Traditional White Sandwich Bread … Two Ways

Just a quick post to let you know that I’m still here.

I decided to share my current favourite bread recipe found on Allrecipes.

Bread dough is so flexible … you can bake it in a loaf pan or in a dutch oven or on a baking sheet. I chose to do two of these using the same recipe and was amazed at the very different results.

In this case, I needed/wanted a nice loaf of bread to make sandwiches with and this old fashioned bread filled that need admirably.

The dough was shaped and proofed in a regular 9×5 inch loaf pan. Five minutes before the end of the baking time, I brushed the crust of the bread with softened unsalted butter. The result was an amazing light and tender crumb with a soft crust. The bread toasted beautifully as well as being delicious spread with some unsalted butter or strawberry jam.

Back in June, I bought myself an oval banneton. I’ve only used it once so far, for a sourdough loaf. But, of course, you can proof a regular yeast bread in a banneton as well. So I did. And played with some creative scoring.

Proofed dough, rice flour for dusting the banneton, a brand new razor blade for scoring and the oval banneton.

Before and after proofing

Scored loaf ready for baking and the finished loaf

Even though the shape isn’t as suitable for sandwiches and toasting, this would make an impressive loaf to serve to your family or company.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s