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?
How to make French Sandwich Loaf:
3 1/2 to 4 cups all-purpose flour
1 package yeast
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.