1.8M
RORZ Sandwich Bread
Yield: 1 standard loaf
Ingredients
1 1/2 to 2 cups warm water about 105°F - 110°F warm, not hot
2¼ tsp active dry yeast or 1 packet
2 tbsp honey or sugar
2 tbsp olive oil or melted butter
1 1/2 tsp salt
3½ cups all-purpose flour or half AP + half bread flour for extra chew (plus more as needed)
Directions
• In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil.
• To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms.
• Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive.
• Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside.
• Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out.
• Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes.
• Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
• Immediately brush the top with butter or olive oil for a soft, tender sandwich crust.
• Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy.
• Allow the bread to cool for at least 20 minutes before slicing.
Chef notes for optimal flavor boost these are optional but so good
• Swap ¼ cup water for warm milk=softer crumb
• Add ½ tsp garlic powder or onion powder = savory sandwich loaf
• Put aside extra flour for dusting and managing stickiness
• Add 1 tbsp maple syrup instead of sugar = subtle depth
Texture Notes
• Soft enough for PB&J
• Strong enough for grilled cheese
• Doesn’t crumble like store bread
#sandwichbread #homemadebread #fromscratch
@roshellezielinski
