Attempt number two at making sandwich bread was…. interesting.
I managed to buy flour, but, when I got home I discovered it was cake flour not all-purpose flour, which is not even closely related to bread flour.
Remember I’m doing it online and the supermarket sites aren’t quite as sophisticated and informative as Amazon.
I signed into the other store, found a different brand of flour that looked like it had all-purpose on the label and ordered all I could: 2 1- kilo bags (4 lbs). I was able to buy lots of oats and yeast.
Then I went onto the Bread Baking Babes Facebook page and asked for help.
I got lots of great advice and useful suggestions, then it was up to me to properly execute it all.
My first snag was that all the recipes called for milk. I had ordered a ‘6-pack’ of litre bottles of milk. I received a 6-pack of 1/2 litre bottles.
I was barely going to have enough milk for normal usage and certainly not enough for making bread.
But I had yogurt…..
I’ve always maintained that in cooking one can be creative but in baking one has to be precise.
I have proved myself right.
This bread is good – it made a taller loaf than my first attempt. I love it for toast, as does mon mari, but it doesn’t stay together well for a sandwich. I think it would be fine if he toasted it first, but…..
I also think it would be wonderful bread if I had proper flour. The yogurt offsets the sugar a bit, adding a hint of tang which we both like.
Here is my recipe as I made it. I would suggest using all all-purpose flour or bread flour and / or maybe some whole wheat.
Skip the cake flour 😉
Click here to Pin Oatmeal Sandwich BreadPrint
Oatmeal Sandwich Bread
I used what I had but I would suggest all bread flour for this easy bread. This makes 2 loaves. I froze one. It keeps well – we finish a loaf in 2 1/2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Category: Bread
- 4 cups (480gr) white all-purpose flour
- 2 cups (240gr) cake flour
- 2 cups (160gr) oatmeal
- 6 tbs (80gr) brown sugar
- 4 tbs (60gr) butter
- 3 tsp sea salt
- 4 tsp yeast
- 1 cup (240ml) plain yogurt, lukewarm (105F, 41C)
- 1 cup (240ml) water, lukewarm (105F, 41C)
- 1/2 cup (120ml) milk, lukewarm (105F, 41C)
- In a large bowl combine yogurt, water, milk, sugar, and yeast. Stir to combine and set aside for yeast to proof, about 5 minutes.
- In another bowl (or bowl of stand mixer) put flours, oats, salt, and butter.
- Add liquid mixter to dry.
- Using the dough hook knead for 5 – 7 minutes. Dough will be soft. Do not add more flour.
- If needed, put dough on a lightly oiled surface and knead by hand until soft and springy.
- Form into a ball and put into a lightly oiled bowl.
- Cover with plastic wrap and let rise for an 1 hour, until doubled.
- Butter or oil two 9 X 5 loaf pans.
- Turn dough out onto a lightly oiled surface. Divide in half.
- Flatten each half into a rectangle, then roll into a log. Place in loaf pan.
- Cover bread with oiled plastice wrap and let rise for 1 – 1 1/2 hours, or until bread is 1 inch above pan.
- Bake bread in a pre-heated oven 350F (175C) FOR 35 – 40 minutes. Bread should sound hollow when tapped (internal temperature 190F)
- Remove from oven, remove bread from pans and cool completely on a wire rack.
I line the bottom of the loaf pans with lightly oiled parchment paper just to make sure the loaves slip out easily, I used the stand mixer for 3 minutes and kneaded by hand for 3 minutes.
Keywords: sandwich bread, oatmeal bread
I’ve been sorting books. Today I did cook books.
I haven’t counted them recently, but the last time I did I had over 200.
I really don’t need over 200 cook books.
Sadly, with most people (including me) using the internet for everything now, no one else wants or needs cook books either.
The other problem I have at the moment is that I can’t get rid of the ones I no longer want. There are no book fairs for obvious reasons and the recycling centers are all closed.
I ended up rearranging them
I have 5 bookcases holding the books. One book case now holds the books I plan on getting rid of once I can. I’m getting rid of the ‘recipe’ books and keeping the books that have stories or travel notes or food history or other info.
And, of course, I’m keeping all the old ones from my mother and aunt. I love opening them and finding a local news clipping from 50 years ago – or a pressed flower.
I also have every issue of Saveur magazine.
Well, every issue except the last one. I switched to digital this year when the price (for me, with shipping) went to almost $15.00 an issue.
It all makes me sad.- but I think once everything is gone I’ll be happy to have it done.