Dan Blumenfeld

White Sandwich Bread

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Made this for the first time on 02/01/2015. I didn’t really punch down the dough after the first rise; just shaped it into a log and transferred to the loaf pan, then let it rise a second time for 35 minutes. Came out pretty well; a bit crumbly, so I think I’d like to try it with bread flour rather than all-purpose flour next time.

3 from 1 reviews
White Sandwich Bread
 
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White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
Author:
Serves: 1 loaf
Ingredients
  • ½ cup lukewarm water
  • 2 tsp active Red Star dry yeast
  • 1 tsp sugar
  • 3 cups (360 grams) all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1½ tbsp sugar
  • ¼ cup (56 grams) melted butter
  • ¼ cup milk
  • ¼ - ⅓ cup (30 - 40 grams) all purpose flour
Instructions
  1. In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
  2. In a mixing bowl sift the 3 cups of flour and make a well in the middle.
  3. Pour the yeast mixture, add the egg, sugar, salt and melted butter.
  4. With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
  5. Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
  6. When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
  7. In the meantime, heat the oven to 375F.
  8. Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
  9. Leave to cool slightly in the pan before removing it and completely before slicing it.
Notes
When using cooking spray on a metal pan, a slightly bitter aftertaste was imparted to the crust. Might be better to use a greased and floured pan next time.

 

Grandma’s Zucchini Nut Bread

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5 from 1 reviews
Grandma's Zucchini Nut Bread
 
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Ingredients
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsps. cinnamon(dry stuff)
  • 3 eggs
  • 1 cup applesauce
  • 2¼ cups sugar
  • 3 tsp. vanilla
  • 2 cups grated zucchini(squeeze out excess water after grating)
  • 1 cup chopped walnuts(optional)
Instructions
  1. Preheat oven to 375
  2. Grease and lightly flour two bread pans
  3. Sift dry stuff together
  4. Beat eggs, applesauce, sugar and vanilla
  5. Add dry stuff, then stir in zucchini and nuts
  6. Spoon/pour into bread pans
  7. Bake 40-60 minutes until skewer stuck in middle comes out clean
  8. Cool on rack for 20 minutes, then remove from pans.

 

Basic bread sans bread maker

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5 from 1 reviews
Basic bread sans bread maker
 
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A simple, tasty bread recipe found on Instructables.
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Ingredients
  • Yeast - 2 Tbsp
  • Hot-ish water - 2 cups (Hot-ish means between 95 and 115 degrees F. much colder and it won't activate, much warmer and it will kill the little guys)
  • Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour)
  • Sugar - 2 Tbsp.
  • Salt - 2 tsp.
  • Oil - 2 Tbsp.
  • 3 loaf pans
Instructions
  1. This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go
  2. Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt.
  3. Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.
  4. Now you need to add about 3 more cups of flour. Once it gets too tough to stir, flip it onto a clean floured surface.
  5. Now, knead away, adding flour as you do so. Knead the dough for 8 or 9 minutes. As my Mother says, it should be the texture of your earlobe when it's done kneading.
  6. When you finish this part put it back in the bowl and cover it with a slightly damp towel. Let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
  7. Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts.
  8. Spray the pans and put the dough in.
  9. Let it rise again in the pans (covered).
  10. Preheat your oven to 375 F and put the loaves in.
  11. Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.
Notes
Using two pans makes for taller bread, suitable for half-sandwiches.