Sandwich Bread

I have been thwarted the last two times I have purchased sandwich bread from the local Stonehouse Bakery.  They use good ingredients but their bread has been afflicted with bread mold the last two times.  This last time, I bought it the day it was made and it still had 4 days left on the exp. but before I could eat a slice – low and behold – spores were growing right under the label.  Boucci recommends something w/ a sourdough starter for longer life expectancy but there are days where I want a nice, soft sandwich.  Not, a sandwich that requires me to gnaw on it or burn a lot of energy chewing.  Yes, some days I am lazy like that and just don’t want to work my jaw muscles.   Mine are pretty toned and all but I just don’t feel like that is an area I need to strength train daily.

I decided no more throwing good bread to my worms.  (Yes, we are proud worm farmers – more on that another day).  So here is my go-to loaf for soft, sandwich bread.

1.5 cups of warm water (102-105 degrees)

1 tablespoon dry yeast

1 heaping tablespoon of honey or sugar

1.5 teaspoons salt

1/4 cup oil (I have used various types with good results.  DO NOT use a high quality olive oil as they do not like heat).

2 3/4 cup all purpose flour

1.5 cups whole wheat or white whole wheat flour

* King Arthur Flour is my favorite.  They are now making organic versions.

1.  Combine first 4 ingredients and allow to sit 5 minutes

2.  Add oil then flours and knead for a few minutes

3.  Let your dough sit in a nice, warm place for 45 minutes – 1hr.  It should double in size.   Meanwhile put a little oil in a 6 cup loaf pan and grease it up.

4.  Gather your dough and form it into a loaf.  Be gentle with it but it should de-poof and you can stretch the top and tuck the sides under.

Let it sit there while your oven warms up to 375 degrees

Bake for 35-40 minutes until it has a lovely brown color.

Let it sit for 10-15 minutes in the pan and then remove and set to cool on a wire rack.

Being around hungry cyclists has been good for my cooking ego.  They have so much gratitude after long rides.  🙂  Young Stephen here recently completed the Lumberjack 100.  Even though he had a mechanical after 5 miles and had to run back and re-start, he churned out an admirable time.  Here’s to completing what you start, hearty appetites and big, soft sandwiches.