Using basic baking ingredients like flour, water, yeast, salt, and milk, you can learn to make Pioneer Woman Sandwich Bread. Bread flour guarantees a fluffy inside and a crust that’s exceptionally chewy. If you only have one loaf pan, this is the perfect recipe for you.
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Why You’ll Love This Pioneer Woman Sandwich Bread
- White bread that’s soft on the inside and has a crunchy crust
- Fresh out of the oven and perfectly crisp!
- Constructed with only 7 common materials.
- Incredibly brown, with a golden hue and a sky-high rise
- Excellent by itself or as a sandwich filling
- Easy to prepare
- Freezable and simple to prepare in advance
What Is Sandwich Bread?
Sandwich bread, also known as sandwich loaf, is bread that has been baked with the sole purpose of being used to make sandwiches. White bread, whole wheat bread, sourdough bread, rye bread, multigrain bread, and many more types of bread are all available for use as sandwich bread.
Pioneer Woman Sandwich Bread Ingredients
- Water. Yeast needs a liquid to begin multiplying. We need bread with structure, so I make it with mostly water. If I made dinner rolls with only milk, they’d be too soft and have no structure, like I usually make.
- Milk. Fat in the dough is essential for soft bread, therefore use milk for at least 1/4 cup of the liquid. Even if low-fat milk can be used, whole milk really shines when it comes to texture.
- Yeast. Yeast can be used in two forms: active dry yeast or quick yeast. Active dry will cause slightly longer rising times. Platinum Yeast by Red Star is an instant yeast that also contains natural dough improvers, and it comes highly recommended. That’s the only kind of bread I buy.
- Sugar. The sugar in the recipe provides fuel for the yeast, which in turn stimulates the dough’s rise and makes it more pliable.
- Butter. A loaf slathered in butter will be bursting with flavor. This recipe has been tried and tested using both melted and softened butter, as well as olive oil. The best loaf was the one baked with softened butter because of its rich buttery flavor and tender (but still sturdy) crumb.
- Salt. In other words, salt is essential to baking tasty bread.
- Flour. Use either all-purpose or bread flour. While most people prefer using all-purpose flour, bread flour makes for a more satisfyingly chewy crust. If you use bread flour, there is no need to alter the recipe in any other way. Bread flour is what you want for the greatest flavor. It’s the only kind of flour I use for baking Artisan bread, and it works wonderfully with Honey Wheat English Muffins when combined with whole wheat flour.
How To Make Pioneer Woman Sandwich Bread
- In the bowl of a stand mixer outfitted with a dough hook or paddle attachment, combine the warm water, warm milk, yeast, and sugar. Leave covered for 5 minutes to rest.
- Butter, salt, and a cup of flour should be added. Slowly add another cup of flour while continuing to beat for 30 seconds and scraping down the bowl with a rubber spatula. Incorporate relatively well by beating on medium speed (there may still be chunks of butter).
- Using a mixer on medium speed, include the remaining flour and continue beating for 2 minutes, or until the dough forms a ball and pulls away from the edges of the bowl. * This dough can be mixed by hand with a large wooden spoon or a rubber spatula if you don’t have access to a mixer. This will require some physical power!*
- Either let the dough rest in the mixer for an extra three minutes while beating on medium speed, or turn it out onto a lightly floured surface and knead for three minutes. To get a visual on kneading dough by hand.
- Olive oil or nonstick spray can be used to lightly coat a large basin. Put the dough in the bowl and turn it over so that it is oiled on all sides. Wrap the bowl in plastic wrap, aluminum foil, or a clean dish towel.
- Let the dough rise in a warm place until it doubles in size, anywhere from one to two hours. (It rises on the counter every time. Two hours is the average time required. In my book, Baking with Yeast, I address the question of “Where Should Dough Rise?” and offer several suggestions for shortening the rising period.
- Prepare a 9-by-5-inch loaf pan by greasing it thoroughly.
- Punching down the dough to expel air bubbles is a necessary step after the dough is ready to be worked with. Lightly flour the work area, your hands, and the rolling pin.
- Form the dough into a broad 8-by-15-inch rectangle. It can be imperfect; in fact, it usually will be. Okay, that’s OK. Form it into a log that is 8 inches in diameter and put it in the pan.
- Wrap the loaf with plastic wrap, aluminum foil, or a clean dish towel. After an hour, the dough should have risen to within an inch of the top of the loaf pan.
- Put a baking sheet in the bottom of your oven and preheat it to 350 degrees Fahrenheit (177 degrees Celsius). (The bread shouldn’t be baked at the top of the oven; instead, it should be baked closer to the bottom.)
