Loaf Breads – The Best School Lunches start with Homemade Sandwich Bread!

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This is a reposting of one of our most popular topics!

It is now what I consider “sandwich season.” Some may call it “back to school,” “end of summer” or even “fall,” but to me it is the season when I have to come up with a million types of sandwiches and other lunches to keep my boys from growing up on PB&J alone! Although school lunches have come a long way since I was a kid, they still leave much to be desired and are mostly to be avoided.

To start I need the perfect loaf of bread. My boys want a loaf that looks and feels like what all the other kids are eating; square and soft. They love crusty bread, but not on their sandwiches, especially not PB&J. To achieve just the right sandwich loaf I have slightly altered what we do in the book.

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I start by weighing the dough on my Scale a 2-pound (a big cantaloupe-size) piece of dough. I used the Whole Wheat Sandwich Bread on page 78, but you can use any of the doughs in the book in a loaf pan. Let the dough rise in a well greased non-stick 8 1/2 x 4 1/2- inch Loaf Pan, covered loosely with plastic wrap for 1 hour and 40 minutes (or just 60 minutes if you are using fresh, unrefrigerated dough).

20 minutes before baking time, preheat the oven to 375 degrees. I don’t use any steam, because I don’t want a crisp crust, but you are welcome to do so. You will also notice that this is slightly cooler than we say in the book. This is so that I get a nice soft crust and because I will be baking it longer.

(I filled it with 2-pounds as opposed to the 1 1/2-pounds that we call for in the book, so that I will get a larger loaf. I like how it comes up out of the pan a bit. The whole wheat doesn’t rise quite as much as the breads made with all-purpose flour. The whole wheat flour does not have as much gluten to allow for the stretch. The brioche dough is also a lovely sandwich loaf. In our new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients we’ve developed a Whole Wheat Brioche that is the absolute best of both worlds.)

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Bake the loaf for about 60 minutes. Flip the loaf out of the pan and allow to cool before cutting it and making your favorite sandwiches. (If the loaf sticks to the pan, just allow it to sit in the pan for several minutes. It will steam around the sides and release itself from the pan. If the sides feel soggy after this, return it to the oven for just a few minutes.)

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Charlie devours his favorite sandwich made with ham, cheese, lettuce and tomato (from our garden), sliced onions and honey mustard. What are your kids’ favorites?

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316 thoughts on “Loaf Breads – The Best School Lunches start with Homemade Sandwich Bread!

  1. Hi Zoe!

    Question: could sandwich loaves be made with the master recipe? If so, how would you achieve a soft crust like traditional supermarket loaves that people are used to? Baking at a lower temperature? Adding something to soften the crust?

    Thanks in advance,
    John

      • I want to know if soft load bread is possible with the Master Recipe. Basic 4 ingredients, assuming a 2lb loaf as suggested above.

      • John: Which Master Recipe, we have 4 different books, each has a master recipe. Which book are you working from?

      • The master recipe from “The New Artisan Bread in 5 Minutes a Day.” Do I need to add something to the dough to make it soft? Or bake it differently?

        Thanks

      • Things to try:

        1. Omit the steam
        2. Swap oil or melted butter for 1/4 of the water
        3. Brush top with oil or melted butter before (and possibly after) baking
        5. Try buttermilk dough, challah, or brioche dough instead–all are in the book.

        See what you think…

  2. can I use the old master dough for the pullman pan – would it be the same measurements as the whole wheat one you have – as in how much to fill in the pan ..

    did it with the buttermilk dough- i like the original better and want to try that next time

    thanks

  3. hi. I used the master white bread recipe and Zoe’s sandwich bread instructions. However, despite brushing the top with butter, it was still very hard. Any other suggestions to ensure a soft crust?

    • If you’ve already tried omitting the steam, and you’ve checked your oven temp with something like http://ow.ly/8CVPU , then the other thing to try is to bake with any of the enriched breads from the chapter by that name in any of our books.

  4. I love the sandwich bread recipe, but would like to reduce the amount of eggs (or eliminate). What would be an appropriate substitute for someone wanting to cut down on cholesterol?

  5. I just made the sandwich bread from the cookbook the other day and the whole family is in love! I have a question…if I want to cut down on the honey (by half or so) do I need to alter anything else in the recipe? More water or anything? Or will it be fine, just a little less sweet?

      • Hi Tammy,

        I think Jeff was thinking of a recipe from HBin5 when he suggested vital wheat gluten. Are you making the White sandwich loaf from ABin5? If so, you are correct, no vwg. I do think his suggestion of an oven thermometer will be helpful. Are you making larger loaves or alterning anything at all in the recipe?

        Thanks, Zoë

  6. Zoe, which book are you referring to for page 78 Whole Wheat Sandwich Bread. I have all your books and don’t see the recipe.

    • Hi Colleen,

      That is from our first book Artisan Bread in Five Minutes a Day. If you have the NEW ABin5 it is on page 134.

      Thanks, Zoë

  7. Zoe, IF I want to make a small regular loaf of bread using your ABin5 recipe,what do I need to do as as far as baking time and temperature are concerned? I don’t have any of your books yet but certainly plan on getting the New ABin5 sometime this week. I used the basic recipe and made a batch of bread using the free form method and it turned out great. Just wondering if can make a loaf of sandwich bread with the basic recipe until I get the book. thanks
    Rick

  8. Just stumbled on your site while searching online for a fast way to have great fresh baked whole wheat bread–i have quite a few little ones and very little time :). I wanted to go right out and buy your ‘healthy’ book! but alas, am currently living overseas and can’t get a copy for quite a while…is there anyway you could share this whole wheat sandwich bread recipe with me?? and instructions for if i wanted to make it from 100% fresh ground hard red wheat if it isn’t already?? i am aware you have a kindle version but i don’t like my cookbooks on kindle and would rather wait for a hard copy.. thought i’d just ask in the mean time. whether you can or can’t, thank you for your time!

  9. At the end of the recipe you commented parenthetically, by way of explanation, that whole wheat flour has less gluten. King Arthur says their whole wheat flour is higher in protein, by weight, than their bread and all-purpose flours. I always took protein content specs to be equivalent to gluten content, but if what you say is true, I can only make sense of the KA specs, if part of the protein content of the whole wheat isn’t gluten, but I suppose protein from the germ. Is that right?

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