Sahara Sand Bread Recipes

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SAHARA SAND BREAD



Sahara Sand Bread image

Great machine bread recipe. Excellent for sandwiches, toast and nutrition. Yum!

Provided by Jackie Boehm

Categories     White Bread

Time 3h10m

Yield 12

Number Of Ingredients 10

½ cup warm water (110 degrees F/45 degrees C)
½ cup warm milk (110 degrees F/45 degrees C)
1 tablespoon lemon juice
2 ½ cups bread flour
½ cup whole wheat flour
1 ½ teaspoons salt
1 tablespoon margarine, softened
1 tablespoon olive oil
1 tablespoon white sugar
2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.2 g, Cholesterol 0.8 mg, Fat 2.8 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 306.4 mg, Sugar 1.7 g

SABRINA'S SANDWICH BREAD



Sabrina's Sandwich Bread image

Now that I have conquered a easy delicious whole wheat bread, I decided to find a good white bread recipe to make from scratch. So far this one is the winner. This recipe comes from Martha Stewart's July 2004 magazine. Easy and it just tastes great!

Provided by lisar

Categories     Yeast Breads

Time P1DT35m

Yield 2 loaves

Number Of Ingredients 8

2 envelopes active dry yeast
2 cups warm water (about 105°)
1/4 cup honey or 1/4 cup granulated sugar
3 tablespoons melted unsalted butter, plus
1 teaspoon melted unsalted butter, for bowl
2 tablespoons coarse salt
6 -7 cups all-purpose flour, plus
more flour, for dusting

Steps:

  • Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
  • Add honey, butter and salt; whisk until yeast is dissolved.
  • Let stand until foamy, about 5 minutes.
  • Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
  • Add 3 more cups of flour; mix until incorporated.
  • On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
  • Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
  • Preheat oven to 400.
  • Butter two 4 ½ by 8 ½ inch loaf pans.
  • Punch down the dough; transfer to a lightly floured surface.
  • Divide dough in half.
  • Gently knead each piece until smooth.
  • Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
  • Place loaves, seam side down, in buttered pans.
  • Let rise until dough reaches top of pans, 15 to 20 minutes.
  • Brush top of loaves with butter.
  • Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
  • Let cool slightly in pans on wire racks; unmold.
  • Let cool until just warm before slicing.

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