White sandwich bread should be sturdy enough to support a generous spread of mayo and few layers of deli meat, but still soft enough to chew easily. It’s an extremely versatile kind of bread, ideal for making delicious sandwiches … somebody said “Lunchbox”?
10 min.
20 min.
unbleached all-purpose flour 3 1/4 cups
extra unbleached flour 1 cup (to knead the dough)
dry yeast 1+1/2 tsp
filtered water (room temp.) 1 1/4 cup or more
XVOO (or melted butter) 4 tbs
salt 1+1/2 tsp
whole wheat flour 1 1/4 cup
white unbleached flour 2 cups
dry yeast 1+1/2 tsp
filtered water (room temp.) 1 1/4 cup or more
XVOO (or melted butter) 4 tbs
salt 1+1/2 tsp
In a blender add all ingredients, but not all water. With the help of a spatula scratch the flour from the walls and, if needed, add the saved water little by little till the dough becomes an elastic ball and doesn’t stick to the bowl. Remove it and with floured fingers transfer the dough from the blender into the baking pan.
grease the top of the dough with some olive oil, cover with a plastic wrapping and keep it in a warm place till it doubles in volume.
place the pan in the hot oven (375 F*) for about 20 minutes, till the top turns golden brown and if a stick inserted inside the bread comes out dry.
let cool down before slicing
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