Best 2 American Sandwich Bread Recipes

Indulge in the classic staple of American cuisine - Sandwich Bread. Whether you prefer a simple white bread, a hearty whole wheat, or a flavorful rye, this versatile bread is the perfect companion for your favorite fillings. From the classic peanut butter and jelly to the over-the-top club sandwich, the possibilities are endless. Dive into this curated collection of Sandwich Bread recipes, carefully crafted to suit every taste and occasion. Discover the secrets to creating a soft, fluffy loaf with a perfectly golden crust. Explore variations using different flours, grains, and flavors to elevate your sandwich game. From quick and easy no-knead recipes to traditional methods that yield artisanal loaves, find the perfect recipe to satisfy your cravings. The journey to crafting the ultimate sandwich begins here.

Here are our top 2 tried and tested recipes!

AMERICAN SANDWICH BREAD

American Sandwich Bread image

This comes from The New Best Recipe (published by the editors of Cook's Illustrated), although I found it on http://annieseats.wordpress.com. This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week.

Provided by WickedCook17

Categories Yeast Breads

Time 2h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

Ingredients

3 3/4 cups all-purpose flour
2 teaspoons salt
1 cup warm whole milk (about 110 degrees, I use 2%)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
2 1/4 teaspoons instant yeast (1 envelope)
1 tablespoon butter or 1 tablespoon margarine, softened

Steps:

Mix milk, water, butter, honey and yeast together.
Combine 3 1/2 cups flour and salt in bowl of stand mixer.
Gradually add milk mixture to flour.
Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
Turn dough out onto floured surface, knead briefly to form a small, round ball.
Place dough in a greased bowl, turn to coat.
To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
Preheat oven to 350. Placing a glass dish with boiling water inside.
Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
Brush with melted butter, cool on wire rack.
To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.

Nutrition Facts : Calories 238.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 487.9, Carbohydrate 42.5, Fiber 1.5, Sugar 6.5, Protein 6

AMERICAN SANDWICH BREAD - ABM OR OVEN

American Sandwich Bread - ABM or Oven image

Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times.

Provided by KateL

Categories Breads

Time 2h28m

Yield 1 9-inch loaf, 10 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup warm water (about 110 degrees)
1 cup warm whole milk (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 3/4 cups bread flour
1 3/4 cups whole wheat flour
2 teaspoons salt
2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast

Steps:

**ABM METHOD**.
Add ingredients in order recommended by your ABM manufacturer.
Select Quick setting, and start.
After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
**OVEN METHOD**.
Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
IF USING STANDING MIXER.
Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
Go to Step 20.
IF USING FOOD PROCESSOR.
Mix flour and salt in bowl of food processor fitted with the steel blade.
Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
Process 35 seconds.
Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.

Tips:

Use the freshest ingredients possible. Good quality ingredients will make a big difference in the taste of your bread.
Be patient when making bread. It takes time for the dough to rise and bake. Don't try to rush the process.
Measure your ingredients accurately. Even small changes in the amount of an ingredient can affect the outcome of your bread.
Knead the dough thoroughly. This will help to develop the gluten in the flour, which will make your bread light and airy.
Let the dough rise in a warm place. This will help the yeast to grow and produce gas, which will cause the dough to rise.
Bake the bread at a high temperature. This will create a crispy crust and a fluffy interior.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Making American sandwich bread at home is a rewarding experience. With a little practice, you can easily create delicious, fresh bread that is perfect for sandwiches, toast, or simply enjoying on its own. So next time you're looking for a homemade bread recipe, give this one a try. You won't be disappointed!