I found this recipe in 100 Morning Treats by Sarah Kieffer. It was the only recipe I took from there but, man, is it a good one. This is the sandwich bread recipe I have been seeking for years. It’s light, flavorful, and looks and tastes just like a store-bought loaf. You can’t even tell the oats are in there and I think that’s part of the magic. There are so many ways to customize it, but it is great on its own, as well. 10/10, would recommend.
Toasting bread
Yield:
1 loaf
Prep Time:
15 minutes
Cook Time:
30 minutes
Additional Time:
5 hours
Total Time:
5 hours 45 minutes
A soft and flavorful sandwich bread that is better than storebought.
Ingredients
- 1/2 cup (45g) oats or 1/2 cup (65g) cornmeal
- 1/4 cup (50g) sugar
- 1 tsp. salt
- 1 cup (240g) boiling water
- 2 Tbsp. yogurt
- 1/4 cup (60g) warm water
- 3/4 tsp. active dry yeast
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (100g) www flour
- 1/2 cup of mix-ins (optional)
Egg wash
- 1 egg
- 1 Tbsp. milk
Instructions
- If using oats: Grind oats, sugar, and salt in a food processor until oats are finely ground. Set aside.
- Bring 1 cup of water to a boil. Remove from heat and stir in oat mixture or cornmeal, sugar, and salt. Allow to come to room temperature.
- Add oat or cornmeal mixture to the bowl of a stand mixer, along with yogurt, warm water, and yeast. Stir until combined.
- Add flours and use dough hook to mix until combined. Allow dough to rest for 10 minutes, then knead on medium speed for 7-8 minutes until smooth and pulling away from the sides.
- Cover dough in oil, then cover bowl with a towel. Allow to rise until doubled, ~3 hours.
- When dough has risen, punch it down and roll it into a rectangle 2”-3” wider than the loaf pan. Distribute mix-ins on top of dough, if using.
- Roll up dough on the short side, tuck the ends under, and place seam side down in an ungreased 8”x8” nonstick metal pan. Press top of dough down and readjust it so it is even.
- Cover and allow dough to rise until it has risen 1” above top of pan, ~2-3 hours.
- Brush dough with egg wash. Bake at 350°F for 30 minutes, until top is dark and golden and sounds hollow when tapped.
- Allow bread to cool in pan for 5-10 minutes, then remove and move to a wire cooling rack. Allow to cool to room temperature before slicing.
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