Try this Yummy Sandwich Bread recipe, or contribute your own.
- Carbohydrate 879.264830031345 g
- Cholesterol 61.00625 mg
- Fat 45.2496375061824 g
- Fiber 62.6182505341482 g
- Protein 164.519127551475 g
- Saturated Fat 17.8954200007997 g
- Serving Size 1 1 Serving (1630g)
- Sodium 254.6555625672 mg
- Sugar 816.646579497197 g
- Trans Fat 8.68634750192595 g
- Calories 4550 calories
Step-by-step
- Insert metal blade in work bowl of food processor.
- Add flours, sugars, salt, ginger, and butter; process for approx. 20 seconds.
- Add yeast and process for approximately 10 seconds more to fully mix the ingredients.
- Add water; process until dough forms a ball in the work bowl.
- Insert dough blade and continue processing for approximately 2 minutes.
- Remove dough to greased glass container; cover loosely with tea towel or plastic wrap.
- Set in a warm, draft-free location until doubled in bulk; punch down.
- Repeat.
- Punch down dough; divide into two equal-sized pieces.
- Form into loaves and place in lightly greased loaf pans.
- Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans.
- Preheat oven to 375F.
- Uncover loaves and bake for 30 minutes.
- Remove loaves from pans and place back into oven, baking for 10 more minutes.
- Remove to cooling racks and cool for at least 30 minutes before slicing.
What the ingredient list fails to reveal is the precise chemical ballet occurring between the proteins, starches, and trace additives during the mixing phase. Bread flour brings a high protein content that develops strong gluten strands when hydrated, whereas whole-wheat flour introduces sharp bran particles that can prematurely sever those developing networks if not managed properly. Adding chilled butter cut into pieces coats the flour proteins with fat molecules, which physically impedes water absorption and yields a tender crumb rather than a dense, chewy brick. Ground ginger acts as a subtle biochemical catalyst; its active enzymes interact with the yeast to support consistent gas production without imparting an aggressive spice profile to the neutral slice.
The Mechanical Mixing Phase
Processing the dry ingredients with the metal blade for twenty seconds ensures even distribution before any liquid touches the bowl. Once the water is incorporated and the dough blade takes over for two minutes of continuous kneading, thermal energy builds inside the mass while the gluten matrix aligns into elastic sheets capable of trapping carbon dioxide. Maintaining a warm, draft-free environment during the initial rises encourages optimal yeast fermentation, leading to a dough that doubles in bulk efficiently without exhausting its sugar reserves. When shaping the loaves into greased pans, watch for the dough to reach the top edge before introducing it to a preheated 375F oven. Baking the loaves for thirty minutes in their pans establishes the outer crust, while an additional ten minutes exposed directly to the heat source guarantees a fully set interior.Cooling and Storage Dynamics
Allowing the baked loaves to rest on wire cooling racks for at least thirty minutes prevents residual internal steam from condensing back into the crust and making it soggy. If storing for later consumption, ensure the loaves cool thoroughly for about ninety minutes before wrapping them tightly to prevent moisture loss. Leftover slices transform exceptionally well into French toast or crisp paninis, as the firm crumb structure absorbs custard efficiently without disintegrating.
