Roshelle | Holistic Wellness

Replying to @datsuthrnlady20 RZ Sandwich Bread Yield: 1 standard loaf Ingredients 2 cups warm water about 105°F - 110°F warm, not hot 2¼ tsp active dry yeast or 1 packet 2 tbsp honey or sugar 2 tbsp olive oil or melted butter 1 1/2 tsp salt 3 to 3½ cups all-purpose flour or half AP + half bread flour for extra chew Directions • In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil. • To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms. • Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive. • Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside. • Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out. • Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes. • Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped. • Immediately brush the top with butter or olive oil for a soft, tender sandwich crust. • Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy. • Allow the bread to cool for at least 20 minutes before slicing. Chef notes for optimal flavor boost these optional but so good • Swap ¼ cup water for warm milk=softer crumb • Add ½ tsp garlic powder or onion powder = savory sandwich loaf • Add 1 tbsp maple syrup instead of sugar = subtle depth Texture Notes • Soft enough for PB&J • Strong enough for grilled cheese • Doesn’t crumble like store bread Storage Notes Store at room temperature in a bread bag, linen towel, or airtight container for 3 days. Refrigeration can dry bread out if it isn’t stored properly. If refrigerating, wrap the loaf in reusable food wrap, then place it inside a zip-top bag, pressing out as much air as possible before sealing. Slice only as needed to help retain moisture. For longer storage, pre-slice the bread and freeze in a sealed freezer bag for up to 2 months. Toast or warm frozen slices directly from the freezer for the best texture and freshness. #sandwichbread #homemadebread #fromscratch