Does anyone here make your own sandwich bread?

[alfie]

I have noticed that the loaves of bread I usually buy for sandwiches has become smaller in recent weeks. My sister and I live together and we usually eat sandwiches for lunch. I have tried several different recipes listed as sandwich bread but the texture is never similar to the commercial loaves. They don't hold together as well. They also have a grainy texture.

Any suggestions?

Thanks, Susan

[FarPoint]

1. King Arthur Flour ..

Their recipes and sandwich bread loaf pan works for me.

Pullman Style....

&ab_channel=GoinBatty

[appleannie1]

2. You might be kneading in too much flour.

When you do that, the bread becomes crumbly when baked. Just put a scant amount of flour on board when kneading or use a dough hook to mix it until it comes cleanly away from the sides of the bowl.

[Squinch]

8. So, when kneading by hand and it is so gooey, I should just keep kneading and that

will reduce the gooeyness? It will eventually stick together and not stick to the kneading surface?

This may be my problem.

[appleannie1]

9. Just lightly dust the board and clean your hands often. I have a dough hook with my mixer but I

used to make 11 loaves at a time and had to do all the mixing and kneading by hand. I had 7 kids and we only ate homemade bread.

[Squinch]

10. Wow! That is dedication!

[catbyte]

3. I like this recipe. And toasting it absolutely amazing. In fact, I just might make a loaf today.

Thanks for reminding me!

&t=7s

https://foodwishes.blogspot.com/2019/05/chef-johns-white-bread.html

[FarPoint]

4. I seem to enjoy and trust Chef John's recipes.

no drama...just how he does it...

[forgotmylogin]

5. This was my go-to recipe when I made bread.

It's the fastest start-to-finish, and the crumb is similar to store bought bread. You can also seal your bread loaves in a bag for a while which will soften the crust to make it easier to slice.

[FarPoint]

6. I love Ina's Honey White Bread...

https://www.foodnetwork.com/shows/barefoot-contessa/videos/flour-power

[Wellstone ruled]

7. Simple and fast

and sure fired solution to your thingee. Just buy frozen Rhodes Bread Dough. The Numbers work dollar and cents wise. Buck and a few cents per loaf. Nothing like Home Made Bread in the Kitchen. Slice it as thick as you want. We use both Wheat(3 per package)as well as white(5 per package)all the time. Follow the directions on the bag,thawing takes a few hours,and baking takes only 23-28 minutes.

And if you like Artisan style bread,instead of Bread Pans,use a cookie sheet or Coffee can. You would be amazed at the whimsical Sammies you can create.

[Postal Grunt]

11. If you're going to bake bread at home,

you really ought to learn to use a scale to weigh your ingredients. While there are a lot of recipes that use volume measurements, there are plenty of recipes that use weight. Using weight, in particular metric measurements, you can gain the advantage of consistency . A small kitchen scale that will weigh up to 5 kg or eleven pounds is all most people need and you can find them at any Walmart or Target store for less than $25 USD. If you aren't yet persuaded, check out the "Fresh Loaf" site and see what a home baker can achieve.

[alfie]

12. Lots of good hints and recipes.

I can't wait to get a new loaf started. Now, I just have to decide which recipe to try first. I definitely want to try them all. I'll report back a I try each one.

Thanks, Susan

[Marthe48]

13. You might try a brioche recipe

I tried that last summer and the texture was really nice. I think this is the recipe I followed:

https://www.theclevercarrot.com/2013/05/light-brioche-hamburger-buns/

I have made rolls for my family for years. I learned from a recipe I've used that more sugar and butter will give you a moist crumb.

To get the crust soft on any yeast bread, you can put a small pan of water in the oven on the lower rack. I used to to that, and it helps.
Always, when my bread or rolls come out of the oven, I set it on a rack. I leave it in or on the pan, butter the top, and cover it loosely with a slightly damp paper towel. Damp as in drying your fingertips on it. If it gets too damp, it might sog the bread. If the paper towel seems too damp, you can put a dry paper towel on the buttered crust and then put your damp paper towel over. let it sit about 10 minutes. The steam from the bread and the damp towel work like magic to soften the crust.

My basic dough:
To proof the yeast:
1 tbs of yeast
1/4 cup lukewarm water
1 tsp sugar
Mix together and let it sit for several minutes (10 is good)

2 cups scalded milk, cooled to lukewarm
4-6 tbs sugar (I use 4)
4-6 tbs butter, soft or melted and cooled (I use 4)
1 tsp salt
1 egg
about 6 cups of sifted flour, measured out and set aside

In a large bowl, mix the butter, sugar and salt into the lukewarm milk. Add a cup of flour, mix in and add the yeast. Add the egg and mix well. Add enough flour (about 3 cups) to make a soft dough. Put a cup of the remaining flour on your board and knead it into the bread. If the dough is still sticky, add more flour on the board, until the surface of the dough is smooth, elastic and doesn't stick. Form it into a ball and place in a large buttered bowl. Brush butter on the top of the dough. Cover and let rise until doubled in bulk (stick 2 fingers in, if the holes remain it is doubled. Punch down and let it rise again until double. Form into 2 loaves, place in the loaf pans and let them rise again until they are nicely risen. Bake at 350 degrees for about 50 minutes, center rack. Test for doneness by tapping. They should sound hollow. Brush the tops of the loaves with butter, cover with slightly damp paper towels and let them rest about 10 minutes, until the crust feels soft. Remove from the pans and let them cool completely before wrapping loosely and storing.