FARMHOUSE WHITE SANDWICH BREAD
A soft yet hearty, high-rising sandwich loaf that uses everyday ingredients for a versatile, easy-to-make white bread.
Provided by Katie Shaw
Categories bread
Time 3h15m
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of an electric stand mixer or to a large mixing bowl. Combine until a dough is formed that holds together and does not stick to the sides of bottom of the bowl. If it seems too dry and crumbly, add more water a teaspoon at a time. If it's too sticky, add more flour.
- Knead the dough by machine or hand for ten to fifteen minutes, until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If using a stand mixer, allow the machine to rest every five minutes.
- Shape the dough gently into a ball and place into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 60 minutes, until it is puffy and has doubled in size.
- Gently stretch the dough into a rectangle, with the short side of the rectangle as long as the long side of the loaf pan you will be using for baking. Tuck in the corners and top of the dough, and roll into a long. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
- Cover with heavily greased plastic wrap and place in a warm place to rise again, until the dough rises to be one inch above the top of the loaf pan. When it is ready, preheat the oven to 350 degrees. Generously flour the top of the loaf with flour.
- Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf pan and allow to cool fully on wire rack. Bread stays fresh 2 days at room temperature, or 2 months frozen.
Nutrition Facts : Calories 129 kcal, Carbohydrate 26 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AMERICAN SANDWICH WHITE LOAF - MIDWEST
Make and share this American Sandwich White Loaf - Midwest recipe from Food.com.
Provided by Mrs Goodall
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook.
- With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
- Increase speed to medium-low and knead until the dough is smmooth and elastic, about 10 minutes. (If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough cleas the side of the bowl but sticks to the bottom.).
- Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, aout 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with palctic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours. **see variation for proofing instructions).
- Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger, 1 1/2 hours.
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bring a kettle of water to boil. Gently brush the loaf with the remaining 1 tablespoon butter. Set the loaf pan on the oven rack and place an empty metal loaf pan next to it. Fill the empty pan about half full with the boiling water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40-50 minutes. Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
Nutrition Facts : Calories 2429.6, Fat 53.2, SaturatedFat 31.3, Cholesterol 131.9, Sodium 4932.4, Carbohydrate 424.8, Fiber 14.7, Sugar 64.8, Protein 60.6
MIDWEST MEATLOAF
Steps:
- Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing.
WHITE BREAD SANDWICH LOAF
Provided by Food Network Kitchen
Categories side-dish
Time 4h30m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, whisk together the flour and salt and set aside.
- Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.
- Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
- Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
- Transfer the bread loaf to a cooling rack and cool completely before slicing.
EASY WHITE SANDWICH LOAF
An easy but detailed recipe with lots of tips on how to create a perfectly mixed, kneaded, risen, shaped, proven and baked loaf of bread!
Provided by Mrsgrew
Time 3h25m
Yield Serves 22
Number Of Ingredients 4
Steps:
- For sandwich loaf tin: 807g strong white flour 11g instant yeast 16g salt 565ml water
- You will need: 2 x large mixing bowls, Digital weighing scales, Cling film, Spatula or wooden spoon, Sunflower oil for greasing tin, Olive oil for greasing mixing bowls, Rolling pin, Jug to measure water, Dough scraper, Dough lame, Loaf tin, Tin for putting water into to create steam, And plastic spray bottle (optional)
- A very important point regarding loaf tins, a lot of tins say they are 2lb, but actually aren't and this can lead to the dough collapsing because it isn't properly supported or the dough's oven spring going over the sides because the tin is too low. The best way to work out the size of your tin is to put it empty on weighing scales, fill it with water to the top and work out how many ml there are for example 1300ml is 1300g. You want a dough that is 60% volume of the tin for white flour or 70% for wholegrain of the tins volume for a loaf that will fill the tin well. So based on the 1300ml we would need a white dough that is 780 (to work this out I divided 1300 by 100 x 60 to work out 60 percent which gave me 780, this is weight of the dough before baking). The best tin in my opinion is an 800g sandwich loaf tin (23cm long, 12cm wide and 12cm tall) which needs more than 800g of dough, so don't be confused by tin size labels. To adjust recipes to suit tin volumes, here is a website with a dough converter: http://bakerybits.co.uk/dough-calculator-bakerybits
- Measure out the flour, and put yeast and salt on opposite sides of the bowl. A good way to measure water is on the weighing scales using a jug as 1ml of water weights the same as 1g so 350ml is 350g. Make a well in the middle add the water a bit at a time, using a spatula or a spoon continuing mixing until all water has been added. You will notice that it becomes difficult to mix the dough with just the spatula, so use your hands instead to fold the dough over on itself inside the bowl until it feels firm and comes together.
