The Zen of Sandwich Bread Perfection
As you can see above, this is yet another loaf of bread. But I’d like you to know that it’s not just another loaf of bread, my friends. Oh no. This? This is the epitome of perfect fluffy white sandwich bread.
Now, I have to confess, it may be the lure of the forbidden for me, this need to create the perfect white sandwich bread. As a child, you see, we never had white bread of any description in the house—homemade, store-bought, or otherwise. It simply Was Not Done. Loaves and loaves of Adelle Davis’ Whole Grain Bread were there for the asking, and that was fine and lovely—until I went to friends’ houses.
Of course, at friends’ houses, they had all sorts of things I wasn’t privy to as a child. Macaroni and cheese that came in a blue box? How strange! Cellophane-wrapped slices of blindingly orange cheesefood product? Whoa! Gummy fruit snacks in individual packages? It’s like I’d landed on a different planet…and maybe if I could work out the reason, eventually, I’d find my way back home.
Day Fifty-Five: Oat Wheat Sandwich Bread
Of course, scones and buns of all types are well and good…but what if all you really want is a nice sandwich bread? One that toasts well, has a tender yet pleasantly crispy crust, and a soft yet strong crumb that will hold itself up against whatever sandwich fillings you choose to pit it against? One that’s healthy, and not too rich, and full of flavor is what’s in order, and this recipe is the answer.
Oat Wheat Sandwich Bread
INGREDIENTS
- 1/4 c. warm water
- 2.25 tsp instant or active dry yeast
- 1 c. warm water, plus more as necessary
- 2 tbsp extra virgin olive oil, plus more for greasing your loaf tin
- 1/4 c. molasses
- 2 c. bread flour
- 1/2 c. oat flour
- 1/2 c. wheat flour
- 1/2 tsp salt
PREPARATION
Dissolve yeast in 1/4 c. warm water. Stir in olive oil and molasses, then stir in flours, salt, and remaining water. If dough is too dry, add more warm water in small increments until dough can be kneaded into a smooth, elastic, slightly sticky ball. Knead for about 10-15 minutes longer, form into a ball, and place in a bowl. Cover and let rise in a warm place, free from draft, for about two hours.
When two hours have elapsed, punch down dough and knead again for a few minutes. Place in covered bowl and let rise again for one additional hour.
When one more hour has passed, punch dough down and shape into a loaf. Place in prepared loaf tin. Cover with a towel and preheat your oven to 350F. When dough has at least doubled in bulk and your oven is at the correct temperature, place loaf tin in oven for 40 minutes.
Loaf is done when rapping your knuckles against the bottom of the loaf creates a hollow sound. Let loaf cool on a rack for an hour before slicing.
If you’re very busy and need to let this bread rise longer than the recipe suggests at any time prior to putting it in the loaf tin, it’s fine; in fact, that will build even greater flavor within it. Letting it rise overnight might be a bit much, but apart from that, go crazy. Bread is honestly only as time-consuming as you let it be; it’s actually quite forgiving and accommodating of your busy schedule. With this loaf in particular, it’s got a very nice flavor imparted by the wheat and oat flours, and made just slightly sweet by the molasses. The crust is a revelation; that perfect combination of crispy and yet delicate as it surrounds the rest of the bread is probably as close to my idea of a perfect crust as I’ve ever gotten. If you toast it, it toasts like a dream.
My basic point is, if you’re only going to try making one bread that I post here, make it this one. This bread should be a staple in the home of everyone and anyone who isn’t allergic to anything this recipe contains.
Tuna Melt
Of course, one very good thing to do with homemade english muffins is to make sandwiches. And one very good sandwich to make, in particular, is a tuna melt.
I should explain something here: I’m particular about my tuna melts. I don’t want them to be unbalanced, and I want my cheese to be assertive, yet not overpowering. Overall, as with any other dish, I want the ingredients to harmonize nicely in every bite I take, so that the full-on choral blast echoes throughout my mouth.
I like a good mixture of textures, too. You could, of course, make this with fresh (cooked) tuna, as well. But here’s what I usually like to do…
Tuna Salad
INGREDIENTS
- 1 can of your favorite tuna, drained well. 1
- 1 tbsp sugar
- 2 stalks of celery, chopped fine
- 3 tbsp mayonnaise (reduced fat is fine), plus more as needed; can also substitute 1/2 mayo and 1/2 ricotta cheese if you like, which is also delightful
- Salt and pepper TT
- 1 tbsp fresh parsley, or basil, or other beautiful fresh herbs, chopped fine (optional)
PREPARATION
Stir all ingredients together. Taste. Adjust seasonings as necessary until satisfaction with finished product is reached. Serves two very hungry people with open-faced sandwiches with both halves slathered in salad, or four moderately hungry people. Or two moderately hungry people who want leftovers for tomorrow’s lunch.
To make a tuna melt, slather your muffin halves (or bread) with enough tuna salad to cover. If you like it thick, lay it on thick. If not, don’t. Top with cheese of your choice.2 Lay aluminum foil across your broiler pan and place sandwiches on the foil. Stick under the broiler in your oven and keep an eye on it; the cheese will melt, bubble, and begin to brown quite quickly, and you’ll be very sad if these burn. Remove from oven when the cheese has melted and they’ve browned to your liking. Serve immediately.
- If you don’t have a favorite, choose a good-quality one packed in water. Not oil. I’m not responsible for what may happen if you choose one packed in oil. [↩]
- I like a nice sharp cheddar, or colby jack, or gruyere (which is cheating, as it’s nearly perfect any time). Or smoked gouda. I also like to shred the cheese, but you may just wish to place thin slices on top. Either way will work, but make sure if you do slice it you do it THINLY. [↩]
Janaki
