Lazy Sunday Sandwich Loaf

When I started to make bread I found it a little discouraging at times that so many of the recipes I wanted to try took two days.  Most often this was letting the dough rise overnight, or having a preferment (basically making 1/2 your dough the night before).  I’ve now come to realize that this didn’t make the recipes more difficult, but just required a bit more patience.  That being said it is always nice to start a dough around lunch time and be able to slice it fresh to have with dinner.

For the past few months one of the first things I do when I wake up on Sundays is start making a basic sandwich loaf.  It’s incredibly easy to make, and takes about 4 hours from start to finish though only about 15 minutes of that will require you doing any work.  It’s really the perfect way to feel productive without doing much.

 

So without further ado, let’s get to the (minimal) baking!

In a large bowl or stand mixer, combine your bread and whole wheat flour, sugar, salt, powdered milk, yeast, and butter.  If you decided to use them, also add in your oats, flax, or nuts.  Add 1 1/4 C water and mix.  If you added oats or flax you will need more, I usually require close to 1 3/4 C but it’s always best to start with less.

If making by hand, mix until the dough begins to take shape and then turn out onto a hard surface to knead.  This whole process will usually take about 10 minutes.

If using a stand mixer, you will want to use your dough hook for about 5 minutes on low speed to knead the dough.  The dough should be a bit wet but not stick to the sides of the bowl.  If you want to knead by hand it will take about 10 minutes.

Place your ball of dough in a lightly greased bowl and cover with plastic wrap or a cloth to let it rise until doubled.  This usually takes about 1.5 hours in my kitchen.  If you want to speed it up, toss it in the oven with the light on and it will only take about an hour.

Lightly grease a loaf pan (mine is 9″x5″).  Transfer the risen dough onto a flat work surface, being careful not to degas it too much.  Gently shape the dough into a rectangle about 6″x8″.

Form the loaf by rolling up the length of the dough (working from the short side).  With each full rotation pinch the creases to create a bit of surface tension.  As you roll it will get a bit longer as well, just make sure that when you place it in the pan it touches each edge. This will help ensure that it rises evenly.

Bake for 30 minutes, then rotate the pan 180° to ensure even baking.  Bake for at least another 15 minutes (45 total), and then check periodically.  Mine usually takes 50 minutes for a nice brown on top and the bread to be baked all the way through.

Once removed from the oven, promptly take it out of the loaf pan and place it on a cooling rack for 1 to 2 hours.  Two hours will allow it to cool completely, and I suggest leaving the house if you don’t want to find yourself eating the entire thing before that time is up.

Keep in mind that the bread cooling before being sliced allows a nicer crust to develop and will prevent it from drying out as quickly (keeping steam in longer).  If there is any left on Sunday night, it keeps for about a week at room temp or the fridge.  The bread will also freeze very well.