We've been looking for a bread recipe that would take the place of our store bought sandwich bread. The our first attempt was with a Honey Oat Wheat Bread. The bread was good but not at all ideal for sandwiches because it was really crumbly and unstable.
So I literally googled "sandwich bread in bread machine" and a blog came up by a girl who is on a low budget and wanted a good sandwich bread that didn't fall apart. Perfect! So I tried it and it really is the best sandwich bread. I mean we were looking for something that was similar to the typical kinda squishy, lightly browned sandwich bread from the store, not necessarily the ideal bread for every occasion. So I thought I would share my discovery.
1 1/3 cups warm water
2 tsp salt
1/3 cup olive oil. (Not the same with veg. oil)
1 1/2 cups whole wheat flour
2 1/2 cups bread flour
2 Tbsp and 2 tsp sugar
3 tsp yeast
In bread machine combine water, salt and oil.
Add both flours atop liquid ingredients-
spread it out so it is a barrier between the liquid ingredients and what you will add next
In one corner of bread machine add sugar
Make a little well or whole in the middle of the flour surface and place yeast in the whole
[[I like making the dough in the machine and then baking the bread in a bread pan in the oven so that is how these directions are aimed. If you prefer to make the whole thing in the bread machine-which is how the original blog post recipe was done- just set the bread machine to bake and select light ]]
Back to the recipe::
Set bread machine to dough cycle.
After the cycle is complete (about an 1 hour and 20 minutes) remove dough and put into a lightly greased bread pan and allow to rise for about 1 hour.
Then, bake for 30-40 minutes on 300 degrees.
From bread maker to bread pan-Don't let the clumpy texture fool you, the rising will fix that.
Risen bread before it goes into the oven.
The bread dumps right out of the pan, no hassle!
Here is a picture of the "perfect sandwich slices" that we are so excited about!!
We are on our second loaf. Between breakfast toast and sandwiches the two of us went through a loaf in less than a week. But I'm going to try and keep up with one a week so we probably need to slow down on our bread eating. The blog post had an update saying she tried it with sunflower oil rather than olive oil and she thought it was even better. I don't have sunflower oil so I decided to just go with EVOO until I was sure I would be making it regularly. So, I can't speak for the update yer but that is the baker's tip.