Bread Recipe: https://docs.google.com/document/d/1CFUAobp5HuJxdwS9IAtG8IsLjoDifkfF/edit?usp=share_link&ouid=104785888518692824192&rtpof=true&sd=true
Amanda’s Channel: https://www.youtube.com/@WelcomeGroveHomestead
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Hey there darling welcome to the farmer table I’m Jess and I’m so glad you’re here today I’m going to be doing a video today after a little bit of a break I had a a bit of a Thanksgiving cooking hangover and took a few days off not
Just from making cooking videos but from cooking all together we ate a lot of leftovers and then had a couple of days where it was chopped kitchen of just throwing something fast together uh but today I am back with what I think might be the most requested recipe that I’ve
Had since starting this Channel and that is for a good sandwich bread recipe now whenever I first started learning to cook from scratch learning to make bread was kind of at the top of the list and I made a lot of breads I tried lots of different recipes some of which were
Great successes and some of which were great failures but I had never quite found the perfect sandwich bread recipe and this is just a simple bread recipe that is plain that picky kids are not going to turn their nose up at and that most importantly can be easily sliced to
Be able to make sandwiches so many bread recipes are really crumbly and whenever you go to slice them they just kind of disintegrate into crumbs which obviously is not going to work when we’re trying to make a sandwich for a school lunch fiveish years ago maybe a little bit
More than that my friend Amanda paladini actually shared her favorite sandwich bread recipe with me that she routinely made for her Children’s School lunches and I tried it and it ended the search for me it is hands down the best sandwich bread recipe I have ever tried
So I’m very thankful to Amanda her channel is welcome Grove Homestead and she shares a lot from their Homestead which is now located in East Tennessee so we can all thank Amanda for ending our our search for the perfect sandwich bread recipe today I’m going to be
Making this with my kitchen aid mixture uh with any bread recipe like this you can make it by hand uh you’re just going to need a knad it more it’s going to take a little bit more muscle this is honestly the kind of task that I’m
Usually usually running as a side job in my kitchen usually my focus is on something else and I get the bread started I get it going so it can rise the first time and then the second time and bake it’s never the main thing that I’m doing because you do have these
Large chunks of like downtime that you’re not handson I do also have a bread machine I will do a separate video showing my bread machine and the recipe that I do there cuz bread is one thing that I really hate buying from the store the number
One reason is that it is full of all kinds of preservatives and chemical ingredients that I do not like purchasing it has a lot of growth Inhibitors to keep mold from growing and more than that if you want to buy a quality bread so if you decide to read
The ingredient labels and try to buy the best bread on the Shelf it still has stuff in it I don’t love it’s like $7 a loaf which is insane to have to pay that much for something that you can literally make for less than one $1 a
Loaf at home probably even less than that actually if you’re buying your ingredients in Bowl as usual I’m going to have the principal recipe down in the showd does it will say Amanda’s best bread recipe and you can click on that print it out so that you have it for
Easy reference whenever um I start talking to people about cooking from scratch and cutting down their grocery budget it is always my suggestion to start if you consume bread products by making them at home uh you can control so much more what goes into them
But again it is just such a way to save money all right so I’m going to start by putting three cups of flour in this bowl side note I do buy my flour bulk and I get these big food safe containers at a restaurant supply store and this is
What I keep flour and sugar actually multiple Staples we’re going to add 2 and 1/2 teaspoons of salt you’ll see my measuring spoons for salt and 1 and 1/2 tablespoons of instant yeast now I keep my yeast in an airtight jar in the freezer um I pull it
Out for recipes and then stick it right back in there that’s going to make sure that it stays fresh longer if your yeast is old your bread will not rise properly so you want to make sure that you’re working with fresh yeast and here you can use
A/4 uh cup of honey or sugar maple syrup works well for this as well I have used that when I’m in a pinch today I’m using honey I usually use honey and now I want to add 2 and 3/4 cups like very warm water now we do not want this to be
Boiling you don’t need to turn on the kettle or anything uh you want it to be where you can comfortably put your fingers underneath it we don’t want it burning hot that will damage our yeast but we also do need it to be warm enough to activate the
Yeast now for most baking I prefer recipes that do weights instead of measurements but I can tell you with this spread recipe things like very warm water and you know these cups and different measurements it’s not super exact and this bread has always turned out well for me so I’m just going to
Stick with sharing it that way and next I’m going to add 1/4 cup of oil and you want to do a neutral oil here so I’m using avocado oil today sometimes I’ll melt down lard I have melted down butter for this before and we want to give this
A little mix um you’re not trying like thoroughly combine all of these ingredients I you could run the like bread hook but I find it just does better to use something like a spoon or a spatula to make sure that you don’t have like big clumps of flour in the
Bottom and we’re going to give this a mix it’s going to be real runny uh and we’re going to let this sit for about 10 minutes uh and it’s going to start getting bubbly and that yeast with that warm water and the the honey is going to
