Best 2 Sabrinas Sandwich Bread Recipes

In the culinary realm, there exist countless variations of bread, each boasting unique flavors and textures that cater to diverse palates. Among these culinary wonders lies a remarkable creation known as Sabrina's Sandwich Bread, a delightful symphony of taste and texture sure to captivate your senses. With its soft, fluffy interior and a golden-brown crust that whispers of perfection, this bread transcends the ordinary, transforming the mundane act of eating into an extraordinary culinary experience. Whether you seek a hearty companion for your favorite sandwiches or a delectable canvas upon which to paint your culinary masterpieces, Sabrina's Sandwich Bread stands ready to fulfill your every desire. Prepare to embark on a journey of taste as we delve into the realm of ingredients and techniques that give life to this culinary marvel, unraveling the secrets that make Sabrina's Sandwich Bread a true masterpiece of the baking arts.

Check out the recipes below so you can choose the best recipe for yourself!

SABRINA'S SANDWICH BREAD

Sabrina's Sandwich Bread image

Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 6

Ingredients

2 envelopes active dry yeast
2 cups warm water (about 105 degrees)
1/4 cup honey or granulated sugar
3 tablespoons plus 1 teaspoon melted unsalted butter, plus more for bowl
2 tablespoons coarse salt
6 to 7 cups all-purpose flour, plus more for dusting

Steps:

Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add honey, butter, and salt; whisk until yeast is dissolved. Let stand until foamy, about 5 minutes.
Add 3 cups flour; mix on low speed until smooth, about 3 minutes. Add 3 more cups flour; mix until incorporated.
On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes. Let rise in a large buttered bowl covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
Preheat oven to 400 degrees. Butter two 4 1/2- by-8 1/2-inch loaf pans. Punch down the dough; transfer to a lightly floured surface. Divide dough in half. Gently knead each piece until smooth. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
Place loaves, seam sides down, in buttered pans. Let rise just until dough reaches tops of pans, 15 to 20 minutes. Brush tops of loaves with butter. Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes. Let cool slightly in pans on wire racks; unmold. Let cool until just warm before slicing.

SABRINA'S SANDWICH BREAD

Sabrina's Sandwich Bread image

Now that I have conquered a easy delicious whole wheat bread, I decided to find a good white bread recipe to make from scratch. So far this one is the winner. This recipe comes from Martha Stewart's July 2004 magazine. Easy and it just tastes great!

Provided by lisar

Categories Yeast Breads

Time P1DT35m

Yield 2 loaves

Number Of Ingredients 8

Ingredients

2 envelopes active dry yeast
2 cups warm water (about 105°)
1/4 cup honey or 1/4 cup granulated sugar
3 tablespoons melted unsalted butter, plus
1 teaspoon melted unsalted butter, for bowl
2 tablespoons coarse salt
6 -7 cups all-purpose flour, plus
more flour, for dusting

Steps:

Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
Add honey, butter and salt; whisk until yeast is dissolved.
Let stand until foamy, about 5 minutes.
Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
Add 3 more cups of flour; mix until incorporated.
On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
Preheat oven to 400.
Butter two 4 ½ by 8 ½ inch loaf pans.
Punch down the dough; transfer to a lightly floured surface.
Divide dough in half.
Gently knead each piece until smooth.
Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
Place loaves, seam side down, in buttered pans.
Let rise until dough reaches top of pans, 15 to 20 minutes.
Brush top of loaves with butter.
Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
Let cool slightly in pans on wire racks; unmold.
Let cool until just warm before slicing.

Tips:

To achieve the perfect loaf of sandwich bread, use high-quality ingredients. This means using bread flour, which has a higher protein content than all-purpose flour, resulting in a chewier texture. Additionally, fresh yeast and cool water are essential for a successful rise.
When measuring your ingredients, use a kitchen scale for accuracy. This will ensure that you have the correct proportions of each ingredient, leading to a well-balanced loaf of bread.
Ensure your liquids and yeast are at the correct temperature before mixing. The liquid should be lukewarm (around 105°F/40°C) to activate the yeast, while the yeast should be at room temperature to prevent it from becoming inactive.
Knead the dough for the recommended time to develop the gluten and create a smooth, elastic dough. This will result in a bread with a better texture and rise.
Allow the dough to rise in a warm place until it has doubled in size. This may take anywhere from 1 to 2 hours, depending on the temperature of the room. A warm, draft-free environment is ideal for this process.
Before baking, brush the top of the dough with an egg wash made from one egg beaten with a tablespoon of water. This will give the bread a golden brown crust.
Bake the bread in a preheated oven at the recommended temperature and time. It's essential to avoid overbaking, as this can result in a dry, crumbly loaf.

Conclusion:

Creating a delicious and satisfying loaf of sandwich bread at home is a rewarding experience. With careful attention to detail, following the tips provided, and using high-quality ingredients, you can achieve a perfect loaf that is soft, flavorful, and perfect for sandwiches, toast, or any other bread-based dish. Experiment with different variations to tailor the bread to your preferences, and enjoy the satisfaction of homemade bread that is both delicious and versatile.