- Lightly flour the work surface and knead the dough for 10 minutes, use a bit more flour if you need to, a dough scraper is very useful at this stage. Divide the dough into two and oil 2 mixing bowls with olive oil, put each ball into 2 separate glass bowls, the bowls should be big enough to allow the dough to at least double in size. Move the balls around so they are covered in the oil. Cover with Clingfilm and leave for a 1 hour and 30 minutes.
- Just before 1 hour and 30 minutes is up, turn on the oven to 220 conventional, 200 fan and Gas mark 7, make sure the shelves are arranged so a tin can fit in and the dough has enough room to rise 2-3 inches above the top of the tin, also you need to be able to have a empty tin (I use a 20cm or 8 inch sandwich cake tin) which will be later filled with boiling water to create steam. I have two shelves, one right at the bottom for the empty tin and one on the next level where the loaf tin will go. To test if your dough has risen, use to wet fingers to gently press about 1 inch into and poke two holes into the dough, if the holes stay then the dough has risen enough as it doesn't have any more energy to fill the holes, if it fills in then it needs more time, so keep checking and testing every 5 minutes. If the holes collapse then it has over risen, no need to panic as we just take time off the proofing time. For example if it has over risen by 10 minutes, we reduce time that the dough proofs in tin by 10 minutes and put it into the oven.
- Next, lightly flour the work surface, make sure you have lightly oiled the tin with sunflower oil (not olive or vegetable as they vaporize) and you have a rolling pin. Punch both dough's down removing the air, join both together and knead for 30-60 seconds. Then fold the edges of the dough into the centre, moving the dough round as you do, you should end up with a tight ball; this creates tension on the surface of the loaf and helps give the loaf structure. Place the ball on the work surface and using both hands slightly underneath, continue until all the dough is rolled up and sealed. Using a rolling pin, roll the dough out to a large rectangle, the width should be no wider than the tin. When you have done this, start with one end and fold over the dough about a good inch or two from the bottom, using the heel of your hand press firmly on the seal, roll the roll of dough forward and seal again, remember to press firmly as you do. Keep going until all the dough has been rolled and sealed, put the dough into the tin with the seal at the bottom and gently flatten the dough roll in the tin. This video will help: https://www.youtube.com/watch?v=wx5I5O_RoeI
- Cover the tin with a tea towel and leave to rise for 30-35 minutes, less if it has over risen. Fill the empty tin that is in the oven with hot/warm water. You can also use the spray bottle to create more steam. To check if the dough has proven enough using your small finger gently poke the dough in the corner, if it fills back then it needs another 5 minutes and then check again in another corner, if it doesn't fill back in then it is ready for the oven. Use a dough lame to score the bread before going into the oven. This controls the oven spring and stood the crust from tearing open. You can cut straight down the middle or a few diagonal cuts across the width of the dough.
- The oven should be at the right temperature, steamy and ready for the tin. You can sprinkle water on top and dust with flour and gently rub to give a stone baked affect, you can also spray (using a plastic spray bottle) the top of the dough as this will keep the crust softer for longer and allow for more oven spring. You can also spray the oven before and after the loaf goes into the oven but once the oven door is closed do not open the door for the first 5-10 minutes as this is when the oven spring happens and the crust forms. I would also recommend that you slash the top of the dough with a very sharp serrated knife or dough lame, you can do a long vertical slash all the way down the middle of the loaf, but my personal favorite is 3-4 equally spaced diagonal cuts, make sure that they are quite deep.
- Bake at 220 conventional, 200 fan and Gas mark 7 for 20 minutes, remembering to turn the loaf every 10 minutes for an even bake. Turn down to 200 conventional, 180 fan and gas mark 5-6, for 35 minutes, then remove from the loaf from the tin and put back on the shelf for 5 minutes, the loaf if ready when removed from the tin it sounds hollow like a drum. For extra crispiness, you can remove the loaf from the tin and place back in the oven for a further 5 minutes. Let the loaf cool down on a wire rack.
