Have you ever found what looked like a great bread recipe, then tried it out only to end up disappointed? Well, I’ve been there and done that. Most of the bread recipes that I’ve tried look great, smell great and even taste great, but they don’t slice great. Therefore, I can’t easily use it to make sandwiches, which was the main reason why I started baking my own bread. But baking is truly a science and with just a few adjustments, I was able to create some delicious Sliceable Sandwich Bread.
It all comes down to the flour, which is the main ingredient. There are so many different types of flour these days. I even wrote a blog about my frustration and learning experience when I went to buy flour at my local grocery store. That was truly a learning experience. And honestly, prior to that, I had no idea what the difference was between pastry flour and all purpose to enriched vs unenriched flour. But that’s when I got the idea to use a flour with a higher gluten content. That may sound crazy to some, considering the rise in gluten sensitivities. But I’m here to tell you that I hardly ever have an issue with my gluten sensitivity when eating organic bread, high gluten or not.
It’s All About the Flour
So for the winning recipe, I used 2/3 high gluten flour and 1/3 whole wheat organic pastry flour. I buy my flour from a local farmers market. If you think your grocery store has a big selection, it has nothing on this market. I’m always amazed at their gluten free flour selection. If you ever venture to use gluten free flour, just know that it will not rise or stick together like a gluten flour. My family pretty much hates anything I bake with gluten free flour, and I don’t blame them, haha.
Prior to using the high gluten and wheat pastry flour blend, I was just using regular all purpose flour. It taste great with the all purpose flour, so if you don’t have access to any type of specialty flour, then feel free to use the all purpose. Also, if you’re going for light and fluffy, go for the all purpose. But like, I said earlier, the problem is slicing it. It would crumble a little and wouldn’t hold up very well for lunch sandwiches. But it was great for eating right out of the oven :-).
This recipe makes 2 loaf of delicious bread. And the best part is, it’s easy! It’s a few simple ingredients and no extra equipment is needed. No bread
machines, no mixer, none of that.
- 4 cups high gluten flour (can be subbed for all purpose flour)
- 2 cups wheat pastry flour (can be subbed for wheat flour or all purpose flour)
- 1/3 cup sugar (add more if you like your bread sweeter)
- 1 1/2 tbsp yeast
- 1 1/2 tsp salt
- 1/4 cup oil (canola or vegetable)
- 2 cups hot water
- Combine all dry ingredients in a large bowl and mix well.
- Slowly add the hot water to the flour mixture and mix as you pour.
- Add in the oil.
- Lightly flour a clean dry surface and dump the warm dough onto the surface.
- Knead the dough with your hands for about 5-10 minutes. If it is too sticky, add a little more flour.
- Place the dough in a large greased bowl. Cover with a clean kitchen towel and let it sit and rise for 30 minutes to an hour.
- Place the dough on the counter top and slice it in half. Place half of the dough in one bread pan and the other half in the second bread pan.
- Cover both loaves with a clean kitchen towel and let it sit and rise for 30 minutes to an hour.
- Once the dough has risen, place both loaves in a hot oven to bake at 350 degrees for 25 to 30 minutes or until golden brown on the outside.