TXMary2 Posted February 6, 2011 Share Posted February 6, 2011 ....how do you make one that works for sandwiches? I have made bread before, but it is too flimsy for sandwiches. Also, it doesn't last more than a couple of hours because my family smells it and then gobbles it up. Quote Link to comment Share on other sites More sharing options...
Anita in NC Posted February 6, 2011 Share Posted February 6, 2011 I make bread rolls. They are better to make sandwiches. Plus it is easy to adjust the size and they seem to last longer because I can say you only get one bread roll right now. So I use the bread maker to do all the kneading and first rise. Then I take out the dough, portion into bread rolls let them rise again in a warm oven and then bake. Quote Link to comment Share on other sites More sharing options...
TXMary2 Posted February 6, 2011 Author Share Posted February 6, 2011 I make bread rolls. They are better to make sandwiches. Plus it is easy to adjust the size and they seem to last longer because I can say you only get one bread roll right now. So I use the bread maker to do all the kneading and first rise. Then I take out the dough, portion into bread rolls let them rise again in a warm oven and then bake. So the recipe is the same for rolls as for bread, you just break it into smaller portions? Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 6, 2011 Share Posted February 6, 2011 The only solution to your family gobbling it up, is to make more than they can eat in one setting. I make 2 loaves if it's just a side to a meal but I make 4 loaves if I actually want enough to make sandwiches. As far as sandwich bread goes, the key is to make it the day before. it firms up after it sits a while and makes it easier to slice. Quote Link to comment Share on other sites More sharing options...
TXMary2 Posted February 6, 2011 Author Share Posted February 6, 2011 The only solution to your family gobbling it up, is to make more than they can eat in one setting. I make 2 loaves if it's just a side to a meal but I make 4 loaves if I actually want enough to make sandwiches. As far as sandwich bread goes, the key is to make it the day before. it firms up after it sits a while and makes it easier to slice. When you let it sit, is it just out in the open air or contained in something? Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted February 6, 2011 Share Posted February 6, 2011 Let it sit on the counter overnight (or even for a couple of days/nights), and it is much easier to slice. I just cover mine with a kitchen towel. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted February 6, 2011 Share Posted February 6, 2011 The only solution to your family gobbling it up, is to make more than they can eat in one setting. I make 2 loaves if it's just a side to a meal but I make 4 loaves if I actually want enough to make sandwiches. As far as sandwich bread goes, the key is to make it the day before. it firms up after it sits a while and makes it easier to slice. :iagree: I picked up a couple used breadmachines at Goodwill for $3-7 each. I've got three running right now. 1nd loaf - for immediate consumption 2nd loaf - for lunch 3rd loaf - for tomorrow. Personally I prefer to make sandwiches with the bread when it's had a chance to sit overnight in the fridge. Quote Link to comment Share on other sites More sharing options...
Dawn in OH Posted February 6, 2011 Share Posted February 6, 2011 I have to set limits on how much bread can be eaten per person in one sitting. I've got one kid that would LIVE on bread items if permitted to do so. I don't think the wheat bread I'm making is sturdy enough for sandwiches, but everyone else seems to disagree with me. Quote Link to comment Share on other sites More sharing options...
Anita in NC Posted February 6, 2011 Share Posted February 6, 2011 So the recipe is the same for rolls as for bread, you just break it into smaller portions? Yes, the recipe is the same. I just portion the dough out into bread rolls. Quote Link to comment Share on other sites More sharing options...
lcelmer Posted February 6, 2011 Share Posted February 6, 2011 Yes, the recipe is the same. I just portion the dough out into bread rolls. I would love to get the recipe! Quote Link to comment Share on other sites More sharing options...
taffnus Posted February 6, 2011 Share Posted February 6, 2011 I make my own bread and it's great for sandwiches. I do find though, that the results often change with weather and I get much better, consistent results with my Bosch mixer than with my old Kitchen Aid. The loaves last at least 4-5 days. Usually one loaf is half gone by the end of day one. Oh, I store them in doubled, large bread bags. With that said, my recipe (after tweaking from other recipes): 1/2c warm water 1 T honey 2 T yeast Mix and let these sit while you prepare the rest. 2 c. warm water 1/3 c. olive oil (can be adjusted) 1/3 c. honey (can be adjusted) 3 c. whole wheat flour Mix together in mixer until smooth. Add and mix: 2 t. sea salt 2 eggs (this softens the bread but you can certainly leave out - you can also experiment with adding gluten but I figure this is healthier and I still get good results) Add yeast mixture and mix together. Add approx. 4 c. whole wheat flour and machine knead approximately 8 minutes. That's all there is to it with the Bosch. It should be slightly sticky to the touch after kneading. If you add so much flour that the dough doesn't stick to you at all, your loaves will be dryer and more crumbly. I then take it out with oiled hands and pat down, cut in half, roll into loaves and place in buttered pans. When it rises, bake 350 degrees approx. 28 minutes. Again, this is what works for me, with my mixer. I'm finished with two loaves in 90-120 minutes (start at breakfast and ready by lunch). Quote Link to comment Share on other sites More sharing options...
TXMary2 Posted February 6, 2011 Author Share Posted February 6, 2011 Let it sit on the counter overnight (or even for a couple of days/nights), and it is much easier to slice. I just cover mine with a kitchen towel. OK- thanks! Quote Link to comment Share on other sites More sharing options...
