Sandwich bread

Yield: 20 Servings

Measure Ingredient
1½ teaspoon Active dry yeast
2¼ cup Bread flour; divided
1 tablespoon Nonfat dry milk powder
2 tablespoons Gluten
2 tablespoons Powdered whey; optional
1 teaspoon Salt
1 tablespoon Butter; margarine or
\N \N Shortening
1 \N Egg
¾ cup Warm water

Place ingredients in ABM in order given (or reverse if necessary so liquids are added first). I put the egg in the bottom of a measuring cup and add warm water to equal ¾ cup. I add more water, if necessary, by tablespoon as the machine starts to mix. Set machine for Normal or Manual setting. I confess that since this is used primarily for sandwiches and my machine makes round loaves, I generally use the Manual setting. To do this, take the dough from the machine when it beeps and quickly form into a log shape.

This goes into a large loaf pan covered with a towel and doubles in size in about 45-60 minutes. Bake at 350 degrees for 30 minutes. Cool on rack.

This makes excellent plain bread for sandwiches. I vary the recipe by substituting whole wheat flour for up to 1 cup of the bread flour and have also tried using oat flour or finely ground oatmeal in place of ½ cup of bread flour. ¼ cup of wheat germ in lieu of same amount bread flour is another additive that works well.

From: Bread-Bakers Archives:

Similar recipes