Start activating we’ll be back in 10 minutes 10 minutes later see this nice bubbly activated yeast going on here in this mixture it’s looking exactly how I expect and you can kind of see that I did not really thoroughly mix that there’s little bits of flour which is
Fine now um this recipe calls for a total of 6 and 1/2 to 7 and 1/2 cups of flour to make these two loaves of bread we already put three in the bowl meaning from here we are going to begin by adding 3 and 1/2 more and then from
There we are going to add another cup if it’s needed now there is a little bit of nuance when it comes to cooking and baking and I can tell you some things to look for but it may be a little different every time when it comes down
To something like this now I cannot tell you the science that goes into this I’m sure somebody could that knows more than I do I I don’t know what makes it work the way that it does but I know that sometimes it’s raining outside and that changes how the bread works sometimes
I’m using different flour from from a different maker and it changes how the bread works I want to give you a touch of encouragement if you were just getting into cooking as people who are afraid to fail we have a tendency to just immediately say oh I’m so bad at
That I’m such a bad cook oh I tried to bake bread but I’m really bad at it you just you’re not practiced and I’m really bad at cutting hair because I have never learned and it’s one of those things that I accept the fact that I do not
Know how to do it and I pay someone else to do it for me and unfortunately because so many people people have taken that route in cooking our food system is what it is today you don’t have to keep paying somebody else to bake your bread
For you you’re just going to have to learn how to do it so we’re going to start with 3 and 1/2 cups and we’re going to see how that goes and if you start with 3 and 1/2 cups and you end up making your bread and it’s not the best
Bread you’ve ever had make it again and make it again and make it again until eventually you know exactly what your dough is supposed to look like to be what you want all right we’re going to turn this on medium low I don’t want to
Go too high cuz I’m not trying to paint my uh my kitchen with flour if you are ever measuring flour um it’s you know it’s best to make sure your flour is nice and loose this is one of the reasons why I like weighing recipes but you don’t ever want to like
Pack it in we want it to be good and loose so I’m always scooping my flour up it’s another reason why I like to work with flour out of a big tub like this because I can make sure I’m not compacting my scoop all right back to
Adding okay I’ve got 7even cups of flour total in here I’m going to scrape this down and make sure that all the flour is getting Incorporated you depending on your mixer you may need to scrape up down to the bottom to make sure there’s not a pocket of flour down there that
Can happen sometimes I’m going to add that last little [Applause] bit at 7 and 1/2 cups my dough really wasn’t coming to together like I like to see it wasn’t beginning to pull away from the sides it was still really goopy so I went ahead and added a whole other
Cup of flour this brought me up to a grand total of 8 and 1/2 cups this is going to be something you have to play with if you’re using a recipe that does not call for weights and this is a knowledge that can be applied no matter what baking recipe you’re doing if
You’re making any sort of bread you want to make sure that you are forming a proper dough so with 8 and 1/2 cups of flour I want this mixture to knead for at least 3 minutes until it stops tearing and the dough begins to look smooth into the bowl without recording
So you want to scrape it out um I used a little spatula and scrape it out into a greased bowl that is large enough for the dough to double in size you can see I’ve got this you can spray it you can rub butter in it whatever you’re going
To do just make sure that it’s well oiled um if you are going to cover this with plastic wrap go ahead and oil your plastic wrap as well in case it rises up and touches it so that it doesn’t tear a bunch of it away I always just use a big
Kitchen towel and I always use a bowl that has enough space that it probably isn’t going to touch the kitchen towel so this first rise is going to take roughly an hour we are looking for this dough to double inside so I’m going to set my timer for I’m going to start at
Like 50 minutes and take a look at it now a note about bread Rising if your house is really cold um your bread is not going to rise as well there are couple options here you can put the bowl like up on the top of your fridge where
It may be a little bit warmer um you can stick it in like the oven or the microwave don’t turn them on but where it may be just a little bit warmer than out in like a drafty part of your kitchen and one thing I have seen people
Do is take like a Stringer Christmas lights or a warming pad and all of these different things that’s never really been necessary for me we keep our house you know roughly 68° like in the winter right now there’s like 24 celi I mean it’s like it’s
Warmish in here it’s not by any means super warm but it’s definitely warmish it may take a little bit longer that’s really the thing it’ll still rise it’s just going to take a little bit longer so I’m going to take a look at it in 50
Minutes and see where we’re at and I expect it probably will have doubled by then we want to go ahead and prepare two loaf pans by oiling them I use these uh Stone wear Pampered Chef loaf pans it’s what I’ve baked bread in for a long time
But you can use glass if all you have is a metal pan you can use a metal pan you are going to get a harder crust that way I prefer the stonar glass because you do get softer crusts which is typically what we’re looking for in like a
Sandwich bread but the best pan is the one you have so just get them greased up and ready for this bread to ride all right guys it’s been about 55 minutes and my dough has doubled it looks really lovely smells really nice and yeasty and here I going to show you what I
