I've been perfecting sandwich bread for about 2 years. I try to make it as healthy as possible, but also want something delicious - for sandwiches, cinnamon toast, and peanut butter toast. The latest recipe on this website is one that I've been using for about 9 months. I've tweaked it again and I can now say without any doubt, that I'd perfected the wheat sandwich bread!
I made the most delicious and perfect loaf of bread this weekend. If I had this camera, I'd take a picture. (This camera is officially at the TOP of my wish list! This month I began an envelope in our envelope system marked: CAMERA!) Seriously, the bread looked incredible and tasted even better - which is saying a lot because most of the time my food tastes good or looks good, but never both!
Without further chit chat, here's the recipe for the new and improved Favorite Sandwich Bread!
1.5 table spoons dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white vinegar
1/2 cup white sugar
1 teaspoon salt
1/4 cup apple sauce
1/4 cup egg beaters
2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon flax seeds
I added all of this to my bread machine on the dough setting. When the dough was finished in the bread machine, I put it in a greased loaf pan in a warm place for about 20 minutes, covered with a warm, damp towel. If you don't have a bread machine, I suggest mixing the ingredients well with a hand mixer and allowing the dough to rise in a large bowl for 1 hour before punching down the first time. Then allow it to rise for 45 minutes before punching down a second time. After punching down the second time, place the dough in a greased loaf pan, cover with a warm, damp towel, and allow to rise a final time for 20 minutes.
Once the dough is ready, bake in a pre-heated oven at 350 degrees for about 35-45 minutes or until golden brown.
When the bread is done, remove it from the oven and wrap it in a towel to cool. This will keep the steam and moisture in the bread, making it moist and delicious. Once the loaf has cooled, I typically slice it into 14-15 slices and freeze half in a gallon-sized freezer bag.
This loaf was especially delicious because the apple sauce made it moist and the flax seeds gave it a little crunch.