Your Favorite Sandwich Bread Recipe? Also ISO Artisan 5 Mins Light WW Recipe

[miss piggy]

I am trying get away from store-bought bread in favor of home baked. Right now my husband and I both like the Nature's Own WW - it is about 50 calories a slice, not too big or dense, a nice light WW flavor. I am looking for a similar bread that is on the lighter side for sandwiches and that includes whole wheat.

I have seen recs for the Artisan Bread in 5 Mins A Day Light WW but can't seem to find the recipe. I'd appreciate this, or any other T & T's you have to pass along. I do not have a bread machine, but I do have a KitchenAid stand mixer. Thanks!

[sugaree]

If you have the regular recipe for Artisan Bread, for the light WW you just sub 1 1/2 cups of whole wheat flour for part of the AP. Actually, I'm not sure that's the amount the book says, but that's what I use and it works very well. If you need the entire recipe, let me know.

My favorite sandwich bread is the one on the King Arthur Harvest Grains bag. You have to buy the harvest grains from KA (at least I haven't figured out an equivalent) but it is well worth the money and the bread makes great sandwiches.

[Trishinomaha]

I have been baking bread for two years and am getting ready to start again once the weather cools off. One of my favorite recipes came from a blog called "A Year in Bread" and the one I liked best was Susan's Farmhouse white. It's easy to make, has great flavor and freezes well. It's not Whole wheat but it does make great sandwiches and toast. Here's a link to the recipe on the blog. I'm not sure if the blog gets updated any more but this link should work. With kudos to Susan who I learned a lot from - here's the link - http://ayearinbread.earthandhearth.c...farmhouse.html

[Trishinomaha]

MP:

I have the Artisan Bread in Five Minutes a Day book and I e-mailed the recipe to you via private message. Enjoy!

[Angelsfan]

Originally Posted by Trishinomaha

MP:

I have the Artisan Bread in Five Minutes a Day book and I e-mailed the recipe to you via private message. Enjoy!

Trish, any way you would cut and paste the recipe onto this thread, or send me the recipe too?

Thanks!

-Heather

[Trishinomaha]

Originally Posted by Angelsfan

Trish, any way you would cut and paste the recipe onto this thread, or send me the recipe too?

Thanks!

-Heather

Here you go Heather - enjoy! I have not tried this but it sounds so good I'm thinking of mixing up a batch this week -


Light Whole Wheat Bread from Artisan Bread in Five Minutes a Day (By Jeff Hertzberg & Zoe Francois)

Makes four 1-pound loaves. The recipe is easily doubled or halved.

3 C. lukewarm water
1 ½ T. granulated yeast (1 ½ packets)
1 ½ T. salt
1 C. Whole Wheat flour
5 ½ C. unbleached all purpose flour
Whole Wheat Flour for pizza peel

1. Mixing & Storing the Dough: Mix the yeast and salt with the water in a five quart bowl, or a lidded (not airtight) food container.
2. Mix I the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with a dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when it’s cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
5. On Baking Day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. Dust the piece with ore flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees F., with a baking stone placed on the middle rack. Place an empty broiler tray on ay other shelf that won’t interfere with the rising bread.
7. Sprinkle the loaf liberally with flour and slash across, “scallop”, or tic-tac-toe pattern into the top using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
9. Allow to cool before eating.

[Angelsfan]

Originally Posted by Trishinomaha

Here you go Heather - enjoy!

Thank you so much!!! Have a great week .

-Heather

[little_bopeep]

Here is a great thread with a plethora of recipes and excellent information and tips. I've made several of the recipes myself with great results, my favs being the Pizza Bread, Oatmeal Toasting Bread and Creamy Buttermilk Wheat Bread.

[mrswaz]

Originally Posted by Trishinomaha

I have been baking bread for two years and am getting ready to start again once the weather cools off. One of my favorite recipes came from a blog called "A Year in Bread" and the one I liked best was Susan's Farmhouse white. It's easy to make, has great flavor and freezes well. It's not Whole wheat but it does make great sandwiches and toast. Here's a link to the recipe on the blog. I'm not sure if the blog gets updated any more but this link should work. With kudos to Susan who I learned a lot from - here's the link - http://ayearinbread.earthandhearth.c...farmhouse.html

Susan's Honey Whole Wheat is also WONDERFUL. The Farmhouse White is our standard bread- I usually bake up a batch once a week. DH prefers the whole wheat, but sometimes I have a hard time finding all the necessary ingredients.

[Trishinomaha]

Originally Posted by mrswaz

Susan's Honey Whole Wheat is also WONDERFUL. The Farmhouse White is our standard bread- I usually bake up a batch once a week. DH prefers the whole wheat, but sometimes I have a hard time finding all the necessary ingredients.

Do you visit The Fresh Loaf blog? It's also a great resource especially for someone like me just learning techniques.