- Toast the top for the last ten minutes of baking. It should sound hollow if you knock on the loaf softly. The bread is ready when an instant-read thermometer inserted into the center of a loaf registers 195 degrees Fahrenheit (90 degrees Celsius).
- If the top of the dish is browning too quickly, tent it with aluminum foil. Near the 20-minute point, I normally cover the loaf with aluminum foil. Take the bread out of the oven and let it cool for a few minutes before slicing. You can also wait till it’s entirely cool before cutting it.
- To keep bread fresh for a longer period of time, wrap it tightly and store it in the fridge for up to 10 days.
- Gives you enough for one big loaf (12-16 slices) or two little loaves.
- Farmhouse Bread, like most homemade breads, is best eaten fresh, although it will keep in an airtight container for a few days.
- Taking your bread out of the freezer a couple of hours before you plan to use it will allow it to thaw at room temperature.
- I find the best results when I divide the dough in half and work with each half separately. But if you want to make two batches at once, you may do so by doubling everything but the yeast and butter in a single large mixing bowl. You’ll need 6 Tablespoons of butter and 3 and 1/4 teaspoons of yeast.
What To Serve With Pioneer Woman Sandwich Bread?
This bread is perfect for a grilled cheese, tomato, or steak sandwich. Grilled cheese with homemade potato chips, BBQ pulled pork sandwich with baked beans and sweet potato fries, and a bowl of chili would be a great accompaniment.
How To Store Pioneer Woman Sandwich Bread?
In The Fridge:
Sandwich bread that you prepare at home can be stored at room temperature for two to four days, or it can be refrigerated for seven to fourteen days, depending on how long you plan to keep it.
In The Freezer:
How To Reheat Pioneer Woman Sandwich Bread?
In The Oven:
Prepare the oven to 325 degrees Fahrenheit. Take a piece of aluminum foil and wrap the sandwich bread in it. Ensure that the item is protected on all sides so that it may cook uniformly. Once the oven has been preheated, place the sandwich bread inside of the oven for around seven to ten minutes.
Place the bread that has been covered in plastic in the microwave oven together with the bowl of hot water and heat for ten seconds on the Micro Power low setting. Turn the bread over (just the sandwich bread, not the entire bread-paper towel packet), being careful to reclaim the sandwich bread with the wet paper towel, and then flip the bread back over. Repeat the heating process using the Micro Power LOW setting for ten seconds.
How Do You Know When Sandwich Bread Is Done?
Bread will be thoroughly cooked when it reaches 190 degrees Fahrenheit in the center, at which point it will be soft and moist, but it will not be overbaked (tough and dry). The color of the crust is the best indicator of whether the inside of thin, crusty breads with a dry texture, such as baguettes, small crusty rolls, or focaccia, has reached the point of optimal doneness.
How Long Does Bread Need To Rest?
Before cutting the bread, it is essential to wait for it to completely cool down, or at least until it is merely warm, so that the cooking process can be finished. Rolls can be let to cool for about twenty minutes at the most. Bread that is baked in a loaf pan can take up to an hour to cool, while bread that is prepared in a large free-form loaf can take up to an hour and a half.
Why Is My Homemade Bread So Dense?
If the finished loaf is on the dense side, it’s possible that you overworked the dough. After the initial rise, the more you work with the dough, the more air bubbles are knocked out of the loaf, which can result in a bread that is on the dense side. The next time you make a loaf, try not to spend too much time shaping it (and keep in mind that there is no need to “push down” the dough!).
How Many Slices Can I Get Out Of This Loaf Of Sandwich Bread?
It is vital to allow the sandwich bread cool completely (even somewhat in the refrigerator) in order to be able to acquire thinner slices if you are aiming to maximize the amount of slices you can get out of the bread. You should have no trouble cutting this loaf of bread into 18 thin slices and 12 thick slices that are ideally suited for French toast.
What Does The Salt Do In This Bread Recipe?
Bread without salt has no flavor and is a rather miserable food. This dish benefits greatly from the addition of salt to it. Just make sure to add it in the sequence that we propose, as salt has the potential to kill yeast if it isn’t handled properly.
What Temperature Water Should I Use ?
The optimal temperature for drinking water is lukewarm; this means that you should be able to easily dip your finger into the water. It is possible to use cold water, but the rising time for the bread will be significantly increased.
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- Pioneer Woman Homemade White Bread
- Pioneer Woman Olive Cheese Bread
- Lemon Zucchini Bread Pioneer Woman
- Pioneer Woman Garlic Bread
Pioneer Woman Sandwich Bread Nutrition Fact
Amount Per Serving
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 98
- Calories from Fat 11
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Sodium 180mg8%
- Potassium 46mg2%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 2.1g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.