Best 3 Walter Sands Favorite Bread Recipes
Walter Sands was an acclaimed American chef and cookbook author renowned for his culinary expertise and passion for creating unique and delectable dishes. Among his many culinary contributions, his "Walter Sands' Favorite Bread" stands out as a true masterpiece of breadmaking. This exceptional bread is characterized by its remarkable texture, delightful aroma, and distinctive flavor profile that captivates the senses and leaves an indelible impression on every palate. In this article, we present a comprehensive guide to assist you in crafting this remarkable bread, guiding you through every step of the process and providing valuable tips and tricks to ensure success. Embark on a culinary journey as we delve into the secrets behind Walter Sands' beloved bread, allowing you to recreate this gastronomic treasure in your own kitchen and savor the remarkable flavors that made it a timeless classic.
Let's cook with our recipes!
WALTER SANDS BASIC WHITE BREAD, BREAD MACHINE VERSION
This is the best white bread recipe I have ever made. It easily converts itself to rolls, cinnamon raisin swirl bread, whatever. My family really likes it. I know yours will, too. Copied directly from the King Arthur flour website
Provided by pammyowl
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 7
Steps:
- Put everything in the bread maker in the above order. I choose the dough setting, as I don't like to bake my bread in it. Let rise until doubled, it may take longer than the time allotted by the machine. Remove, form, put in a 9x5' bread pan. Cover with a damp towel or oiled cling wrap and let rise until it is an in to an inch and a half over the rim of the pan, about an hour.
- Bake in a preheated 350 degree oven for 35 to 40 minutes, rotating halfway through for even browning. Remove, turn out, let cool completely on a wire rack and offer to a friend.
- One footnote; I like to use hi-maize natural fiber as part of the flour, 1/3 cup, it makes white bread healthier, and you don't even know it is there!
WALTER SANDS' FAVORITE BREAD
Make and share this Walter Sands' Favorite Bread recipe from Food.com.
Provided by ChefRed
Categories Yeast Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread.
- Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.
- If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 8 1/2 x 4 1/2-inch loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.
Nutrition Facts : Calories 2316.6, Fat 39.6, SaturatedFat 22.5, Cholesterol 102.4, Sodium 3830.1, Carbohydrate 417.5, Fiber 14.8, Sugar 35, Protein 65.5
GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories Bread Yeast Bread Recipes White Bread Recipes
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
Tips
- Use fresh ingredients whenever possible, especially for the yeast. Old yeast can result in bread that doesn't rise properly.
- Make sure the water is warm, but not too hot, before adding the yeast. Hot water can kill the yeast and prevent the bread from rising.
- Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the bread to rise.
- Bake the bread in a preheated oven. This will help the bread to rise evenly and prevent it from becoming too dense.
- Let the bread cool completely before slicing and serving. This will help the bread to retain its moisture and flavor.
Conclusion
Walter Sands' favorite bread is a delicious and versatile bread that can be used for a variety of purposes. It is perfect for sandwiches, toast, or even just eating on its own. With its simple ingredients and easy-to-follow instructions, this bread is a great choice for bakers of all skill levels. Whether you are a novice baker or a seasoned pro, you are sure to enjoy this classic recipe.
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