PERFECT SANDWICH BREAD
I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. **I am sorry you didn't have success.. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey. here is the link http://www.expertvillage.com/video/19818_bread-ingredients-measure.htm
Provided by newmama
Categories Yeast Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
- put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
- add flour, start with 3 cups. mix with a sturdy spoon until smooth.
- add in more flour, one cup at a time until it gets to hard to stir.
- turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
- put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
- sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
- cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
- place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
- if you choose, brush with the egg for a nice glossy look (i prefer it).
- bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
- the bread is done when it's golden and sounds hollow when you tap on it.
- remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
- cool at least 10 minutes before cutting.
Nutrition Facts : Calories 126.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 203.4, Carbohydrate 23.2, Fiber 1, Sugar 2.2, Protein 3.7
THE PERFECT SANDWICH
Make and share this The Perfect Sandwich recipe from Food.com.
Provided by MizEmerilLagasse
Categories Lunch/Snacks
Time 1h20m
Yield 3 large sandwiches, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; line a sheet pan with foil.
- Slice the tomatoes and onion to about 1/4-1/6 of an inch thick.
- Wrap the garlic in foil and place on the sheet pan along with the onions and tomatoes.
- Drizzle the onions and tomatoes with olive oil and sprinkle with salt and pepper.
- Place in the oven and roast for 1 hour.
- When done remove from the oven and unwrap the garlic, cut it in half and squeeze all the cloves out of it into a small bowl; stir in the butter.
- Take the ciabatta and cut them in halves.
- Evenly spread on the garlic butter mixture on both sides of the bread then begin to layer the bottom half with cheese, then pastrami, then beef, then onion, tomato, more cheese and then the top half of the bread.
- Wrap the sandwiches in foil and place on a clean sheet pan.
- Place another sheet place on top, and weight it down with a big iron skillet.
- Place in the 325°F oven and 15-20 minutes.
- These sandwiches are great to make ahead of time too!
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- Choose a good bread. I start with an unsliced loaf of ciabatta (or another type, if they’re sold out) from a local baker. I find that pre-sliced bread gets too soggy too fast.
- Grab some mustard. After cutting the ciabatta loaf lengthwise, smear mustard on the bottom slice. But not just any mustard. I prefer a well-rounded mustard because it works best with the meat to come.
- Next, stack up the meat and cheese. On top of the mustard goes the meat: pastrami or roast beef, ham, or cured meats. If you want all three, I use that order from bottom to top.
- Add your veggies. Now shingle on thinly sliced tomatoes and red onions (marinate the raw onions in salt, pepper, olive oil and red wine vinegar for about 5 minutes for true sandwich glory).
- Put it together. Now I smear mayonnaise on the top bread slice since I’m a sucker for mayo and it’s so good with the lettuce. (Psst: Light mayo is A-OK here.)
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