Comments on: Soft White Sandwich Bread Baked From Home

By: Jill

Jill — Mon, 26 Oct 2009 14:59:49 +0000

Hi Ashley! Thanks for the great question. The two recipes look very similar, I agree.

The Soft White Sandwich Bread Baked From Home calls for oil and milk. These ingredients, I believe, give the bread a softer crumb and texture, closer to the soft sandwich breads we buy from the store. My kids really enjoy soft, soft sandwich bread. I would use this recipe to make soft dinner rolls, it’s that soft.

Soft White Bread Made at Home, was suppose to be a Whole Wheat bread recipe. I just didn’t have the whole wheat flour at the time. It’s soft, but when compared to the other, it does have a bit more chew. Only soft white sandwich bread eaters would notice the difference.
I apologize for the similar recipe titles. I didn’t mean to create confusion.

By: Ashley

Ashley — Sun, 25 Oct 2009 18:14:29 +0000

How is this different than the Soft White Bread you posted if you don’t mind me asking? I see the recipe calls for oil in this one. Do they both taste about the same? Thanks!

By: checky

checky — Fri, 18 Sep 2009 12:04:12 +0000

and even print out…woohoo…

By: checky

checky — Fri, 18 Sep 2009 12:03:45 +0000

by the way…i have some all the recipes u sent me!!!!!

By: checky

checky — Fri, 18 Sep 2009 12:03:11 +0000

i made this for breakfast today, delicious…u r gd…

By: Karen

Karen — Fri, 04 Sep 2009 14:50:23 +0000

I love my copy of Artisan Bread in Five Minutes a Day. Our favorite is still the basic dough but I am glad to know you’ve made the 100% Whole Wheat recipe with All Purpose Flour! I’d love to make all of our bread but we are Wheat Bread eaters and haven’t found a recipe that fits the bill so to speak. I’ll be trying this soon (I know it’s white bread but still).
kb

By: Jill

Jill — Fri, 04 Sep 2009 14:26:04 +0000

four – 1 pound loaves.
Using your hand, pull up about a grapefruit size portion of dough. It will grow bigger as it rises on the pizza peel, then it will double in size as it bakes.

By: Katie

Katie — Fri, 04 Sep 2009 12:54:30 +0000

How many loaves will the recipe make? Mine is rising as we speak.

By: Jill

Jill — Fri, 28 Aug 2009 16:32:38 +0000

AND! It’s VERY IMPORTANT to let the loaf cool completely. Store the unused portion in a plastic bag or airtight container.

IF you think it will take you a few days to eat the entire loaf, then I recommend you refrigerate it.

Slice off what you need as you go. It doesn’t take long for the bread slices to come to room temperature before eating. And it doesn’t effect the texture to put chilled slices in the toaster, it still comes out yummy!

Save the ends in a separate freezer container and store in the freezer. After a month of baking bread, you’ll have enough leftovers to bake up some bread pudding.

By: Jill

Jill — Fri, 28 Aug 2009 16:24:56 +0000

Now I have to say this. I was at the end of my batch of dough when I shot this loaf. And I did not have enough to fill my loaf pan by more than half as instructed. That’s why the loaf looks small or as short as the pan.

Trust me, follow the instructions and you’ll have a tall round top loaf.