Soft and fluffy sandwich bread — Hot, fluffy and moist, this sandwich bread. The ingredient is secret and keeps it damp and fluffy — acid meal! This is the perfect PB&J bread or sandwich for barbecues!
Homemade Sandwich Bread Recipe (Soft & Fluffy!)

Easy Sandwich Bread Recipe

I found that I didn't have a sandwich Bread recipe on my homepage. Not that I eat too many sandwiches, but after I have tried this bread, I can start.

It is smooth, fluffy, and sweet. This Homemade sandwich bread. It is made of a secret ingredient that keeps it moist and fluffy: a cup of avenous meal, which also provides a little chewiness and texture, is kneaded in a dough. You definitely don't think when you bite into the finished bread, oh there's oatmeal here. This is an ingredient of a stealth operator.

It's the Homemade version of White Wonder bread. This is better, vegan. I was never a crusty guy with a baguette. Give me tender and delicate crustiness every day.

This basic white Bread recipe makes one small bread ideal for our family and uses just 2 cups of meal for the whole loaf. I read bread and rolled recipes sometimes, and they begin by adding five to 6 cups of flour. Craziness. For once we don't have to have the lot of food.

Thanks to the oatmeal, it's warm and fluffy, with a little chewiness. You never would know that oatmeal is the secret ingredient. Even when you mix the dough, you won't think this whole glass of sloppy oatmeal will simply disappear.

It would produce great French toast or barbecue cheese. It's marvelous with butter, jam or sweetheart and toasted. I made bacon and cheese minus BLT's, and they met rave reviews.

Next, using the butter and jelly sandwich for a Homemade peanut.

What’s in Sandwich Bread?

You will need to prepare this soft and fluffy bread:

  • Water
  • Old-fashioned oats
  • All-purpose flour
  • Canola oil
  • Light Brown Sugar
  • Instant dry yeast
  • Salt

How to Make Sandwich Bread

Start with boiling water, pour over oats and allow to mix about 15 minutes at room temperature. Using the thermometer, I urge you. You don't want to apply too much hot oatmeal to your yeast or you're going to ruin it. However, it must be warm enough to turn the yeast on. This refers to me in the 130F range because I have used platinum red star yeast. Temperature is dictated by the brand of yeast.

Add warm oatmeal to a blending bowl of meal, yeast, Brown Sugar , oil, and water splash. If you knit by hand, knead 10 minutes or until it comes together, add as little extra Meal as I can, and I allowed my stand mixer to knead for about 6 min.

Put the dough into a greased bowl after kneading and cover, then let it rise for approximately 90 minutes in a warm, free place or double its size. Preheat your oven to 400F for 1-2 minutes and then shut it down. Create a comfortable atmosphere. This creates a warm place of 90F.

Slide in the tub, wait for the yeast to work. Make sure you have your oven off.

Down, punch on a bleached surface or silpat and knead about 3 minutes after the dough has doubled. Form it into a 10 "by 6" rectangle with your fingers, just eyeball. It's baked in an 8-by-4-inch pot and you want to have about 10 inches on the long side of the pot.

Fold on the short sides to form a tight circle, so that the dough is around 8 inches thick. There is no turning, about three turns.

In the saucepan, cover and allow the cylinder to rise for 60 or 75 minutes before they are doubled. Sprinkle with cinnamon, beard, ground Ginger optionally, when rolling. Or go dill, cabbage or thyme for savory.

Bake until domed, golden and puffy, for about thirty minutes. It ought to be hollow when pressed.

Technically, the inner temperature should reach 210F, but with the long dagger-like spear of the thermometer I have problems stuffing my lovely bread. I rarely do so unfortunately, except I am very unsure and depend on visual information and taping.

Due to the fact that the cooling process is actually part of a bread-making operation, let the bread cool completely until it is cut into it.

How to Store Sandwich Bread

By wrapping a fully cooled bread in the plastic wrap, I store Homemade sandwich bread and put it inside a Ziplock gallon size, where it remains fresh for about five days.

Can I Freeze Sandwich Bread?

Yeah, this basic white bread freezes well, can be made from the beginning to the end, cooled, and stored in a jar or a ziplock freezer-safe for up to three months.

Can I Make This In a Bread Machine?

Since I don't have one and never tried one, I don't know.

Do I Have to Use All-Purpose Flour?

Since I really needed soft bread, I used all-purpose flour. Brown meal should yield a chewier loaf. How the whole meal of wheat would work I don't know. If you try, I suggest that you do not use more than 1 cup (50% of the total amount). I 'm afraid it won't go up well and could get dense and heavy.

