White sandwich bread

KDinTexas

KDinTexas

Regular Member
Joined
3 Oct 2024
Local time
11:13 PM
Messages
37
Location
Texas
Website
kdavis1836.wixsite.com
I wasn't able to make bread for over 10 years. I put all my recipes before I moved about 10 years ago in microsoft's one drive in case something happened and onedrive ate a lot of them. So I have perfected a pretty good white bread recipe except that it's still a bit too crumbly for sandwich slices. I wonder if anyone has had the same issue and solved it. Thanks!
 
KDinTexas said:
I wasn't able to make bread for over 10 years. I put all my recipes before I moved about 10 years ago in microsoft's one drive in case something happened and onedrive ate a lot of them. So I have perfected a pretty good white bread recipe except that it's still a bit too crumbly for sandwich slices. I wonder if anyone has had the same issue and solved it. Thanks!
Click to expand...
TastyReuben makes sandwich bread. Maybe he can help.
 
For sandwich bread, I normally use a King Arthur’s sandwich bread recipe - being fresh bread, it’ll dry out and break apart after a few days…maybe one of those super-soft bread recipes that use milk in the dough to promote softness would work? Let me know and I’m sure I can track one down.
 
TastyReuben said:
For sandwich bread, I normally use a King Arthur’s sandwich bread recipe - being fresh bread, it’ll dry out and break apart after a few days…maybe one of those super-soft bread recipes that use milk in the dough to promote softness would work? Let me know and I’m sure I can track one down.
Click to expand...
I have a buttermilk one I found online but I've never sliced it for sandwiches. It was served at dinner parties and there were no leftovers.
 
TastyReuben said:
For sandwich bread, I normally use a King Arthur’s sandwich bread recipe - being fresh bread, it’ll dry out and break apart after a few days…maybe one of those super-soft bread recipes that use milk in the dough to promote softness would work? Let me know and I’m sure I can track one down.
Click to expand...
Thanks, I use 1 part milk/2 parts water now. I'm gonna research that.
 
JAS_OH1 said:
Buttermilk & Honey Bread Recipe - Food.com

I don't glaze mine with egg, I brush with melted butter when done.
Click to expand...
I know the egg wash makes the crust shiny and butter makes it softer. Why do you use butter?

Thank you. I am going to try this recipe. I seem to have become the neighborhood bread dealer. When I stay at my man's house, I cook. A tornado destroyed my house, and I do not have a kitchen as most people would think of a kitchen. Currently, I am making 2 large loaves for us and 2 half loaves of bread to give to his neighbors. So when he walks his dog, he spills the beans when I am making bread.

The neighbors to whom I have given bread are hooked and want more. He told me to make these neighbors a loaf of bread last time. I said, "No, I'll sell them for five bucks a loaf. I'm not going to all that work and time so you can boast of my bread making skills." So his response was to pay me for loaves that I make for his neighbors. Now, I need to weigh the costs of the amounts of ingredients against my time.

I want at least $10 bucks an hour to make bread for other people. That's not much, but it takes about 3 1/2 to 4 1/2 hours to complete the process depending on the humidity levels. Who would pay $35 to $45 for loaves of bread? No one, LOL. I am speculating that if I calculate the time I spend in action-time making bread, that it takes approximately 1 hour of actual mixing and kneading and baking . 10 bucks a loaf is still a steep price...Actually, I like these neighbors, and he is paying for the ingredients.

I love food.com because it puts the recipe at the top of the page. You don't have to search for the whole recipe or the "jump to recipe" button by going through the whole review of the recipe. I realize this most commonly used format by food bloggers is great for beginning culinary artists, but I do not need to know all that. I will also check to see what Shirley Corriher would have to say about making sandwich bread, if she ever did.
 
Last edited:
I'm a lousy bread maker, although occasionally, it turns out ok. Sort of "6/10 - could do better" ok. It lasts for days, mind you. My recipe is called New York Sandwich bread and has sugar and eggs in it - I cut out the eggs and cut the sugar back by half and it works ok.
i sometimes add 20% whole wheat flour, just for fun.
Making bread is not easy, so kudos to you for making it for your neighbours, and yes, charge them for it. It's a time-consuming thing.
 
karadekoolaid said:
I'm a lousy bread maker, although occasionally, it turns out ok. Sort of "6/10 - could do better" ok. It lasts for days, mind you. My recipe is called New York Sandwich bread and has sugar and eggs in it - I cut out the eggs and cut the sugar back by half and it works ok.
i sometimes add 20% whole wheat flour, just for fun.
Making bread is not easy, so kudos to you for making it for your neighbours, and yes, charge them for it. It's a time-consuming thing.
Click to expand...
Thank you. I've made bread most of my adult life, but for a long period, I was not able to bake bread. After 9 years of not cooking, I lost a lot of skills. I began teaching myself to cook at age 17. And, I found Onedrive ate my recipes that I created. I did not lose my baking skills. Mostly, I lost my seasoning and bean making skills. For my recipies that I developed and remember, I constantly have to check ingredient proportion ratios. My man gripes at me when I am making a huge mess in his teeny weeny tiny kitchen, his applecart is extremely toppled, and I have to ignore his griping by not listening. Then when it is cookded, he's usually pretty happy. I have screwed up, and he is tolerant for the most part. The size of the kitchen doesn't matter, as I lived on the road most of my life and have cooked in all sizes of kitchens no matter where I was.
 
TastyReuben said:
This is probably my favorite one - it stays soft for quite a while because of the buttermilk:

Recipe - Buttermilk Bread
Click to expand...
Thanks! I'm going to try that recipe as soon as I can get to town for the ingredients. We live in the country on a lake quite a ways from grocery stores. I'll let you know.
 
You can also soften the crust by spraying the loaf with water a couple of times or so while it is baking. For the crumb, the others have given you some good guidance.
 
You must log in or register to reply here.
Back
Top Bottom