Fluffy sandwich bread

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I realized I didn't have a recipe for classic sandwich bread on my site.

Not that I eat as many sandwiches, but I can start after trying this bread.

It is soft, fluffy and light. It's made with a secret ingredient that keeps it moist and fluffy: A cup of oatmeal kneads in the dough, which also gives it a bit of chewiness and texture. When you bite into the finished bread, you definitely don't think, oh, here is oatmeal It is a stealth operator ingredient.

It is the homemade, healthiest and vegan version of Wonder white bread. I have never been a crispy baguette person. Give me soft and tender on the crunchy crust of the jaw any day.

The recipe makes modest bread, perfect for our family, and uses just two cups of flour for all of the bread. Sometimes I read bread and bagel recipes and they start with "Add 5 to 6 cups of flour." Drink. We don't need that much bread at once.

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Start by boiling water, pouring it over the oats and letting the mixture reach room temperature, about 15 minutes. I urge you to use a thermometer

. You don't want to add too hot oatmeal to the yeast because you will kill it. However, it has to be hot enough for the yeast to activate. For me this is in the 130F range because I used Red Star Platinum yeast. The brand of yeast used dictates the temperature.

Add the warm oatmeal to a bowl containing all-purpose flour, yeast, brown sugar, oil, and a splash of water. I allowed my stand mixer to knead for about 6 minutes, and if you are kneading by hand, knead for 10 minutes or until it comes together, adding as little additional flour as possible.

This is a fairly wet and sticky dough, but manageable. With bread making, the less flour is added, and the more the sticky dough tolerates, the lighter and fluffier the bread will be. Sure, I could have added another half cup or more of flour, but I refrained and dealt with the stickiness. And I have a light and fluffy bread in return.

I used all-purpose flour because I wanted really soft bread. Bread flour will produce a more chewy loaf. I don't know how whole wheat flour would work. If you try it, I suggest you don't use more than 1 cup (50% of the total amount). I am afraid it will not rise well and could become very heavy and dense.

After kneading, place the dough in a greased bowl, cover and let it grow in a warm, draft-free place for about 90 minutes, or until it doubles in size. Create a warm atmosphere by preheating your oven for 1 to 2 minutes at 400F, then turn it off. This creates a 90 ° F warm spot. Slide the bowl and wait while the yeast works. Just make sure your oven is turned off.

After the dough has doubled, knock it down, roll it onto a floured surface or Silpat and knead for about 3 minutes. Using your fingers, shape it into a 10-inch by 6-inch rectangle, just look at the balloon. It is baking in an 8-by-4-inch skillet and you want the long side to be a little longer than the pan, about 10 inches.

Fold the short sides so that the dough is about 8 inches long and rotate it to form a tight cylinder. Not much to roll, about 3 turns. Place the cylinder in the pan, cover it and allow it to rise until it doubles, 60 to 75 minutes. Optionally, when you roll it up, sprinkle cinnamon, nutmeg, and ground ginger. Or savor the dill, chives, or thyme.

Bake for about 30 minutes or until you have a puffy, golden dome. When played, it should sound hollow. Technically, the internal temperature should reach 210 ° F, but I have trouble stabbing my beautiful bread with the long, dagger-like spear of the thermometer, so I rarely do this unless I'm very uncertain and rely on the signals. visuals and bumps.

Since the cooling process is actually part of the baking process with bread making, let the bread cool completely before slicing, tempting as it is to break it as soon as possible.

It is so soft and fluffy, with a light chewing, thanks to the oatmeal. You would never know that oatmeal was the secret ingredient and even when mixing the dough, you will think that there is no way this whole sloppy cup of oatmeal just goes away, but it magically does.

It would make an excellent French toast or grilled cheese. It is wonderful toasted and with butter, jam or honey. I made BLT minus the bacon and used cheese, and they received rave reviews.

