolve as the gluten develops, so just throwing more flour at it before that stage just gives you a stiff, heavy dough. dust your hands or the surface of the dough with the lightest coating of flour you can get away with and just keep on kneading.

    that's pretty much it in my world. good luck and keep trying. bread is largely a matter of getting acquainted with bread, and it's worth it.
  • mjbnj0001
    mjbnj0001 Posts: 1,087 Member
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    jgnatca wrote: »
    "...Start with white bread and gradually try different adulterants until you find your happy place. The white bread will have the most pleasing texture and the most consistent results. Whole wheat flour I count as an adulterant as the bran bits cut up the gluten strands that makes bread so chewy and fluffy. Nearly all adulterants create a denser loaf. ... This recipe is saltier than North American tastes..."

    Agree! When I say "whole wheat" or "rye" or "oat" it's a mix of unbleached bread flour ("white bread," and I prefer King Arthur or Whole Foods 365 flours; Bob's Red Mill has a lot of good specialty flours) - plus the "adulterant." The basic no-knead approach is I quoted originally is 3.5C (sifted) of flour for one loaf. For the wheat/rye/oat, I use up to 1.5-2.0C of the "other flour" to displace an equivalent white flour, depending on taste and desired result. Oat doesn't have gluten; flour needs gluten for the yeast to make a nice crumb structure, so I use less of it (oat) than, say, whole wheat. On the other hand, an all-whole-wheat flour loaf is more like a brick when baked than bread as mentioned above. When I toss in wheat germ, nuts/seeds, fruits/veg, I don't usually adjust the flour amounts, so the loaf enlarges a bit. It's a trial-and-error process; every loaf is a unique creation and there's something satisfying and zen about that, and I'm a otherwise pretty pragmatic guy usually, LOL.

    And, don't forget at least some salt. I use way less than commercial breads (we control our salt intake), but a completely salt-free bread would taste like cardboard.
  • grinning_chick
    grinning_chick Posts: 765 Member
    edited January 2018
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    I do when I can afford the calories (it's pretty spendy compared to commercial lower cal options). I hand knead all my breads that require it.

    The King Arthur Flour website is where I pulled my basic go-to recipe from.

    https://www.kingarthurflour.com/recipes/
  • 001CLCopeland
    001CLCopeland Posts: 1 Member
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    I make all my own bread my family have all but rejected shop bought now!

    When I started at first I used Paul Hollywoods book then as I gained confidence branched out on my own
  • kemoon0915
    kemoon0915 Posts: 113 Member
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    This one is crazy easy! But if you're making it for sandwiches I would use a rectangular pan instead of a round one like the recipe calls for
    https://mindovermunch.com/recipe/three-ingredient-homemade-bread/
  • tibby1971
    tibby1971 Posts: 25 Member
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    I’ve just started making my own breads. So far I’ve only tried white breads.
    I did this one first and hand kneaded it. It was a bit dense but good.
    http://allrecipes.com/recipe/6788/amish-white-bread/

    Then my dad gave me my mom’s bread machine. I used a recipe out it and it was decent.

    I’m loving the suggestions.
  • alicebhsia
    alicebhsia Posts: 179 Member
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    i've tried to make sandwich bread a bunch of times but none ever came out like a good sandwich bread. my homemade hamburger buns are decent, but the closest i've gotten are nice sourdough loaves to bread good enough for a sandwich. i use the tightwad gazette recipe for sourdough bread.

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