Whitesandwichloafwithpoolish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY WHITE SANDWICH BREAD



Easy White Sandwich Bread image

This Easy White Sandwich Bread is the easiest homemade bread recipe that's hearty and tender, and turns out perfectly every time with the best golden crust!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Bread

Time 2h

Number Of Ingredients 7

2 1/2 cups lukewarm water
1 tablespoon instant yeast ((or use active dry yeast))
1 tablespoon honey (or other vegan honey substitute)
6 1/4 cups all purpose flour
1 teaspoon salt
1 egg
1 tablespoon water

Steps:

  • Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
  • Let sit for about 4-5 minutes.
  • Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
  • Turn the mixer on low speed and mix until a soft dough forms.
  • Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
  • Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
  • Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
  • After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
  • Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
  • Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
  • Let them rise again in a warm, draft-free place for about 20 minutes.
  • Preheat your oven to 400 degrees Fahrenheit.
  • Whisk together the egg and water to make the egg wash (if using).
  • Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
  • After baking, remove from the pans and place the loaves on a wire rack to cool completely.
  • Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.

Nutrition Facts : ServingSize 1 slice, Calories 191 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g

BASIC SOFT WHITE SANDWICH LOAF



Basic Soft White Sandwich Loaf image

Provided by Rose Levy Beranbaum

Categories     Bread     Bake     Advance Prep Required

Yield Makes: two 8-by-4-by-4 1/2-inch-high loaves (1 1/4 pounds/581 grams)

Number Of Ingredients 15

Dough Starter (Sponge)
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
Equipment
two 8 1/2-in-4 1/2-inch loaf pans, lightly greased with cooking spray or oil
a baking stone OR baking sheet
Flour Mixture and Dough
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 cups plus 3 tablespoons (about 11 ounces or 311 grams)
dry milk, preferably nonfat: 1/4 cup (1.5 or 40 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
unsalted butter, softened: 9 tablespoons (4.5 ounces or 128 grams)
salt: 2 1/4 teaspoons (15 grams)
Optional: melted butter: 1 tablespoon (0.5 ounces or 14 grams)

Steps:

  • 1. Make the sponge. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, Scrape down the sides of the bowl, and cover with plastic wrap.
  • 2. Make the flour mixture and add to the sponge. In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine.)
  • 3. Mix the dough.
  • Mixer Method Add the butter to the bowl and mix with the dough hook on low speed (#2 if using a KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
  • Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Hand Method Add the salt and butter to the bowl and, with a wooden spoon or your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with.)
  • Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky (sticky) enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-quart dough-rising container or bowl, lightly oiled with cooking spray or oil. Push down the dough and lightly spray or oil the surface. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) until doubled, 1 1/2 to 2 hours.
  • Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package, or give it 2 business letter turns and set it back in the container. Again oil the surface, cover, and mark where double the height would now be. (It will fill the container fuller than before because it is puffier with air.) Allow the dough to rise for 1 to 2 hours or until it reaches the mark.
  • 5. Shape the dough and let it rise. Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf: begin by gently pressing the dough (or lightly rolling it with a rolling pin) into a wide rectangle; the exact size is not important at this point. (A long side of the dough should be facing toward you.) Dimple the dough with your fingertips to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over the left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. (If you have a lot of experience shaping, you may prefer at this point to rotate the dough 90 degrees-a quarter turn.) Starting at the top edge of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and forth, gradually work your way toward the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under.
  • Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
  • 6. Preheat the oven. Preheat the oven to 350°F 45 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
  • 7. Bake the bread. Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210°F). Halfway through baking, turn the pans around for even baking.
  • 8. Glaze and cool the bread. Remove the bread from the oven and set it on a wire rack. Brush the top of the bread with the optional melted butter. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.
  • ULTIMATE FULL FLAVOR VARIATION
  • For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature and then refrigerate it for 8 to 24 hours. If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough.
  • POINTERS FOR SUCCESS
  • • If not using the dry milk, you can replace 1 cup of the water with 1 cup milk, preferably nonfat, scalded (brought to the boiling point) and cooled to lukewarm.
  • UNDERSTANDING
  • A greater amount of sponge dough starter (pre-ferment) offers a fuller flavor in this "plain" bread, so almost 50 percent of total amount of flour is used in the sponge, compared to the usual 30 percent of hearth breads.
  • If using liquid milk, it is scalded to deactivate the enzyme in it that could make the dough sticky.
  • Baking the bread at too high a temperature, would result in too thin a crust, which would cause keyholing, or caving in at the sides of the loaf. Therefore, this bread is baked at 350°F. It is also important for the bread to be thoroughly baked so that the crust is firm enough to prevent it from compressing. The loaves should not be cut until completely cool for the same reason.
  • THE DOUGH PERCENTAGE
  • Flour: 100% Water: 66.3% (includes the water in the butter and honey) Yeast: 0.74% Salt: 2.3% Butterfat: 15.9%

