Easy sandwich bread

It was a little like déjà vu.  The scenario leading up to me trying this sandwich bread recipe was very similar to what happened when I first learned about the super-easy English muffin loaf bread recipe.

Just like last time, I was watching a show from America's Test Kitchen on PBS. The subject was an easy-to-make sandwich bread - one that's a no-knead batter bread. In essence, it was the same promise (just a different kind of bread this time) - an easy, tasty, homemade bread without a lot of time or effort.  

I might have been calmer this time, not quite as fanatic as the first time I heard of this notion of a batter bread recipe (basically, a bread dough that's mixed together like a batter without any kneading) that I could actually tackle.  All the same, I still went in search of my notepad, wrote down the recipe, and got in the kitchen within a few days to give it a try.

Just like that English muffin bread recipe, this one looked so easy and I had to see if it would pan out that way in "real" life.  Hooray...it really did!  I may not have the skills to get the top of my bread even or looking as smooth and lovely as it turns out on TV but as I went through the steps of making this bread, everything happened as it should have.

So the story with this sandwich bread recipe is simple.  The recipe relies on more water and more yeast to create a wet, sticky, batter-like dough.  Mixing happens in the stand mixer but you don't even need the dough hook, using the standard paddle attachment instead. Because of the higher than typical amount of yeast and water, you only need two short rises - about 20 minutes each - before popping it in the oven.

There really weren't any surprises and the dough behaved just the way I saw it unfold on the show.  The result was a fragrant bread with a soft texture and a nice, mild flavor.

I'm thrilled to know I can practically whip up a loaf of sandwich bread at home as long as I've got some instant yeast and basics around the house!  I may not bake my own bread regularly but whenever I do, it feels like I've managed some sort of magic trick. I'm glad so many "magicians" are willing to share their secrets with us.

Classic American loaf bread

Having finally worked up the nerve to start using yeast and making breads like the English muffin loaf and multigrain bread, there was a classic that I really wanted to try.  That would be the basic American loaf - or sandwich - bread...otherwise known simply as: white bread.

Nowadays, I'm all about whole wheat breads both for nutritional reasons and because I actually prefer that inherent nuttiness you get with them.  But growing up, it was all about the white bread and it certainly has a special place in my heart.  Sometimes, only a good slice or two of classic old-fashioned white bread will do.  And a piece of buttered white toast is like a taste of childhood; it makes me think of breakfast at the local diner and the stack of very-buttery white toast I used to devour. 

This white sandwich bread recipe from Cook's Illustrated did not disappoint.  It turns out a big loaf of the best kind of fresh, sweet white bread that you might find at a good bakery.  It reminded me of the loaves I buy at Japanese bakeries when I get the chance, and was better than the ones I sometimes pick up at an Asian bakery nearby.  The one thing that always bothered me about the white bread at that bakery was how thin/hallow the bread is.  Once toasted, I could barely butter a slice without ripping it.  No such problem here.  This bread was sturdy enough to be sliced as thin or thick as I liked.

I enjoyed the nice chewiness to the bread, and more importantly...the flavor!  I think it's easy to forget that white bread can actually have great flavor because of the bland options we're used to from the supermarket.  Combined with the lovely sweet aroma, homemade bread is something a girl can get hooked on. 

One thing I was taken aback by was how huge the loaf turned out!  I'm not complaining because I'd much prefer a big, lofty loaf to a squat, flat one but it took me by surprise.  I suppose it was the result of using high-gluten bread flour, without any whole wheat flour in the picture.  When my son and I peeked into the oven, we both thought something had to be wrong.  I half-expected the loaf to collapse but luckily, there were no such problems.

I used bread flour and I've read somewhere that sandwich bread made with it - as opposed to all-purpose - tends to rise higher given the higher amount of gluten.  The recipe called for bread flour but all-purpose can be used as well if not available.  Since I had both flours on hand, I went with the first option.  Next time, I just might use a mix of the two and see how that turns out.

My family and I enjoyed this bread a whole lot.  I've stowed a few of these big slices in the freezer for French toast.  Otherwise, we ate the rest, toasted and slathered with an array of toppings.  

And, of course, it makes a great sandwich!  My son was partial to this grilled cheese and salami one I made for him.