• Panhandle Milling

Basic White & Wheat Sandwich Bread

Updated: Apr 4



The bakeries and stores have been seeing a run on bread as families are on mandatory lock-down and home-quarantine. We've seen it all over the country, so we thought this would be a timely post for making bread at home. If you have dry yeast, sugar, flour, salt and oil you can make bread. The oil is optional too, it just helps increase the shelf-life at home and keeps the crumb tender. This good all-purpose bread lends itself well to the addition of savory herbs, nuts and spices. Keep the dough soft and knead it well. Yield 2 loaves


Basic White & Wheat Sandwich Bread


Ingredients:

2 cups Water, lukewarm (no hotter than 110°F)

2 tsp. Rapid-rise yeast (1 pouch)

2 Tbsp. Sugar or Honey

4 cups Panhandle Milling Bread Flour

2 cups Panhandle Milling Whole Wheat Flour

2 tsp. Salt

1/3 cup vegetable oil

Directions:

  • Wash and sanitize all work surfaces.

  • Combine all ingredients in a large bowl or mixer. Knead for 5 minutes by hand or 3 minutes in a mixer on medium setting.

  • Form the dough into a ball and place in an ungreased bowl covered with plastic or a lid for one hour, or until doubled in size. Punch dough down. Divide the dough into two equal portions.

  • Form each portion into a loaf by rolling the dough into an 8-inch log. Grease two 8 inch by 4-inch loaf pans. Place each log of dough in a loaf pan. Lightly oil the top of the loaf and allow to raise tented with plastic wrap for about 1- 1 ½ hour until ½ inch above the top of the pan.

  • Wash and sanitize all work surfaces and utensils after handling raw dough.

  • Preheat oven to 425°F. Bake for 20 minutes then lower the temperature in the oven to 350°F for an additional 15-20 minutes. Internal temperature of the loaf should be over 190° to ensure loaf is baked through. Remove from the pan and allow to cool before slicing.



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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202

800-897-5226

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