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Recipe(tried): Thin-sliced Sandwich Bread

Breads - Yeast Breads
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Hello, Um Fatima.

For a soft, white sandwich bread, I use equal parts all-purpose flour and bread flour. I have found that the higher gluten content of bread is needed, so that the bread will not be crumbly. I have tried higher ratios of all-purpose flour to bread flour, but the results were too crumbly.

The King Arthur brand of all-purpose flour has a gluten content in between that of typical all-purpose flours and bread flours (at least as found in U.S. grocery stores), so it is ideal for a white sandwich bread. I believe King Arthur ships internationally.

For slicing a sandwich loaf into thin slices for finger sandwiches, I wrap and freeze the loaf overnight, then cut with a serrated knife. The slices come out paper-thin and perfect! I even make the sandwiches right on the frozen slices; it's easier to spread fillings when the slices are still firm. They defrost in no time at all.

All best,

Sandy
MsgID: 0211692
Shared by: Sandy in Maryland
In reply to: ISO: Sandwich Bread (not food processor or br...
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Sandwich Bread (not food processor or bread machine)
  Um Fatima, Amman, Jordan
2 Recipe: Sandwich bread
  laurel / CA
3 Recipe(tried): Thin-sliced Sandwich Bread
  Sandy in Maryland
4 re: Sandwich bread
  Paddy, Montreal
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