WHITE SANDWICH LOAF WITH POOLISH



White Sandwich Loaf With Poolish image

A good portion of the flour in this recipe is fermented before the dough is made to better convert the flour to sugars and generally improve the flavor. This pre-ferment is called a poolish and is allowed to bubble and develop a nice aroma and flavor. This recipe is my take on Syd's White Sandwich bread from another site. While the process can take up to 3 days, the active time making the bread is the normal amount of time, long resting periods are added to improve flavor.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 15h35m

Yield 1 loaf, 18 serving(s)

Number Of Ingredients 8

1 2/3 cups all-purpose flour (unbleached, 213 g)
7 1/2 ounces water (room temperature, 213 g)
1/8 teaspoon instant yeast (3 pinches)
2 cups bread flour (255 g)
4 ounces buttermilk (111 g)
1 teaspoon butter (6 g)
1 teaspoon salt (rounded tsp table salt, 8.5 g)
2 teaspoons instant yeast (7 g)

Steps:

  • Make the poolish, cover and leave at room temperature for about 8 hours.
  • Add the other ingredients and mix well.
  • Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
  • Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
  • Pre-shape into a ball and let rest for 5 minutes.
  • Preheat oven to 400 F with a pan on the bottom for steaming.
  • Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
  • Place in an oiled loaf pan (9"x 5"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
  • Add 1 cup hot water to steam pan (don't drip on the door glass).
  • Score the loaf and place in the center of the oven.
  • Reduce oven setting to 375°F.
  • After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
  • Cook for 20 to 30 more minutes until the loaf is 205 F internally.
  • Remove from the loaf pan and cool on a rack.
  • note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up.

More about "whitesandwichloafwithpoolish recipes"

SUPER SOFT WHITE SANDWICH BREAD - POOLISH METHOD - YOUTUBE
super-soft-white-sandwich-bread-poolish-method-youtube image
Apr 30, 2021 Recipe: https://yummyeasycooking.blogspot.com/2021/04/super-soft-white-sandwich-bread-poolish.html SUBSCRIBE & never miss a video! 🔔 HIT that BELL to recei...
From


FARMHOUSE WHITE SANDWICH BREAD - TALES FROM THE …
Jan 10, 2022 Using a sharp greased knife, make 3 slashes in your loaf at a 45° angle before lightly dusting your loaf top with a little flour. Place your bread in the oven and then quickly pour a cup of hot water into the pre-heated baking tin. …
From talesfromthekitchenshed.com


EASY WHITE SANDWICH BREAD (SOFT-CRUST) - JO'S KITCHEN …
Jun 18, 2021 Add soya milk followed by maple (golden) syrup and give it a quick stir over a low heat to ensure that milk warms up a little (becomes lukewarm to touch). Set aside. Put the flour, salt and yeast in a large mixing bowl or bowl of …
From joskitchenlarder.com


FORKISH'S OVERNIGHT WHITE - FIRST POOLISH - THE FRESH LOAF
Baked at midnight! 12 hour pre-ferment, 2.5 hour bulk ferment, 3 folds in the first hour, 1 hour proof. 425 oven * (see below): 30 minutes covered, 15 uncovered .The aroma after 30 minutes …
From thefreshloaf.com


