American sandwich bread

Name: American sandwich bread
Total time: 5 h 10 min
Yield: 12
Ingredients: 750 ml Water; 1.5 tablespoon Yeast; 1 tablespoon Salt; 2 tablespoon Sugar; 100 g Butter; 320 g Semolina; 800 g Wheat flour

Delicious and light wheat bread is the perfect base for a sandwich! Tasty. Unusual. Another great homemade bread recipe. I bake bread in a bread machine, but sometimes I want variety and so I experiment. Sandwich bread obtained from this recipe is finely porous and moist. Fully lives up to its name. And one more advantage: the dough can be kept in the refrigerator for up to two weeks and benefits from this.

92

1005

Josephine Smith

Author of the recipe

Calories

412Kcal

Protein

10gram

Fat

9gram

Carbs

67gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

750ml

1.5tablespoon

1tablespoon

2tablespoon

100g

320g

800g

Step-by-step preparation

Cooking time: 5 hr 10 mins

STEP 1
Ingredients
STEP 2
yeast cap
STEP 3
pour yeast onto flour
STEP 4
mix yeast with flour
STEP 5
add oil
STEP 6
dough
STEP 7
risen dough
STEP 8
greased muffin tins
STEP 9
dough in the form
STEP 10
risen dough in molds
STEP 11
bread from the oven
STEP 12
grease with butter
STEP 13
dough from the refrigerator

Comments on the recipe

Moderator Ksenia

14.08.2023

4.6

To be honest, I've never liked Harry's store bought bread. But, having seen on the website a recipe for Harry's American toast bread for sandwiches and toast, I decided to try making it. I thought that homemade bread would be much tastier than store-bought bread. And I was right. I used premium flour with a high protein content. To begin with, I measured out 700 grams. After kneading, I added another 100 grams. The dough was still a little sticky, but I didn’t add more flour. After 2.5 hours, the dough increased by 5 times. I divided the dough into two parts. I didn’t put the second part in the refrigerator. In my family, white bread is eaten quickly, so I decided to bake a lot at once. I placed the dough on a baking sheet covered with siliconized parchment (I don’t have a special form for bread) and left it for another hour. I baked the bread at 180 degrees for 35 minutes: 15 minutes on the middle level of the oven and 20 minutes on the highest. Before baking, I greased the finished bread with butter, as recommended in the recipe. The bread turned out simply wonderful! Soft, lush, tender. Doesn't crumble when cutting. It has a neutral taste, so it goes with everything. Thank you so much for the recipe! I'm absolutely delighted! I will cook more.

zliuka17

14.08.2023

4.9

Oleg Boyarsky

14.08.2023

4.8

Amazing bread, bomb taste, one of the best recipes!