Sandwich Bread
This tender white bread is great for sandwiches, or simply slathered with butter and jam.
Sandwich Bread
Makes 2 (8×4-inch) loaves
Ingredients
- 2 recipes Master Dough (recipe precedes), flour increased by 1⁄2 cup
- 1 egg white, lightly beaten
- Garnish: old-fashioned oats, wheat bran
Instructions
- Prepare Master Dough, and let rise as directed.
- Spray 2 (8×4-inch) cast-iron loaf pans with cooking spray. Divide dough in half; shape halves into 2 loaves, and place in prepared pans. Spray loaves lightly with cooking spray. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 375°. Using a sharp knife, score top of each loaf. Brush loaves with egg white, and garnish with oats and wheat bran, if desired.
- Bake until golden brown, 25 to 30 minutes. Remove from pans, and let cool completely on a wire rack.
I think somebody bumped their noggin. Rosemary? Garnish with sea salt and pepper? For
Hi Jeff! That recipe is correct. The rosemary gives the bread amazing flavor! It’s one of my personal favorite recipes—my family adores it.
I am looking at the recipe in the taste of the south fall baking magazine. The directions are not the same as they are on this page. The ingredients are correct but the directions are not. There is no olive oil or rosemary for this recipe, and no mention of sea salt and pepper for garnish. I think someone had mixed up 2 different bread recipes.
Hi Stephanie! I think the recipe you’re looking at is for our Rosemary Focaccia. This is a list post that contains multiple bread recipes all using the same master dough. If you click the third page, you’ll find the Pumpkin Twist recipe. Hope this helps!