Sandwich Bread

If there was ever a time to experiment with DIY projects, it is definitely now during the COVID-19 quarantine. This year I had been hoping to work on my yeast baking skills, and when Mark wanted a sandwich but was out of bread I found the perfect opportunity to try out sandwich bread. So simple, and I had all the necessary ingredients in my pantry.

I had read Sally’s post about her new sandwich bread recipe and knew this was a great opportunity to try. So I got baking. Although I think I made the dough too moist, probably by over-measuring the milk in the liquid measuring cup and being very exact about the amount of bread flour used on my kitchen scale, the bread turned out divine. The dough was very wet, and now I know that if I see that again I should add more flour. However, the bread had the most fantastic flavor, just like a dinner roll which made this bread irresistible. The loaf was gone in one day, and Mark says the salami mozzarella sandwiches I made him on this bread where some of the best things he has ever eaten.

Baking things from scratch really does elevate even the most simple “dish” like peanut butter and honey toast. Seeing just how good this sandwich bread was, really showed me how ‘worth it’, it is to spend the time to bake the items we really take for granted as convenience items from time to time.

Link to Sally’s Recipe

https://sallysbakingaddiction.com/sandwich-bread/