Unlike the other breads in the “challenge“, I’ve made this one many times. It is in fact our default sandwich bread, that I bake on weekends and slice and freeze for later in the week.
It’s a straightforward recipe, with white and whole-wheat flours, dry milk, a little sugar, butter, and commercial instant yeast. Knead it until smooth, allow it to rise and shape it as a loaf; let it rise another time and bake it. Really, easy as pie!
I made it for the first time after reading this post at Smitten Kitchen. She expressed my feelings exactly: a person who loves good bread and enjoys cooking (that would be me, and I am sure many of you, who read food blogs… 
), cannot possibly settle for what is sold at grocery stores as sandwich bread.
As I explained before, we can’t post the full recipe, but if you’d like to make a great sandwich-style bread at home, that freezes extremely well, look no further, grab the book, open to page 181 and give it a try…
You can follow the adventures of folks baking ahead of me through the challenge by clicking these links:
Carolyn and Joe, from Two Skinny Jenkins
Deb, from Italian Food Forever
Oggi, from I can do that
Phyl, from Of Cabbages and King Cakes
Paul, from The Yumarama Artisan Bread Blog
Maggie, from The Other Side of Fifty
Eighteen breads down, twenty-five to go!
(I wonder if Peter Reinhart is still watching our adventures…
7 responses so far ↓
mags // September 20, 2009 at 7:28 am |
Your light whole wheat bread looks superb. I really enjoyed this bread too! Thank you for including my blog in your links.
saltandserenity // September 20, 2009 at 11:10 am |
Your bread looks perfect. Wonderful step by step photos, and great crumb shot.
Light Whole Wheat Sandwich Bread | The Yumarama Artisan Bread Blog // September 20, 2009 at 6:24 pm |
[...] made a very stylish loaf Mags from Other Side of Fifty went with rolls for this recipe Sally at Bewitching Kitchen has made this bread often before, it’s a fav at her house. Share the Bread Love These icons [...]
Velva // September 21, 2009 at 7:23 pm |
The bread looks fresh and delicious. I have always had ideas about baking bread fresh and freezing for later in the week. I am so envious, you do that! Nothing compares to a fresh homemade loaf of bread.
BBA#19: MARBLED RYE « Bewitching Kitchen // September 26, 2009 at 5:46 pm |
[...] that I have “issues” with this recipe. In practice, it was not too different from the previous assignment (light whole wheat bread), except that such rye-containing doughs should not be kneaded [...]
Week # 18, in which I discover I may have actually become a bread snob. « Salt and Serenity's Blog // September 28, 2009 at 10:40 am |
[...] of Bewitching Kitchen said, “I have made this bread many many times, it is a winner for sure!” [...]
BBA #40: WHITE BREAD « Bewitching Kitchen // February 8, 2010 at 6:39 am |
[...] Wheat… I am looking forward to making it and comparing with my favorite sandwich bread, Light Whole Wheat, number 18. Stay [...]