Do as far as separating this out and putting in the pan so first we’re going to punch our dough down the most satisfying part of bread making which lets all the air out and at this point some people will tell you to turn this out onto like a flowered surface and
Work it I don’t want to have to clean my counters I want less things to wash in my life not more so I just take it and roll it around a few times in this greased pan I pi this loaf up and I break this dough roughly in half usually I don’t do
A very exact job pinch it like this and drop it down into my pans this would have been better had I put some oil on my hands I’m going to do that for the next one all right little bit of oil on my hands grab the next Loaf and I
Just want to shape it so it’s going to be smooth on top take the pinched area put it down um I did not do these very evenly I do better sometimes than others this is not advised I’m going to pinch a little bit of this off add it to the bottom of this
One and there I have my two loaves you basically just want to take that dough and separate it into two loaf pants sometimes I am tempted when I am making tutorial videos to not do stuff like that because I want to show you the proper way I want to show you the fail
Prooof way I want to show you um what everybody else shows you but the truth is that is how I put my bread in the pans every single time because I don’t want to flour the surface I don’t want to have to scrape the flour off I don’t
Want to have to clean it so I do it like this and sometimes I end up with a little bit uneven loaves but whenever I make my kids sandwiches out of this bread they don’t complain that maybe sometimes one slice is a little bit bigger than the other one all right now
We’re going to preheat our oven to 350 and begin in our second Rise now uh this time I’m going to actually wet this towel all right I got this damp it is not sopping wet it’s not going to get my loaves wet but I did want to put the
Damp towel over here uh for this second Rise just so uh this dough is less likely to stick to it about 30 minutes on the timer uh basically I want to see this bread rise up over the top of these pans um I would say it’s probably going
To double again and then as soon as that happens we’re going to put it in oven roughly 30 35 minutes later I just pulled the towel off of my risen dough you want to make sure your dough is up over the top of your pan it’s going to
Rise a little bit further in the oven you do need to be careful with it when you’re handling at this point cuz if you poke a hole in it you remember when we punched it down it let all the air out of it we don’t want to do that right now
Cuz we don’t want to stop the rising you can definitely overproof this or over rise it where you let it sit too long and it will fall at that point if you let it rise too much and you stick in the oven and it rises further you’ll
Have loaves of bread that are like this tall we don’t really want that either we end up with big air bubbles when we do that so I kind of tend to air on the side of less Rising as long as it’s up over the top I consider that risen
Enough to stick it in the oven it’s going to rise a little bit more um I want this to fit in a bag the sandwich I so I I kind of air on this side you’ve got probably about a 30 minute window here uh where it’s still going to be
Fine either way but this is when I like to put mine in the oven right when it’s just maybe an inch Over the Top If that uh you could let it go a little further again this is going to come down to your PR I like to put them in the middle of
The oven you don’t want them too close to the top because they are going to rise further in the oven and we don’t want them to touch the top of the oven but so I like to go right in the middle 30 minutes 350° oven I’ll see you then okay
So 3 2 minutes later my bread is out I’m going to take some butter really quick go along the top with this butter it would have been better to uh to melt this and just brush it on but you know the best leg plans my kids are home
Now and so I am distracted and I’m going to stick these back in the oven for like a minute just so this will Brown here’s my bread it’s out of the oven we typically want to let this cool to be able to slice it for sandwiches um
My kids are here now and they just got home from school so we’re going to go ahead and slice into one of these now it’s going to let a lot of steam out and I think that technically that may make the remaining loaf stale faster however fresh bed bread just never really last
Long enough to go stale here you have a couple options here you can keep it in like an airtight bag once it’s completely cool do not put it into an airtight bag when it’s still hot or the steam will make it soggy once it’s completely cool you can put it in an
Airtight bag and it’ll keep fresh for a few days um you can freeze it and then thaw it out and use it so if you don’t need both loaves that’s one thing you can do fresh bread does go stale faster um it’s just going to it doesn’t have
All those preservatives in it what we typically do is we use it for sandwiches when it starts going stale we won’t toast it for sandwiches or make things like grilled cheese we want to go ahead and get it out of the pans quickly to let it cool because again you’re going
To condensation so let’s do this and I like to just set it on a cooling rack so it can come to room temperature but I am going to break the rules and cut into this hot because I’ve got kids who want a snack um let’s see so there we have it there’s the
Crumb um as you can see even though this is steaming hot it is sliceable it does not fall apart this is a great sandwich bread and it’s also lovely just for eating yall are going to get some I have a drooling audience on the other side of the camera my most
Favorite easy simple basic same bread recipe it is delicious makes for great sandwiches and makes for happy kiddos thank you guys for hanging out with me today I bless you until next time