My husband told me that this was the best toast he has ever had, and that he is a bread fanatic. He can plow a basket of bread in a restaurant, alone. Bread is your thing. He loves it. He told me that this was the best toast of his life, and that he could eat all the bread at once if allowed, which means I now have my sandwich bread recipe and I can mark that on my wish list.

Next, use it for a honey and toast white chocolate peanut butter and jelly sandwich.

Fluffy sandwich bread (vegan)

The bread is soft, fluffy, light and moist. It's made with a secret ingredient that keeps it moist and fluffy: A cup of oatmeal kneads in the dough, which also gives it a bit of chewiness and texture. Bread is versatile for anything from sandwiches to grilled cheese to French toast. It is an easy recipe, even for newbies who make bread. My husband, an extraordinary bread lover, said that this bread is the best toast he has ever had. Total time from start to finish is ~ 3.5 hours, most of which are idle times.

Ingredients:

1 cup boiling water 1 cup old-fashioned whole oatmeal (not quick or instant cook) 2 cups all-purpose flour (bread flour can be used and will create a harder, chewy bread) 1/4 cup water (tap, not hot and not cold) 2 to 3 tablespoons canola or vegetable oil 2 tablespoons light brown sugar, packaged 2 1/4 teaspoons instant dry yeast (1/4-ounce package, use Red Star Platinum ) 1 teaspoon of salt, or to taste

Addresses:

  1. In a small bowl, pour boiling water over the oatmeal, stir to combine. Set aside and allow to cool until temperature reaches approximately 130F, approximately 15 minutes. (I use the Red Star Platinum Yeast that needs this temperature; allow the mixture to cool to the ~ 100F range for other types of instant dry yeast, or per package directions.)
  2. In the bowl of a stand mixer equipped with the dough hook (or a large bowl for mixing and kneading by hand for about 10 minutes), combine flour, 1/4 cup water, oil, brown sugar, instant dry yeast , salt and cool oatmeal. Knead for 5 to 7 minutes at low speed, or until a shaggy, wet dough forms. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless it's so moist that it doesn't mix. Conversely, if it is too dry, add up to a quarter cup of water. It is always preferable to err on the side of too wet than to dry when making bread.
  3. After kneading, turn the dough into a large, greased bowl, cover with a plastic wrap, and let it rise in a warm, draft-free place for about 90 minutes, or until it doubles in size. Create a warm atmosphere by preheating your oven for 1 to 2 minutes at 400F, then turn it off. This creates a 90 ° F warm spot. Slide the bowl and wait while the yeast works. Just make sure your oven is turned off.
  4. After the dough has doubled, knock it down, roll it onto a floured surface or Silpat and knead for about 3 minutes. Using your fingers, shape it into a 10-inch by 6-inch rectangle, just look at the balloon. The long side should be slightly longer than the baking sheet. Then fold the short sides so the dough is about 8 inches long. Roll to form a tight cylinder. Not much to roll, about 3 turns. Optionally, when rolling, sprinkle cinnamon, nutmeg, and ground ginger. Or savor the dill, chives, or thyme.
  5. Spray an 8-by-4-inch bread pan with floured cooking spray (or grease and flour the pan) and place the cylinder in the pan, seam-side down. Cover with plastic wrap and allow the dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.
  6. In the last minutes of lifting, preheat oven to 350F. (If you were using your oven as a warm, draft-free place to get up, take the bread out while the oven preheats.) Bake for about 30 minutes or until golden, golden brown, and puffy. When played, it should sound hollow. The internal temperature should reach 210F. Let the bread cool in the pan for 5 to 10 minutes before turning it into a wire rack to cool completely before cutting.
  7. I store the bread by wrapping a completely cold loaf in plastic wrap and placing it inside a one-gallon Ziplock, where it stays fresh for about 5 days. The bread freezes very well and can be made from start to finish, chilled and placed in a freezer-safe airtight container or ziplock for up to 3 months. I like this toast and butter and a pinch of cinnamon sugar or cinnamon sugar butter. It is an excellent grilled cheese, French toast, and homemade peanut butter and jelly sandwiches.

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