Averie Cooks » Soft and Fluffy Sandwich Bread.pdf

7/27/2019 Averie Cooks Soft and Fluffy Sandwich Bread.pdf

1/19

Its soft, fluffy, and light. Its made with a secret ingredient that keeps it moist and fluffy: a cup of oatmeal iskneaded into the dough, which also lends a bit of chewiness and texture. When you bite into the finished bread,you definitely dont think, oh theres oatmeal in here. Its a stealth operator ingredient.

Its the homemade, healthier, vegan version of white Wonder bread. Ive never been a crusty baguette person.Give me soft and tender over jaw-ripping crustiness any day.


2/19

The recipe makes one modest loaf, perfect for our family, and uses just two cups of flour for the entire loaf.Sometimes I read bread and roll recipes and they start off with Add 5 to 6 cups of flour. Gulp. We dont needthat much bread at once.

Begin by boiling water, pouring it over oats, and let the mixture come to room temperature, about 15 minutes. Iurge you to use a thermometer. You dont want to add overly hot oatmeal to the yeast because youll kill it. Yetit has to be warm enough so the yeast activates. For me, this is in the 130F range because I used Red Star

Platinum yeast. The brand of yeast used dictates the temperature.
http://www.redstaryeast.com/platinumhttp://www.amazon.com/gp/product/B00004XSC3/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004XSC3&linkCode=as2&tag=lovvegyogruna-20


3/19

Add the warm oatmeal to a mixing bowl containing all-purpose flour, yeast, brown sugar, oil, and a splash ofwater. I allowed my stand mixer to knead it for about 6 minutes, and if youre kneading by hand, knead for 10minutes, or until it comes together, adding as little additional flour as possible.

This is a fairly moist and sticky dough, but manageable. With bread-making, the less flour added, and the moreyou tolerate sticky dough, the lighter and fluffier the bread will be. Sure, I could have added another half-cup ormore of flour, but refrained and dealt with the stickiness. And I have a light, fluffy loaf in return.


4/19

I used all-purpose flour because I wanted really soft bread. Bread flour will produce a loaf thats chewier. Idont know how whole wheat flour would work. If you try it, I suggest not using more than 1 cup (50% of thetotal amount). I fear it wont rise well and could get very heavy and dense.

After kneading, place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free place for about90 minutes, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works.

Just make sure your oven is off.


5/19

After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. Its being baked in an 8-by-4-inch pan and you want the long side slightly longer than the pan, about 10 inches.

Fold the short sides in so the dough is about 8 inches in length, and roll to form a tight cylinder. Theres notmuch to roll, about 3 turns. Place the cylinder in the pan, cover it, and allow it to rise until doubled, 60 to 75minutes. Optionally, when rolling it, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill,

chives, or thyme.
http://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008T960&linkCode=as2&tag=lovvegyogruna-20


6/19

Bake it for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow.Technically, the internal temperature should reach 210F, but I have issues stabbing my beautiful bread with thelong, dagger-like spear of the thermometer, so I rarely do this unless Im very uncertain and rely on visual cuesand tapping.

Because the cooling process is actually part of the cooking process with bread-making, let the bread coolcompletely before slicing into it, tempting as it is to tear into it asap.


7/19

Its so soft and fluffy, with a slight chewiness, thanks to the oatmeal. Youd never know oatmeal was the secretingredient and even when mixing the dough, youll think theres no way this whole cup of sloppy oatmeal isgoing to just disappear, but it magically does.

It would make great French toast or Grilled Cheese. Its wonderful toasted and with butter, jam, or honey. Imade BLTs minus the bacon and used cheese, and they were met with rave reviews.
http://www.averiecooks.com/2012/05/mini-grilled-cheese-and-tomato-sandwiches.html


8/19

My husband told me this was the singular best toast hes ever had in his entire life, and hes a bread freak. Hecan plow down a bread basket at a restaurant, by himself. Bread is his thing. He loves it. Him telling me thattthis was the best toast of his life, and that he could eat the entire loaf at once if he let himself, means I now havemy go-to sandwich bread recipe, and can check that off my bucket list.

