When I posted yesterday, I never knew that 40 minute burger buns recipe would be such a success. I had three of my readers try it immediately and share it on FB. I am quite surprised that my recipes are having some reach. This motivates me to try more and more recipes and post them here. You are who inspire me. So keep on giving feedback and I will be more inspired. As I have mentioned often, I love baking bread and there is my daughter who devours them so happily. So for today’s post, I selected another bread.
Today’s sandwich bread is also from Taste of Home site and this recipe is one among the top 100 recipes. I have tried various sandwich breads and this also gets a place among the list. The bread was so soft and the texture awesome. The crust slightly crisp, was perfect for sandwich. The day I made the bread, my daughter came home with a note from her teacher. They had a cooking class next day and wanted four slices of bread to make sandwiches. It was a surprising coincidence and my daughter very happily took the slices of this bread to school.
They taught her to make round sandwiches and I asked her what she did with the cut pieces. She told that her friend loved it and finished off all the cut pieces. My daughter has totally spread it among her friends and teachers that I make everything at home and when ever I visit her school, they surely ask me about my bakes and give good feed back. My daughter is one proud girl when someone talks about my baking adventures. My hubby was asking her, that why she made her mum famous and didn’t even talk about her father to her friends! She just giggled!!
Now let us move on to the bread. The day I made, we enjoyed it with some mango jam and the next day, my daughter made us sandwiches after learning it at school. To preserve the freshness of bread, wrap it in two to three layers of cling wrap and place it in airtight box. The bread stays fresh even the next day. Do not keep it uncovered because, it will dry out the bread.
Recipe Source: Taste Of Home
Makes one 7 1/2″ * 4 1/2 ” loaf
Ingredients:
Flour – 3 1/4 cup
Instant Yeast-1 tsp
Water-1 cup + 2 tbs
Sugar- 1 1/2 tbs
Salt-1/2 tbs
Oil-1 tbs
Procedure:
In a bowl mix together flour, salt, sugar and yeast.
Add the oil and water and mix to form a soft and slightly sticky dough.
Transfer to the counter and dust it with flour.
Knead for 10 minutes until the dough passes the window pane test. Wjhen a small portion of the dough is stretched, it should become a thin film with out breaking. It should be thin enough so that light can pass through it.
Oil a bowl and place the dough inside.
Rotate the bowl to coat the dough with oil.
Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.
Now transfer the dough back to counter and press it to form a square.
Roll the dough like a jelly roll.
Pinch the dough for each roll until you finish rolling the square.
Pinch ends and place the roll seam side down in a greased loaf pan.
Cover with cling wrap and set aside for 20-30 minutes or until the dough is almost double in size.
Preheat oven to 225°C.
Remove the cling wrap and bake the bread for 30-45 minutes in oven.
If the bread seems to be browning fas, then place an aluminium foil on top of it to slow the browning.
Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.
Gently use a spatula to release the bread from the sides of the tin.
Flip it to release the bread from tin.
Let it cool on wire rack.
Slice it with a long serrated bread knife only when it is completely cool.
Enjoy!!
Basic Sandwich Bread Recipe
Ingredients
Ingredients
- 450 g Flour
- 1 tsp Instant Yeast
- 225 ml Water + 2 tbs
- 1.5 tbs Sugar
- 1/2 tbs Salt
- 1 tbs Oil
Instructions
Procedure
- In a bowl mix together flour, salt, sugar and yeast.
- Add the oil and water and mix to form a soft and slightly sticky dough.
- Transfer to the counter and dust it with flour.
- Knead for 10 minutes until the dough passes the window pane test. When a small portion of the dough is stretched, it should become a thin film with out breaking. It should be thin enough so that light can pass through it.
- Oil a bowl and place the dough inside.
- Rotate the bowl to coat the dough with oil.
- Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.
- Now transfer the dough back to counter and press it to form a square.
- Roll the dough like a jelly roll.
- Pinch the dough for each roll until you finish rolling the square.
- Pinch ends and place the roll seam side down in a greased loaf pan.
- Cover with cling wrap and set aside for 20-30 minutes or until the dough is almost double in size.
- Preheat oven to 225°C.
- Remove the cling wrap and bake the bread for 30-45 minutes in oven.
- If the bread seems to be browning fas, then place an aluminium foil on top of it to slow the browning.
- Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.
- Gently use a spatula to release the bread from the sides of the tin.
- Flip it to release the bread from tin.
- Let it cool on wire rack.
- Slice it with a long serrated bread knife only when it is completely cool.
- Enjoy!!
Mam, how can we use active yeast instead of instant one ?
You need to add 1/4 cup of warm water and yeast and let it sit for 10minutes. It should become frothy. Then you can add it to flour. This water is part of the water mentioned in the recipe..
Good recipes. ..nice story of mom and daughter. …sure will try this bread recipe. .I have a ? Why you didn’t use bread improver in this recipe. …as you said in pav buns video we can use improver in breads too. …after watching your pav buns video I bought improver from baking shop. ..
Hi Aaisha, I usually don’t use improvers. I don’t recommend it also. You must have mistaken.
Will quantity be same for active yeast also?
Yes, the only change would be to use 1/4 cup of water from the recipe to prove the yeast.Once the mix is bubbly, add it to flour mix.
The bread looks so stunning Gayathri..and so nice reading about your daughter’s cooking skills..
Man.. you have some magic in your hand. Look that loaf. so perfect and awesome… Daughter is following your foot steps.. nice
Love your recipes..do let me know which brand of yeast u use?
Thank you. I use Angel brand..
Wow that is such a easy to bake bread. Yours turned out absolutely perfect.
