Monday, September 3, 2012

Homemade Sandwich Bread | The Hungry Mouse

Homemade Sandwich Bread | The Hungry Mouse

Bookmarking this here.  It worked so well, I'm doing it again today.  Now....where to get organic flour in bulk?

Homemade Sandwich Bread 
(recipe from The Hungry Mouse), some of the wording and directions have been changed, and more notes added to aid myself
Yields 2 standard loaves

2 cups lukewarm water
2 Tbls. sugar
1 Tbls. dry active yeast
2 Tbls. butter, softened
5 1/2 cups all purpose flour + more for kneading the dough (I’ve been using bread flour)
1 Tbls. Salt
35 minutes from start (gather ingredients, proof yeast, knead dough)
1 hour wait for rise
5 minutes to knead, cut and place in pan
1 hour wait for rise
35 minutes to bake
(3 hours 15 minutes from start to finish)


proof the yeast
  • Put the water and sugar in a large mixing bowl. (2 cups water, 2 Tbsp. sugar) 
  • Whisk to dissolve the sugar. 
  • Toss in the yeast. (1 Tbsp.) 
  • Whisk again to dissolve. Let set for 5-10 minutes to give the yeast time to work. 
  • After 5-10 minutes, there should be a thick, creamy layer on the surface of the water, yeast is active. 
make the dough
  • Add flour (5 ½ cups) and salt (1Tbsp.) into the bowl with the yeast. 
  • Cut your soft butter (2 Tbsp.) into pieces 
  • Add the butter in with the flour. 
  • Mix well to combine the ingredients. (If you’re using a stand mixer, go back the The Hungry Mouse page for directions, I don’t have a stand mixer, yet) 
  • Knead the dough for 3-5 minutes. 
  • It’s ready when it’s formed a smooth ball that feels elastic-y when you touch it and very little of the dough will stick to the sides of the bowl.
the first rise
  • Round the dough up into a ball. Put it in a large, lightly greased bowl. 
  • Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down. 
  • Let it sit in a warm place for about an hour, or until it’s doubled in size. If you check it after about 15 minutes, you should notice that it’s started to grow: 
  • After about an hour, your dough should be doubled in size. 
form the bread loaves
  • Sprinkle flour on your hands. 
  • Punch the dough down. (Basically, just poke it a bunch and smoosh the air out of it.) 
  • Knead it a couple of times (I do this in the bowl) and form it into a neat ball. It should be smooth and tacky, but not sticky. 
  • Sprinkle a little flour on a board. Set the dough ball on the flour. 
  • Cut ball in half. Each half will become one loaf. 
  • Knead each loaf a few times by folding it in thirds over and over. 
the second rise
  • Lightly grease two one-pound loaf pans. Set the formed loaf in one of the pans. Repeat with the other ball of dough.
  • Set the pans in a warm place, uncovered.
  • Let the loaves rise like this for about an hour, or until they’ve doubled in size.
  • About 15 minutes before your hour is up, preheat your oven to 350 degrees.
bake the bread
  • When your loaves have doubled in size, put them into your preheated 350-degree oven for 35-40 minutes. 
  • When they’re done, the tops should be a nice light brown. 
  • Take the pans out of the oven. 
  • Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finish cooling on a rack. 
  • (A good tip for checking if your bread is cooked through? Thump on the bottom of the loaf. If it makes a hollow sound, you’re bread is baked through.) 
  • Let them cool to room temperature before slicing. When you slice bread that’s hot out of the oven like this, the remaining loaf can get a little gummy. 
  • Bread will keep well, tightly wrapped on the counter or the fridge, for about 4 days. If, of course, it lasts that long.

pretty good lookin!

pretty good tastin'

The second time I made these it rose much higher during both rising sessions, and the loaves were taller.  I'm not sure what I did differently.  There wasn't a hurricane, so that might have made a difference, I don't know.  I do know, this recipe is a keeper.


I'm almost out of flour today, so I'm going to break the recipe in half and make sure it works that way.  So here goes 1 loaf.

1 cup lukewarm water
1 Tbls sugar
1 1/2 tsp dry active yeast
1 Tbls butter, softened
2 3/4 cups all purpose flour + more for kneading the dough (I’ve been using bread flour)
1 1/2 Tsp Salt

No comments:

Post a Comment