Making Basic Sandwich Bread


Lately we’ve been making bread and the kids get so into it just like they do into so many of the foods we make from scratch. The kneading is their favorite part and all of them must have a turn. And my own favorite part is the lovely scent of bread baking reaching the entire house. And the benefit is we eat bread free of any chemicals and made with simple ingredients. The recipe I use is one for white bread that I altered to add whole wheat flour. I have a different recipe however for 100% whole wheat bread which will come later. However this bread is absolutely delicious – enjoy!

Basic Sandwich Bread

1 cup warm water

1 1/2 tbsp yeast

1 3/4 cups of milk

1/4  cup melted butter

3 tbsp sugar

1 tbsp salt

1 1/2 cups of whole wheat flour

5 1/2 cups of unbleached flour


Combine 1/2 cup of water, the yeast and a pinch of sugar until the yeast bubbles (about 10-15 minutes). In a large bowl mix the remaining water, milk, butter, sugar and salt. Add the yeast mixture and then mix again. Add 2 cups of unbleached flour and mix until it’s smooth then continue to add flour a 1/2 cup at a time (starting with the whole wheat flour) until the dough starts to pull away from the bowl. Then place the dough on a flour surface and knead until it’s smooth and no longer sticking to your hands. In my stand-alone mixer I’m able to knead it until it’s just about fully kneaded and then we finish it by hand. Coat a bowl with oil (I use olive oil) and then place the dough into the bowl, cover with a cloth and let rise at room temperature about an hour or until it doubles by half. Punch it down and knead again for a few minutes and then divide the dough in half. Coat your loaf pans (you’ll need 2 9×5 loaf pans). Shape each dough into the width and length of your loaf pan (so into a rectangle) and  then place each in the loaf pans. Cover with the cloth and let them rise again for about half hour, serrate the dough with a knife and bake until golden or sounds hollow in a preheated oven at 350F. Let it cool completely before removing from the pans and slicing.



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About the Author

Giselle Baturay is a mother, herbalist, aromatherapist, prenatal and postpartum educator, boutique owner, community builder, gatherer of dreams, task juggler and a lover of life.

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