Anyone have a good/soft sandwich bread/roll recipe?

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  • July 30, 2011 at 3:49 pm
    trulyblessed26
    Participant

    Hi there,

    I have a bread maker (just a sunbeam one, nothing fancy) but I don’t like the way it makes bread.  I am thinking I want to try it the old fashioned way, plus my daughter is old enough to help, so it will be fun for her.  I have heard baking bread in the oven comes out fluffier than baking in the bread maker anyway.  One day, I will grind my own wheat, but we aren’t there yet. So, I will be making it with already ground flour, if that matters.  At any rate, we go through alot of sandwich bread, but my husband is really picky about homemade bread.  The times I have tried to make sandwich bread, he says it is too hard or heavy or dry.  This could be a problem with my bread making skills for sure, but also that I usually only use whole wheat flour and no white.  I don’t want to use white, but do you have to to get a nice soft sandwich bread?  Or extra gluten? Or does anyone know of a good fluffy whole wheat roll recipe that we could use for sandwiches too?  I have heard of white wheat – how is that different than “regular” whole wheat flour? We could save alot of money not having to buy organic sandwich bread, so I would be so grateful for any recipes and any experiences you have making soft sandwich breads.  Thank you!

    July 30, 2011 at 3:57 pm
    Laura.bora
    Participant

    Someone just posted a bread recipe that was amazing.  We always make ourr own bread because of allergies, and the recipe that I grabbed off of here is our favorite one so far.

    July 30, 2011 at 3:58 pm
    Laura.bora
    Participant

    http://simplycharlottemason.com/scmforum/topic/can-i-make-these-myself

    The recipe by Kalle is the one I was talking about on the first page.  I haven’t tried the tortillas yet, but I’m trying them this week.

    July 30, 2011 at 5:22 pm
    Rachel White
    Participant

    Here’s my hamburger/sloppy joe bun recipe:http://heavenlyhomemakers.com/whole-wheat-hamburger-buns

    The only difference is I soak overnight:

     the first 3 cups of whole white wheat flour in 1/2 c. kefir/buttermilk/yogurt and 1 c. of water

    or

    3 cups. of flour in 1 1/2 c water and 2 tblsp. whey

    Here’s Sue Gregg’s basic bread loaf recipe:http://www.suegregg.com/about/Two%20Stage%20Process.pdf

    The baking soda in her recipe is only for neutralizing some of the souring flavor that soaking can create; it is optional. I use unbleached white flour for the last 2-3 c. of flour in mixing to get the texture my husband will like.

    I’ll post my latest one later that I’ve liked later if you want. It can be soaked or not, so let me know which one you are intersted in (or both). I like basic recipes without the added items; for cost sake and simplicity. I’m hoping to eventually use sprouted flour in place of the unbleached white. Of course, the ideal is sourdough, both in frugality and for health reasons.

    Rachel

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