How to Make Homemade Sandwich Bread You Can Actually Use for Sandwiches!
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- čas přidán 8. 06. 2023
- Who doesn't want to know how to make sandwich bread you can actually use for sandwiches? If you've ever made homemade bread before, you know one of the trickiest things is getting nice, even slices and having a decent way to store it until you use up the loaf. In this video, I show you a Classic Sandwich Bread recipe from King Arthur Flour and I show you how I prepare the bread so it's ready for making sandwiches, french toast, or anything!
Here's the recipe for the Classic Sandwich Bread by King Arthur Flour:
www.kingarthurbaking.com/reci...
Bread Slicing Contraption
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Bread Bags (Box of 700)
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Bread Pan
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KitchenAid Mixer
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Thank you 🍞
Thank you for watching and taking time to comment!
What did you grease your pan with yes it’s gorgeous wow I’m learning and your kinda answering my question why it crumbles wow I just wish mine would turn out like that how beautiful
I just sprayed some Pam in the pan, but just using some butter and smearing it on with your fingers works too.
I just wanna say I made my bread yesterday and I really took my time and I just cut a piece and it was so delicious I’m about to get another piece that’s how good it is and I waited like you said let it cool and I got one of those bread cutters like you have
@@pamgraves Oh, I’m so happy to hear that! Sometimes it’s just those little things that can make such a big difference in how the final product turns out!
Have you ever added some bread conditioner to your dough?
Do you know I’ve never used that and I don’t know anything about it. Can you recommend anything? I’m always eager to learn new things about making bread.
What size is your bread pan?
The exact one is linked in the show notes. It’s a one pound loaf pan.
Can you please tell me why my bread crumbles and dry just curious not sure what I’m doing wrong but I can’t even cut a piece for a sandwich cause it break’s really bad please tips
There are a lot of things that can cause dry crumbly bread.
Some of the big things to look out for are making sure that you’re not adding too much flour to the dough and then making sure you’re kneading the dough sufficiently to help the gluten structure develop. If you’re kneading by hand and the dough is sticky initially, then it’s easy to keep adding flour so the dough isn’t so sticky, but then you wind up with bread that just has too much flour in it. At the same time if you feel like you have been kneading the dough a long time and it’s probably done, but it isn’t really at that elastic stage, then the gluten structure might not be properly developed, which can lead to crumbly bread. Sometimes if a bread recipe doesn’t have enough fat in it like oil or butter that can contribute, but I would look at those first two reasons and see if those might be coming in to play.
@@OldTimeKnowledge thank you so much this really helped a lot
@@pamgraves It took me a long time to finally get bread to come out right so I can relate to having these struggles. It comes down to a lot of trial and error. I can tell you probably the biggest game changer for me in baking bread was having a stand mixer that was actually capable of mixing the dough for me so I don’t have to just keep kneading it. I used to feel like I was kneading forever but the dough just never would get that stretchy smooth texture, and I would get impatient and just say that it was good enough and leave it to rise and bake it. Now that I know what I’m looking for with the dough texture, I don’t need to use the stand mixer anymore, but I do it just as a convenience. I would know what to look for while I’m kneading dough by hand.
@@OldTimeKnowledge I have a stand mixer also didn’t before and couldn’t judge it either properly but I’m learning as you said it take time and error and trust me I’ve messed up enough bread but still keep going
@@pamgraves That’s the secret trick! Just keep trying and adjusting! ❤️
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Thanks for the warning, Appalachian Nana!