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I love a new bread idea! And when I got this comment on my Hot, Crusty French Bread, I knew it had to be done!
I love your website but I do have one question: I made this bread two days ago and it was wonderful. But I was wondering if you thought it was okay to add a little oil and let it proof a second time in a 1-1/2 pound loaf pan so that I get a more sandwich bread shape? I’m new to bread baking and have limited tools on my student budget, but I like the texture of this bread so much that I would like to use it for sandwiches. Thanks, Adam
First of all, do we not love Adam? How cool is he? A college guy who bakes! (Girls, grab him while you can!)
Back to the bread…. Sandwich loaf bread from my favorite french bread recipe! Why not?
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How to make French Sandwich Loaf:
3 1/2 to 4 cups all-purpose flour
1 package yeast
(rapid-rise recommended)
1-1/2 cup warm water
salt to taste
1 tablespoon olive oil
In a large bowl, combine water with yeast, salt, and oil. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Don’t go adding all that flour at once! Add a little at a time. The amount of flour is approximate; exact amount may vary and you may need less.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Punch down using extra flour; shape and place in a greased loaf pan. Let rise a second time. Bake for about 30 minutes (or until brown) in a 350-degree oven.
This makes a fabulous sandwich bread! It has a slightly different texture from sandwich bread made from Grandmother Bread and a different taste (there’s no sugar in this recipe), but hey, life is so much more fun with variations! And this is a great one. I loved it!! In fact, it reminded me a little of sourdough sandwich bread, and it’s very crusty.
Let me know what you think, and wow, isn’t Adam wonderful? Think he’ll wait till Morgan grows up? Cuz she’s gonna need a guy who bakes. She’s kinda lazy…….
See this recipe at Farm Bell Recipes and save it to your recipe box.
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grace and peace,
julie
8:34
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I haven’t been able to try your bread yet, but I hope to soon.
8:49
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Suzanne, you’ve probably done this, but your bread makes fabulous french toast.
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10:53
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Any man who cooks is HOT, and one who bakes bread. . . WOW!
Mine is chief cook around here. His cooking is one of the (many) reasons I married him.
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11:22
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I cheated and have it baking in the breadmachine now, its still rising.Looks good so far.
11:39
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I want to know what else he cooks, since I’m at the pop-a-Weight-Watchers-frozen-entree-in-the-microwave stage of my life. Maybe he has an older brother who cooks! No, wait, that’s not right…Maybe his father is single and cooks. Sad to say, I’m quite old enough to be Adam’s father.
-Kim
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-Kim
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11:02
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Here’s a great recipe for Pfannkuchen (German-style pancakes)
1 cup unbleached flour
1 cup + 1 tsp. whole mild
two eggs
1 tbs. sugar
Create a well and add the eggs to the flour. Mis in half of the milk and get out the lumps as best you can. Slowly add the second half of milk and sugar. Let this rest for 15 to 30 minutes. I prefer 30 minutes.
While the batter is resting, get out your favorite tart apple and slice it think. SUPER THIN.
In a small Teflon skillit, head oil to medium heat. Fan out the apples and cook for two to three minutes until soft. Add the batter so that it covers and just coats the entire bottom of the pan. We’re looking for a batter that is thicker than a crap but not as thick as a buttermilk pancake. You will know when the first side is done (2 minutes maybe) and flip fast so that the apples stay nice and pretty. Cook again for a minute.
Add your favorite toppings. Butter, cinnamon and sugar are traditional as is powdered sugar. I like maple syrup on mine or sometimes peanut butter and a little apple sauce on top. These will and should have a “chewy texture” because of the egg and there being no baking powder or soda.
Variation: Omit the sugar and add a pinch of salt for savory Pfannkuchen. Top with ham, cheese, roasted veggies and roll up for a Bavarian tortilla! Guten Appetit!
11:10
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I also wanted to say this is such a fun recipe for kids to help mix and it’s an alternative to that pancake mix that has a long list of chemicals I can’t understand but are overpowered by three simple, yet frightening words: just add water.
Try this, it’s even great for a snack and for a quick dessert. Add a scool of vanilla ice cream when the Pfannkuchen is still warm, dust with cinnamon and sugar and presto!
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ANY bread can be made in a loaf pan. I have never made French Bread (or Italian Bread) any other way. Does me no good if I can’t make a sandwich out of it. Or if 13 can’t make a sandwich out of it. Or 9 can’t make toast (he loves him some toast)
Another option: bake it as baguettes, cut it lengthwise and make sub sandwiches.
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Hooray for Adam for asking, and BLESS YOU SUZANNE for testing it out! Makin’ this one this weekend.
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This is so nice–a college man that bakes his own bread, this is a man that is truly destined for greatness.
Adam, when you find your Eve, she is going to be one lucky lady.
Suzanne, can I do this in my bread by just adding the oil to the water?
Thank you.
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