Haha, your daughter is indeed very proud of you. . You are an inspiration for most of us baking. You come up with such delectable bakes. Bread looks great.
This one turned out great, Gayathri. I tried three loaves from there including this one.
The bread has come out perfect….so soft and I’m glued to the screen staring at its perfection. Lovely recipe Gayathri.
Wow think she just flowing you and bread looks just awesome…
Your pictures speak the words! What a wonderful loaf of bread this is! No wonder your daughter is so proud of you 🙂
Beautiful crumb with fabulous crust, such a stunning sandwich bread.
The bread looks too perfect yaar.You are gifted and talented women.No wonder she is proud of you.
HI gayatri
if I were to use wheat flour for this would it be same amount ? and also would it give same texture and softness?
There is one wheat bread recipe that turns out perfect Reena. Just substituting flour will not create the same result. Take a look at this – https://gayathriscookspot.com/2015/04/whole-wheat-bread-recipe/
is oven temp 225 hot enough and do you use warm water recipe only says water
It is 225 degree centigrade, so it is perfect for bread. And as I use instant yeast and I live in a hot place, I use just water. You can use warm water if you live in a cool place.
Hi i want to know where we will get vital wheat gluten in india/hyderabad and i want to know the cost.Thank you
I bought this in Chennai and I have no idea about Hyderabad. I think it is available online in amazon.
Thank you
Hi madam,
The top of the bread is becoming very hard, namaste what could be the reason?
Tried it yesterday n it turned out great! Thank you
Hi Gayathri
I knead the dough for almost 30 mins..but the dough didn’t pass the window pane test.
Wat cud b the reason? It is necessary to pass the window pane test?
ten to fifteen minutes are enough for the gluten to develop. How did you check for window pane?
I took a lemon sized dough and tried stretching..it had tears
Give some pressure while kneading. Usually it is done within 15 minutes. I don’t understand why even after 30 minutes, you haven’t got the result.
Hi Gayathri,
Thanks for sharing your recipes on your blog. I tried your black forest cake, used ferrero rosher Chocolates instead of cherries as my kids love chocolate and it came out perfect.
Today, I want to try sandwich bread recipe. But I have Dry Yeast packets with me. Can you suggest the appropriate measurement to be used in place of Instant Yeast.
Thanks,
Ramya
That is great Ramya. For the yeast, you can use the same quantity as the instant yeast. But you need to prove it with little warm water first before adding to the dough.
Hi mam can u please post a video on how to cut breads i bake breads but fail to cut them properly.. Please mention minutest details like inches of bread slices knife brand etc etc.. Thanks so much
I tried your recipe of white bread.It came out well. Thank you so much
Thank you so much for the bread recipe.
Can you please tell me which measuring cups do you use? Red measuring cups or something else? 1cup flour is how much in gms?
I use a 200 ml cup. In mine a cup equals 200 gm of sugar, 130 gm of flour
Can I bake this recipe for tin size 8.5*4.5*2.5?
Yes, you can
Hi I have a microwave and I can bake this max at 200 in convection mode.Can you suggest how much longer shd I bake in this case ?
If it is MW convection, bake it at 200C for the same time as given in the recipe.
Hii maam, please tell how to know first proving is done…my dough becme sticky after first proving is it normal…
No, I guess you over proved the dough.
Hi Mam, I bake breads regularly at home. It does not look white and fluffy from inside. It looks like creamish and stiff… Pls help
What recipe do you follow and what type of yeast do you use?
Hi Gayathri,
I followed your recipe and the bread turned out lovely. Thank you so much.
That is wonderful. Thanks for sharing!
Hi madam,
The top of the bread is becoming very hard, namaste what could be the reason?
Cover the top of the bread with an aluminum foil while baking. It will help with the colour. Also wrap the cooled bread in foil and let it sit overnight on counter. It will soften up the crust.
Hi Gayathri,
Wanted to know if I can bake pav using this recipe?
Yes, you can.
Thank you so much for the quick response. Could you tell me how many pavs can I bake with the same amount of ingredients mentioned here
With the given quantity, you can make 12 pav buns.
Thank you so much. Will let you know once I bake some.
Hi Gayathri,
The pav came out so well. Thank you once again.
That is great to know. Thanks for sharing!
Wanted to share the pic of the pav.
Absolutely beautiful!
Hello ma’am, Iam new to bread baking. I have a query reg Yeast. I uss Gloripan Instant dry yeast mixed with water. So it rises very well in water. But when I mix it in the dough, it takes lot of time for dough to proov. First proving takes almost 7-8 hrs. I have to keep over night and second also takes around 4-5 hrs. What could I be doing wrong? Also pls advise which brand of yeast is best to use.
Gloripan is good. But how fresh is your pack. How many days back you bought it? It shouldn’t take such a long time for proving.
I bought it about 7-8 months back and kept it in refrigerator.
Yeast has a lifetime of six months when you store in freezer. Not more than that. Buy a fresh batch and try. It would be fine.
Hii gaytri mam, I am new to the baking. Today I tried this bread recipe .it came out so well and so soft. But when we ate it felt like some stretchy kind of feeling.what could be the reason?
Do you mean chewy? Usually breads are supposed to be chewy. But I am really not sure about how the bread is.
Yes, it was chewy than regular one. But I tried again it came out awesome
Hello maam , just made the bread now and waiting for it to cool.
Perfect soft bread with a firm crust.
Does this bread have to be refrigerated?
What is the shelf life of this loaf maam?
Hi, thank you so much for trying. Usually homemade breads can be stored at room temperature for 18-20 hours. If you want to store it for longer, it is better to keep in fridge.
Hello: Are you using bread flour or all purpose flour for the basic sandwich bread recipe?
It is all purpose flour