Emmy Posted February 6, 2011 Share Posted February 6, 2011 I make my own bread and it's great for sandwiches. I do find though, that the results often change with weather and I get much better, consistent results with my Bosch mixer than with my old Kitchen Aid. The loaves last at least 4-5 days. Usually one loaf is half gone by the end of day one. Oh, I store them in doubled, large bread bags. With that said, my recipe (after tweaking from other recipes): 1/2c warm water 1 T honey 2 T yeast Mix and let these sit while you prepare the rest. 2 c. warm water 1/3 c. olive oil (can be adjusted) 1/3 c. honey (can be adjusted) 3 c. whole wheat flour Mix together in mixer until smooth. Add and mix: 2 t. sea salt 2 eggs (this softens the bread but you can certainly leave out - you can also experiment with adding gluten but I figure this is healthier and I still get good results) Add yeast mixture and mix together. Add approx. 4 c. whole wheat flour and machine knead approximately 8 minutes. That's all there is to it with the Bosch. It should be slightly sticky to the touch after kneading. If you add so much flour that the dough doesn't stick to you at all, your loaves will be dryer and more crumbly. I then take it out with oiled hands and pat down, cut in half, roll into loaves and place in buttered pans. When it rises, bake 350 degrees approx. 28 minutes. Again, this is what works for me, with my mixer. I'm finished with two loaves in 90-120 minutes (start at breakfast and ready by lunch). What size pan do you use? I have load pans from pampered chef - is that the right size? Quote Link to comment Share on other sites More sharing options...
Jennifer in MI Posted February 6, 2011 Share Posted February 6, 2011 We usually toast the bread we're going to use for sandwiches. Quote Link to comment Share on other sites More sharing options...
northcoast Posted February 6, 2011 Share Posted February 6, 2011 http://www.tammysrecipes.com/homemade_wheat_bread We use the above recipe for our sandwich bread and love it! I do use the "conditioners" suggested to make a softer whole wheat loaf. I'm not to the point of grinding my own flour but use whole wheat flour bought in bulk. And for the citric acid used, I crush a vitamin C pill and use a pinch. Good luck! Quote Link to comment Share on other sites More sharing options...
taffnus Posted February 6, 2011 Share Posted February 6, 2011 What size pan do you use? I have load pans from pampered chef - is that the right size? I have a 10" pan and a 9" pan. You could easily get 2-10" loaves out of this, otherwise they get too big for bags. Quote Link to comment Share on other sites More sharing options...
annlaura Posted February 7, 2011 Share Posted February 7, 2011 The bread I've been making lately has been great for sandwiche, and I can slice it super thin for DS4. It makes a big batch of dough that will keep in the fridge for a week or two, and can make any kind of loaf shape or rolls or pizza crust. The sourdough bread I used to make didn't hold up well for sandwiches unless it was toasted. Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted February 7, 2011 Share Posted February 7, 2011 Here's the recipe for our daily sandwich bread: 4 cups whole wheat flour 4 cups flour 2 cups raw oatmeal 1 cup cracked wheat (optional) 4 cups water 6 T oil 1/4 cup sugar 2 T yeast 5 tsp salt I mix it all together, let it rise until doubled, divide it into four loaves, then let it rise again (90 minutes) and bake at 375 for about 40-45 minutes. YUM! It does not slice well straight out of the oven (like all breads), but the next day you can slice it pretty thinly. I put two loaves in the fridge, two in the freezer for later in the week. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted February 7, 2011 Share Posted February 7, 2011 I use this recipe: http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx except I do mostly whole wheat flour and 1 cup or so white bread flour. And if you don't mind an all-white loaf, this recipe is incredible: http://ayearinbread.earthandhearth.com/2007/05/t-his-bread-which-i-call-farmhouse.html and use sea salt, don't sub another type. You can get a big bottle of it at Costco for a few bucks and it gives the bread such an amazing flavor. I also love the shaping tutorial she has linked in that post. I followed it and got the most beautiful loaves I've ever made in my life. I hated to cut into them they were so pretty, LOL. Quote Link to comment Share on other sites More sharing options...
TXMary2 Posted February 7, 2011 Author Share Posted February 7, 2011 Here's the recipe for our daily sandwich bread: 4 cups whole wheat flour 4 cups flour 2 cups raw oatmeal 1 cup cracked wheat (optional) 4 cups water 6 T oil 1/4 cup sugar 2 T yeast 5 tsp salt I mix it all together, let it rise until doubled, divide it into four loaves, then let it rise again (90 minutes) and bake at 375 for about 40-45 minutes. YUM! It does not slice well straight out of the oven (like all breads), but the next day you can slice it pretty thinly. I put two loaves in the fridge, two in the freezer for later in the week. I am going to try this one later today! Thanks. Quote Link to comment Share on other sites More sharing options...
RanchGirl Posted February 7, 2011 Share Posted February 7, 2011 (edited) this is the recipe I use for sandwich bread: light oat bread I substitute a couple things: - butter for margarine - honey for the brown sugar And I use half freshly ground whole wheat flour, half bread flour (instead of all-purpose flour). It is delicious! Edited February 7, 2011 by RanchGirl typo Quote Link to comment Share on other sites More sharing options...
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