Can I Use Gluten-Free Flour?

I haven't tried this soft gluten-free meal sandwich recipe, so I can't comment or recommend it. I have never baked gluten-free, Homemade yeast bread, so it's completely out of my wheelhouse. I would use the best of your favorite blend!

Do I Have To Use Instant Yeast?

Also the listed yeast was used to make this recipe and I didn't try it with other yeast types. If you have active dry yeast that is not classified as immediate, I can not refer to your tests.

With great success, I use this instant yeast.

Tips for Making Fluffy Sandwich Bread

It's a very damp and sticky but controllable dough. The less flour is added to bread, the more sticky dough is tolerated, the lighter and flourisher the bread. I might have added a new half-cup or more meal, but I refrained from doing this and dealt with it. And in return, I've got a sweet, fluffy loaf.

It could be that your yeast wasn't fresh or you killed your yeast by adding too hot water if you do not properly raise your sandwich brown.

It is critical that you keep the Brot completely cool before you slice it, because if you try to slice it, you will flatten the Brot.

Soft and Fluffy Sandwich Bread

This soft, crispy, and moist sandwich bread. The ideal white bread for a PB&J or grilled cheese is simple to make.

  • Prep Time 15 minutes
  • Cook Time 30 minutes
  • Inactive Time 2 hours 45 minutes
  • Total Time 3 hours 30 minutes

Ingredients :

  • 1 cup boiling water
  • 1 cup old-fashioned whole rolled oats (not quick cook or instant)
  • 2 cups all-purpose flour (bread flour may be used and will create a heartier, chewier bread)
  • 1/4 cup water (from the tap, not hot and not cold)
  • 2 to 3 tablespoons canola or vegetable oil
  • 2 tablespoons light brown sugar, packed
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum
  • pinch salt, optional and to taste

Instructions :

  • In a little pot, whisk to mix for boiling water on a breeze. Remove and cool, allow about 15 minutes to reach a temperature of about 130F. (I use Platinum Red Star Yeast which requires such temperature; allow mixture to cool down to the ~100F range, or to provide package directions, for other types of instant dry yeast).
  • Mix the flour, 1/4 cup water, butter, brown sugar, instant dry yeast, and cooled oatmeal in a bowl of a stand blender fitted with dough hook (or a large mixing bowl, then kneaded by hand for about 10 minutes).
  • At low speed or until the dough develops wet, shaggy, knead for 5 to 7 minutes. The dough is very hydrated and sticky, but it is not too wet to mix any additional meal. In contrast, add a quarter of a cup of water if it is too dry. Fixing too moist at the side is always better than dry when making bread.
  • After kneading, put the dough into a wide, grated bowl and cover the dough with a plasticwrap and allow it to rise for about 90 minutes or double in size in a dry, free location. Preheat your oven to 400F for 1-2 minutes and then shut it down. Create a comfortable atmosphere. This creates a warm place of 90F. Slide in the tub, wait for the yeast to work. Make sure you have your oven off.
  • Down, punch on a bleached surface or silpat and knead about 3 minutes after the dough has doubled. Form it into a 10 "by 6" rectangle with your fingers, just eyeball. This will be a little longer on the long side than the baker. Fold the short sides so that the dough reaches approximately 8 inches. Roll to form a similar ring. Not much is to be spinning, around 3 spins. Sprinkle with sugar, snuff, ground Ginger optionally when rolling. Or go dill, cabbage or thyme for savory.
  • Place the cylindrical in the bowl, seam down on one side, spray the 8 by 4-inch loaf bottle with blurred cooking pulp (or grate and meat pan). Top with plasticwrap and allow for about 60 to 75 minutes to rise in a warm, non-destigmatic place.
  • Preheat the oven to 350F in the last minutes. Bake until domed, gold and puffy for about 30 minutes or till. It ought to be hollow when pressed. The inner temperature is expected to reach 210F. Cool bread for 5 to 10 minutes until it turns out on a wire rack, until slicing.

Notes :

  • I put the bread in a gallon-size ziplock, where it stays fresh about 5days, by wraking a fully refrozen loaf in plastic wrap.
  • Broth is very well freezing and can be cooled and stored in a jar that is air-tight or ziplock for up to 3 months, from beginning to end.
  • I like this bread toasted and sprinkled with butter or cinnamon-sugar butter. I like it. I like it! It produces fantastic cheese grilled and Homemade peanut butter, French toast and jelly sandwiches.

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 172Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 14mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 3g


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