CHEF JOHN'S WHITE BREAD
I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h10m
Yield 10
Number Of Ingredients 12
Steps:
- Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
- Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
- Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
More about "american sandwich white loaf midwest recipes"
SIMPLY SANDWICH BREAD (RECIPE + VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (513)Category Bread
- Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
FARMHOUSE WHITE SANDWICH BREAD - TALES FROM THE …
From talesfromthekitchenshed.com
Ratings 93Calories 162 per servingCategory Bread, Breakfast, Lunch, Side Dish
OLD-FASHIONED SANDWICH LOAF | NIGELLA'S RECIPES
From nigella.com
CLASSIC MEATLOAF WITH OATMEAL RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
HOMEMADE AMISH WHITE BREAD YIELDS 2 DELICIOUS …
From gluesticksblog.com
EASY WHITE SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
AMERICAN SANDWICH BREAD - BROWN EYED BAKER
From browneyedbaker.com
EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
FAST & EASY WHITE BREAD, BEST HOMEMADE BREAD
From jennycancook.com
HOMEMADE WHITE SANDWICH BREAD - MY FARMHOUSE …
From myfarmhousetable.com
AMISH WHITE BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (17)Total Time 2 hrs 15 minsCategory BreadCalories 241 per serving
- In a large bowl of a stand mixer with a dough hook attachment, add the warm water, sugar, honey and yeast and stir to combine. Allow the yeast to proof until foamy. Once the yeast is bubbly, add the salt, oil, and 2 cups of flour and mix well. Continue adding flour, one cup at a time, kneading with the dough hook on medium speed until the dough is smooth, about 5 minutes. Once the dough is smooth, transfer it to a large bowl, coated with a tablespoon of oil, turning the bread dough to coat the outside in a thin layer of oil so it doesn't dry out. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
- Once the dough has rise, punch it down (like, literally just make a fist and push it once right in the center of the risen dough). Divide the dough in half and shape into loaves by forming two oblong balls of dough and placing each loaf into two oiled 9x5-inch bread pans. Cover loosely with a clean cloth and allow the loaves to rise for another 30-45 minutes, or until dough has risen about 1 inch above pans.
- When the dough is close to being ready to bake, preheat the oven to 350 degrees. Bake at the loaves for 28-30 minutes, until the tops are golden brown. Rub the top of each loaf of bread with a pat of butter as soon as you pull them out of the oven, then turn the loaves out onto a clean cloth or cooling rack. Slice and use for sandwiches, toast, or just slathered with butter, honey, or jam.
EASY AMISH SMALL LOAF BREAD RECIPE • A WEEKEND COOK®
From aweekendcook.com
’50S FROSTED SANDWICH LOAF – LOST RECIPES FOUND
From lostrecipesfound.com
14 SIGNATURE SANDWICHES FOUND ACROSS AMERICAN'S HEARTLAND
From wideopeneats.com
14 OF AMERICA'S MOST POPULAR SANDWICHES - AMERICAN …
From countryliving.com
SIMPLE SANDWICH LOAF RECIPE | BON APPéTIT
From bonappetit.com
ONE-OF-A-KIND MIDWEST SANDWICHES | MIDWEST LIVING
From midwestliving.com
SOFT WHITE BREAD RECIPE - BAKING A MOMENT
From bakingamoment.com
WHEAT SANDWICH BREAD - THE FEATHERED NESTER
From thefeatherednester.com
AMERICAN SANDWICH BREAD | COOK'S COUNTRY RECIPE
From americastestkitchen.com
COUNTRY WHITE SANDWICH BREAD RECIPE - BAKER BETTIE
From bakerbettie.com
OUR FAVORITE SANDWICH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PAUL HOLLYWOOD'S WHITE LOAF | BAKING RECIPES | GOODTO
From goodto.com
THE BEST MEATLOAF SANDWICH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
A SLICE OF COMFORT: 50 FAVORITE RECIPES | MIDWEST LIVING
From midwestliving.com
HOMEMADE WHITE BREAD FOR SANDWICHES - SMELLS LIKE HOME
From smells-like-home.com
AMISH WHITE BREAD MINI LOAVES - AMANDA'S COOKIN'
From amandascookin.com
THE BEST FLUFFY WHITE BREAD RECIPE - TARA TEASPOON
From tarateaspoon.com
THESE SANDWICH SHOPS SHOW MIDWESTERN FOOD IS FAR FROM BASIC
From chicago.eater.com
AMERICAN SANDWICH BREAD | THE SPLENDID TABLE
From splendidtable.org
THE BEST WHITE SANDWICH BREAD {STEP-BY-STEP} - THE COOK'S TREAT
From thecookstreat.com
SOUTHERN MEATLOAF RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
CLASSIC AMERICAN SANDWICH BREAD THAT ALMOST MAKES ITSELF
From splendidtable.org
CLASSIC AMERICAN REGIONAL SANDWICHES - ALLRECIPES
From allrecipes.com
AMERICAN SANDWICH WHITE LOAF - MIDWEST RECIPE - FOOD.COM
MEATLOAF SANDWICH WITH HOMEMADE GRAVY | THE COZY APRON
From thecozyapron.com
20 FROSTED PARTY SANDWICH LOAF RECIPES TO MAKE… OR AVOID
From clickamericana.com
FOODCOMBO
JOLYN'S EXTRA SOFT WHITE BREAD RECIPE — BLESS THIS MESS
From blessthismessplease.com
WALTER SANDS' BASIC WHITE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE: AMERICAN SANDWICH WHITE LOAF MIDWEST
From travelingwithyou.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love