I came across this recipe for basic white bread (what the recipe called it), is a nice sandwich bread. Not to crumby and firm pain in taste. But it’s easy and cheap to make. I didn’t take pictures but used the dough from the other loaf to make cinnamon rolls, got ate too quickly.

  • yenahmik@lemmy.worldEnglish
    5·
    10 months ago

    I’ve been considering trying to DIY some sandwich bread, but I don’t bake ever so it feels intimidating. Do you have a link to the recipe? How long does it hold up before going stale?

    It seems like the store bought stuff is getting so expensive, plus it’s probably full of garbage I don’t need to be eating. DIY is starting to seem more appealing.

    • mysteriouswineglass@lemm.eeEnglish
      4·
      10 months ago

      Homemade bread will stale reasonably quickly and also go mouldy more quickly than store bought, especially if it’s wrapped in plastic. When I bake bread it takes me more than a week to get through the loaf, so I’ll divide it in half: slice up one half and freeze it (with parchment paper between the slices) and keep the other half out for consuming—wrapped in parchment either in the cupboard or refrigerated.

      The frozen slices will defrost and toast perfectly in a toaster or a warmed oven. If I’m using them for a breakfast sandwich, I put it in the preheating frying pan with the lid on until I’m ready to cook the eggs.

    • GombeenSysadmin@feddit.ukEnglish
      2·
      10 months ago

      I do 500g flour, 2tsp instant yeast, 2 tsp sugar, 1.5tsp salt, 2tbsp olive oil or softened butter, and 320ml water. Throw it all into the bowl of a stand mixer and knead with the dough hook for 7-10 mins on high. Leave to rise for an hour then tip out onto a floured surface. Fold a couple of times then roll into a tight sausage and drop into a loaf tin. Cover and leave again for 45mins. Into the oven for 25 mins at 240C, then tip out of the tin upside down for another 5 mins.

      I do that 2–3 times a week, and it does ok for our family of 5. It should last 4-5 days with the oil in it. Bread flour is best, but plain/ap is perfectly acceptable.

      • ChickenLadyLovesLife@lemmy.worldEnglish
        2·
        10 months ago

        A good way to handle baking times (and variable ovens) is to buy a thermometer and check the bread’s internal temperature. When it hits 190°F, it’s ready to come out of the oven.

    • Dustwin@lemmy.caOPEnglish
      2·
      10 months ago

      I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.

    • socphoenixEnglish
      1·
      10 months ago

      Ours keeps about a week in the fridge before drying out to the point it’s crumbly, though it’s usually gone by then. Long as you have some free time it’s not usually all that scary. I only have sourdough and bread machine recipes at the moment but I can share those if you’d like them