Sandwich Bread

Course: Bread

Cuisine: American

Keyword: bread, fresh-milled flour, fresh-milled flour bread, sandwich bread, whole wheat bread, whole wheat flour

Prep Time: 4 30

Cook Time: 40

Total Time: 5 10

Servings: servings

Calories: 198kcal

Author: Barbra-Sue Kowalski- Kowalski Mountain

When it comes to baking soft sandwich bread, technique matters! Using both the tangzhong method and a long autolyse, I have finally perfected my sandwich bread recipe!

This is my favorite recipe for sandwich bread, rolls, and buns.

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

1040 grams hard white wheat I like a mix of 740 grams hard white wheat and 300 grams khorasan
2 ¼ cup warm water Use hot water if doing a long autolyse
½ cup olive oil
½ cup honey
3 teaspoon salt
2 small eggs
2 teaspoons vital wheat gluten optional
1 ½ tablespoons. instant yeast

Instructions

Mill the Grains

Mill 1040 grams of hard white wheat and khorosan on a fine setting.

Prepare the Tangzhong

Measure one cup of water from the recipe total and add to a small saucepan. Measure 1/2 cup of your freshly milled flour and whisk it into the water.
On medium-high heat, stir frequently until the mixture begins to thicken. This will only take a few minutes, 8-10 minutes at most. As it thickens, stir until it's a thick paste. Once thickened, set aside to cool slightly.

Mix the Dough

Add the remaining 1 1/4 cups of water to the bowl of a stand mixer. (If you skipped the tangzhong method, add 2 1/4 cups). Once the tangzhong has cooled slightly, add it to the water. Use your whisk to whisk it into the water. It will remain clumpy. But stir it to break it up.
Add the oil, honey, salt, eggs, and the optional vital wheat gluten. Mix until combined.
Add the fresh milled flour and mix at low speed until you create a shaggy dough (you are not kneading the dough at this time). Turn off the mixer when all the flour is mixed in.
Allow dough to rest for at least 30 minutes to 2 hours to autolyse. This allows the fresh ground flour to absorb the moisture in the recipe creating softer bread.
After the autolyse is complete, sprinkle 1 ½ tablespoons of yeast over the top and mix well.
Knead dough. Kneading time will vary based on your mixer. I knead on speed two for 10 minutes.

If your mixer has a cover, leave it open when kneading to allow heat to escape.

Cover the bowl of dough and let rise in a warm place for 1 hour.
Measure the dough and shape. Place bread into greased bread pans.

9x5" Loaf pan: 750-900 grams of dough

13" Pullman Pan with lid: 900 to 1100 grams of dough

Rolls: 50 grams of dough

Buns: 90 grams of dough

Allow to rise for 45 minutes. Preheat your oven to 350 degrees F or 180 degrees C.
Bake at 350 degrees for 40 minutes or until the internal temperature reaches 190 degrees F. Rolls and buns bake for 18 minutes.
Remove bread from pans, allowing them to cool on a wire rack. Brush top with melted butter if desired.

Notes

I get two loaves of bread using a 13" Pullman pan. About 900 grams of dough per loaf.

When making dinner rolls, I weigh each roll, 50 grams, making a modest-sized dinner roll. Bake for about 18 minutes to fully bake.

Want to make Brown and Serve Rolls: Bake for 12 minutes, cool, and freeze rolls for brown and serve rolls. When ready to serve, put frozen rolls on a baking sheet and heat through, tastes fresh baked every time!

For hamburger buns, I like about 90 grams of dough. Brush with an egg wash and sprinkle with sesame seeds. Bake for about 18 minutes.

Nutrition