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sandwich bread recipe
- Total Time: 210 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
This hearty and flavorful sandwich bread features a vibrant swirl of sun-dried tomatoes and fresh basil, perfect for gourmet sandwiches or charcuterie boards.
Ingredients
- 480 g (4 cups) All-Purpose Flour
- 7 g (2.25 teaspoons) Instant Yeast
- 15 g (1 tablespoon) Granulated Sugar
- 7 g (1.5 teaspoons) Fine Sea Salt
- 340 ml (1.33 cups) Warm Water (40-45°C / 105-115°F)
- 30 ml (2 tablespoons) Olive Oil, plus more for greasing
- 80 g (0.5 cup) Oil-Packed Sun-Dried Tomatoes, drained
- 30 g (1 cup lightly packed) Fresh Basil Leaves
- 2 cloves Garlic, peeled
- 2 ml (0.5 teaspoon) Red Pepper Flakes (optional)
Instructions
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Create a well in the center and pour in the warm water and 2 tablespoons of olive oil. Mix with a spoon or stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 6-8 minutes with a stand mixer) until smooth, elastic, and able to pass the windowpane test.
- First Rise: Form the dough into a smooth ball. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare the Swirl Filling: While the dough rises, combine the drained sun-dried tomatoes, fresh basil leaves, peeled garlic cloves, red pepper flakes (if using), and 1 teaspoon of reserved sun-dried tomato oil in a food processor. Pulse until a coarse, spreadable paste forms.
- Shape and Fill the Loaf: Punch down the risen dough and turn it onto a lightly floured surface. Roll into a large rectangle (approximately 12 x 16 inches). Spread the sun-dried tomato paste evenly over the surface, leaving a 0.5-inch border on one long edge.
- Roll and Seal: Starting from the long side opposite the empty border, tightly roll the dough into a log. Pinch the seam closed to seal it, and gently tuck in the ends.
- Second Rise (Proofing): Grease a 9 x 5 inch loaf pan. Place the dough log, seam-side down, into the pan. Loosely cover and let rise again for 30-45 minutes, until nearly doubled and slightly crowning over the pan rim.
- Bake the Bread: Preheat oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake for 30-35 minutes, until the crust is deeply golden brown and an instant-read thermometer inserted into the center reaches 200-205°F (93-96°C).
- Cool Completely: Remove the bread from the oven and transfer it from the loaf pan to a wire rack. Allow to cool completely for at least 1-2 hours before slicing to avoid a dense, gummy texture.
Notes
To achieve a perfect texture, ensure the water temperature is ideal (105-115°F); water too hot will kill the yeast. For best results, allow the loaf to cool completely on a wire rack for 1-2 hours before slicing. The loaf is done when an internal thermometer reads 200-205°F.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 185 calories
- Sugar: 1.3 g
- Sodium: 330 mg
- Fat: 4.2 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 0 mg