Hello one & all...one of my greatest challenges as a "from-scratch" cook has been trying to find a bread recipe that will slice well for sandwiches. My husband loves homemade bread but does not want slabs on either side of his filling...he wants nice, normal sized slices. Well, I am happy to report that I have finally found one! Perfect texture and, if you wait till fully cooled, slices perfectly.
Sandwich Bread
2 1/4 tsp active dry yeast
4 tsp vital wheat gluten (you can find this in most baking departments, I'm sure. Found mine at Molasses Hill Bulk Foods in Alexander)
2 TBSP dry milk
1 1/2 tsp salt
3 cups flour (white, wheat or blend...I have tried 1/2 and 1/2 and all WW. Both really nice...)
3 TBSP sugar
2 TBSP olive oil
1 1/4 cups warm water
Mix dry ingredients, add water and oil. Mix well and knead till elastic; adding a bit of flour as needed so it does not stick to you! (Meaning you can poke it and the hole will pretty much fill back in! Around 4-6 minutes.) Cover and let rise for about 1 hour. Form dough into a loaf and place in a buttered loaf pan. Cover and let rise until it looks pretty. Bake at 375 for 20-25 minutes or till it is as brown as you like it. Remove from the pan to cool and do not slice till fully cooled. (Better even to bag when cool and slice the next day...)
Make and enjoy! Blessings, Eve
