Comments on: The Best School Lunches start with Homemade Sandwich Bread!

By: zoe

zoe — Thu, 02 Sep 2010 13:45:33 +0000

Hi Jennifer,

Thank you for the kind words! Enjoy all the bread.

Zoë

By: Jennifer Feeney

Jennifer Feeney — Thu, 02 Sep 2010 03:28:47 +0000

I just made this sandwich loaf (i’ve been so hooked on the crusty boules that I’m just now moving on to enriched loaves. This loaf is by far the best sandwich bread! I’ve been baking bread since I was a child and have never had such a light and easy to cut sandwich loaf!! A nite about my process…I follow the recipes, but since I don’t weigh my ingredients, I always judge the amount of water by the texture of the dough. With this dough, I ended up adding too much flour (it seemed too wet when I mixed it and I went overboard adding more flour). When I went to shape the loaves, it just broke into chunks. So I added more water (by hand) and let it sit to rise before baking an extra hour. It turned out beautifully! I love how forgiving the dough is. If it is too wet or dry, you can adjust it before baking as long as you give it a longer resting/rising period before baking.

Really, your recipes are amazing!!!

By: jeff

jeff — Mon, 30 Aug 2010 20:18:11 +0000

Elana: 24 hours max, I usually say…

By: elana

elana — Mon, 30 Aug 2010 02:23:26 +0000

thanks! how long will the sandwich bread keep that way? i guess i shouldn’t slice the whole thing at once!

By: zoe

zoe — Mon, 30 Aug 2010 01:23:20 +0000

Hi Elana,

Here is how we store the bread: http://www.artisanbreadinfive.com/?p=1569

Enjoy, Zoë

By: elana

elana — Mon, 30 Aug 2010 00:07:29 +0000

i’m making this bread for the first time and i’m just wondering about storage. will it keep on the counter for a few days? fridge? we definitely can’t (and shouldn’t!) eat a whole loaf of sandwich slices in a day!

By: zoe

zoe — Sun, 22 Aug 2010 21:12:29 +0000

Hi Melinda,

I am sorry about the missing amount in your eBook. The publisher is working to fix all of the issues.

2/3 cup neutral-flavored oil, or unsalted butter, melted or zero trans fat, zero hydrogenated oil margarine, melted

Thank you, Zoë

By: Melinda

Melinda — Sun, 22 Aug 2010 19:23:01 +0000

My on-line version of this book is missing the amount of oil/butter to put in the Soft Whole Wheat Sandwich Loaf recipe. Can you tell me how much? it reads: “? cup…” thank you

By: jeff

jeff — Mon, 02 Aug 2010 16:44:56 +0000

Erica: It’s hard to make it weigh exactly 4 pounds, since that would require very odd quantities in the recipe Zoe cites from our book here. If you double it, you’re going to have more than 2 loaves, but the idea here was to store this dough anyway, and bake it off over the next 5 days. That’s what I’d do– just double all ingredients and mix in a 2x-sized container. Also can freeze the dough for up to 2 weeks if you have excess and it’s reaching its 5-day limit in the fridge.

If you want less, I think scaling it up by 33% would do the trick– so start with 4 cups of water and use ratios to scale up everything else on the ingredients list– It will take a calculator though, and yes, you’re going to get some odd amounts! Jeff

By: erica

erica — Mon, 02 Aug 2010 16:17:13 +0000

I just tried this and using half of my batch, the dough weighed less than 2 pounds and the loaf came out short. Can you come up with a version of the recipe that makes 4 pounds of dough so I can get 2 full loaves from each batch?