This type of bread is one my wife’s favorites. A hearty loaf with lots of oats, grains and seeds. It’s also part whole wheat, so all in all it has a lot of fiber and is healthier and diet friendlyish.. for bread anyway.
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Buttermilk Biscuits
Everyone loves buttermilk biscuits. When you churn your own butter at home…
..you end up with lots of buttermilk. What better way to use it than buttermilk biscuits?! Well, possibly buttermilk scones, but today I made the biscuits.
Put it all together and you get..
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Sandwich Bread
The classic sandwich bread, or “white bread” loaf. Perfect to try out a new butter recipe on. This recipe is based on Julia Child’s recipe, which I first saw via the blog Dinner With Julie. It’s the perfect blank slate bread to try out an butter you are making on, it’s a nice vehicle, but will never overshadow the flavor of what you put on it.
Sandwich Bread
Julia Child’s classic sandwich bread.
- 2 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 6 – 6 1/2 cup all-purpose flour
- 2 tsp salt
- 1/4 cup butter (softened)
In bowl of stand mixer combine 1/2 cup of the water with the yeast and sugar and let sit for 5 minutes until foamy.
Add the rest of the water, half the flour, and stir until well blended.
Add the salt and the butter, and start the mixer with dough hook attachment.
Add the rest of the flour 1/2 cup at a time. If the dough is not smooth and elastic add a bit more flour or water as needed until texture is right.
Shape dough into a ball and allow to rise in a bowl, covered, for 90 minutes. It should about double in size.
Butter 2 loaf pans (4×8).
Punch down the dough and split in half. Form each half into a rectangle and fold in thirds like you would to fit a letter in an envelope.
Place 1 dough in each pan, cover, and let rise for an hour. Should fill or overflow the pan when done.
Preheat oven to 375F.
(optional) I usually eggwash the tops before baking. Standard eggwash, 1tbs cold water mixed with 1 whole egg.
Bake 35 minutes.
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The Pincer Method
The pincer method is one of the key techniques from Flour Water Salt Yeast. It’s quite simple, and pretty much just what it sounds like. You just put your hand around / on top of the dough you are working and squeeze your thumb and forefinger together to cut the dough. I usually do this every two inches until you end up with a set of cross sections of the dough two inches wide, like a tomato you cut into slices.