SYD'S WHITE SANDWICH BREAD - THE FRESH LOAF
Dec 3, 2011 White sandwich bread may not be as exciting as many but it sure is delicious. Especially following Syd's poolish formula. I have made this several times but never felt I had …
From thefreshloaf.com


WHITE SANDWICH BREAD - BAKE WITH PAWS
Jul 19, 2017 Let it proof in a warm place for about 45 - 60 minutes or until the dough reaches 0.5cm - 1 cm below the height of the pan (still be able to slide on the lid). Baking: Cover the pan with lid. Bake in a preheated 190 C oven for …
From bakewithpaws.com


BEST SOURDOUGH FARMHOUSE WHITE SANDWICH LOAF [EASY …
Aug 23, 2023 7am - Feed your sourdough starter (I do 1:1:1 because I want to use it today). 10am - Mix the dough, knead and allow to rise (bulk fermentation). 3pm - Shape the sandwich bread, place into tin and allow to rise again. 9pm - …
From pantrymama.com


WHITE BREAD WITH POOLISH - BREAD EXPERIENCE
Mar 28, 2013 1) Make the Poolish. The night before you plan to bake the bread, whisk the flour and yeast together in a large bowl and add the water. Mix by hand or with a wooden spoon until it is thoroughly blended. Cover the bowl with …
From breadexperience.com


EASY AND DELICIOUS SANDWICH BREAD WITH POOLISH - YOUTUBE
Please note the correct amount of water is 55 grams. See entire recipe here:https://sdartisanbread.com/recipes/In this video, Kathleen provides step by step...
From youtube.com


SIMPLY SANDWICH BREAD (RECIPE + VIDEO) - SALLY'S …
Nov 26, 2019 Cover and allow to sit for 5 minutes. Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed …
From sallysbakingaddiction.com


WHITE SANDWICH LOAF - THE FRESH LOAF
Mar 1, 2011 Poolish 250g all purpose flour 250g water 1/16 - 1/8 of a tsp yeast (more if it is cold, less if it is hot) Mix together and leave for 12 hours. Dough 300g white bread flour 130g milk (scalded) unsalted butter 6g 10g salt 3g instant …
From thefreshloaf.com


THE BEST HOMEMADE WHITE SANDWICH BREAD - THAT …
In the bowl of the stand mixer, combine the milk, eggs, lukewarm tangzhong and about 1/2 of the flour mixture. On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add in the second …
From thatbreadlady.com


RECIPE WHITE SANDWICH LOAF WITH POOLISH - YOUTUBE
Recipe - White Sandwich Loaf With PoolishINGREDIENTS: 1 2/3 cups all-purpose flour (unbleached, 213 g) 7 1/2 ounces water (room temperature, 213 g) 1/8 teasp...
From youtube.com


JULIA CHILD’S WHITE SANDWICH BREAD - DINNER WITH JULIE
Mar 4, 2012 1/4 cup butter, softened, or vegetable oil. 1. Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, until it dissolves- if you're not sure of its age, make sure it …
From dinnerwithjulie.com


WHITE SANDWICH BREAD WITH POOLISH - YOUTUBE
Recipe: https://yummyeasycooking.blogspot.com/2021/09/the-best-fluffy-sandwich-bread.html©Yummy treats from Josephine's Recipes Happiness is Homemade with Lo...
From youtube.com


COUNTRY WHITE SANDWICH BREAD RECIPE - BAKER BETTIE
Apr 22, 2024 Step 1: Proof the Yeast. Combine the warm milk, water, dried yeast, and a pinch of the sugar. Stir together and let it sit for 5-10 minutes until it looks a little foamy and bubbles are forming on top. This step gives the yeast …
From bakerbettie.com


FORKISH: WHITE BREAD WITH POOLISH WITH A SLIGHT SOURDOUGH TWIST.
Jan 31, 2020 I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).In the morning the polish had not developed that well partly due to the kitchen being a bit colder overnight. I had some sourdough starter left that I had used to rebuild my starter. So I added 70g of this active starter (rye, 100@ hydration) to the whole mix.
From thefreshloaf.com


Related Search