Up next, using it for a Honey Roasted Butterscotch White Chocolate Peanut Butter and jelly sandwich.
http://www.averiecooks.com/2013/04/homemade-honey-roasted-butterscotch-white-chocolate-peanut-butter.htmlhttp://www.averiecooks.com/2012/12/december-2012-recipes.html


9/19

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Soft and Fluffy Sandwich Bread (vegan)

The bread is soft, fluffy, light, and moist. Its made with a secret ingredient that keeps it moistand fluffy: a cup of oatmeal is kneaded into the dough, which also lends a bit of chewiness and texture. The

bread is versatile for anything from sandwiches to grilled cheese to French toast. It's an easy recipe, even forbread-making novices. My husband, a bread lover extraordinaire, said this bread makes the best toast he's everhad in his entire life. Total time from start to finish is ~3.5 hours, most of which is downtime.
http://www.averiecooks.com/2013/04/soft-and-fluffy-sandwich-bread.html/print/


10/19

Yield: one 8-by-4-inch loaf

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Ingredients:

1 cup boiling water1 cup old-fashioned whole rolled oats (not quick cook or instant)2 cups all-purpose flour (bread flour may be used and will create a heartier, chewier bread)1/4 cup water (from the tap, not hot and not cold)2 to 3 tablespoons canola or vegetable oil2 tablespoons light brown sugar, packed2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)pinch salt, optional and to taste

Directions:

1. In a small bowl, pour boiling water over oatmeal, stir to combine. Set aside and let cool until temperaturereaches about 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates thistemperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to packagedirections).

2. To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand forabout 10 minutes), combine flour, 1/4 cup water, oil, brown sugar, instant dry yeast, and cooled oatmeal.Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is fairly moistand sticky, but resist the temptation to add additional flour, unless it's so moist that it won't combine.Conversely, if it's too dry, add up to one-quarter cup water. Erring on the side of too moist is alwayspreferable to dry in bread-making.

3. After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in awarm, draft-free place for about 90 minutes, or until doubled in size. Create a warm environment bypreheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot.Slide the bowl in and wait while the yeast works. Just make sure your oven is off.

4. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it forabout 3 minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. The longside should be slightly longer than the baking pan. Then, fold the short sides in so that dough is about 8inches in length. Roll to form a tight cylinder. There's not much to roll, about 3 turns. Optionally, whenrolling, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill, chives, or thyme.

5. Spray an 8-by-4-inch loaf pan with floured cooking spray (or grease and flour the pan) and place thecylinder in the pan, seam side down. Cover with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.

6. In the last minutes of rising, preheat oven to 350F. (If you were using your oven as a warm, draft-freeplace for rising, take bread out while oven preheats). Bake for about 30 minutes or until domed, golden,and puffy. When tapped, it should sound hollow. The internal temperature should reach 210F. Let breadcool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.

7. I store bread by wrapping a fully cooled loaf in plasticwrap, and place it inside a gallon-size Ziplock,where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish,cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I like this breadtoasted and with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter. It makes greatGrilled Cheese, French Toast, and Homemade Peanut Butter and Jelly Sandwiches.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my imageswithout prior permission. If you want to republish this recipe, please re-write the recipe in your own words, orsimply link back to this post for the recipe. Thank you.
http://www.averiecooks.com/http://www.averiecooks.com/2012/07/homemade-peanut-butter.htmlhttp://www.averiecooks.com/2012/10/cinnamon-raisin-english-muffin-bread-with-cinnamon-sugar-butter.htmlhttp://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_tl?ie=UTF8&tag=lovvegyogruna-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960http://www.redstaryeast.com/platinumhttp://www.redstaryeast.com/platinum


11/19

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my imageswithout prior permission. If you want to republish this recipe, please re-write the recipe in your own words, orsimply link back to this post for the recipe. Thank you.

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