Easy Sandwich Bread & Dinner Rolls
Everybody is making bread these days. But what if you don’t want to spend 3 days making sourdough? I’ve got the perfect recipe for you that will help you ditch store-bought bread that is full of preservatives, while still getting that great sandwich bread structure and flavor! This is NOT a “healthy” bread, it truly is an Amish recipe. But it is delicious and a better alternative to what you’d be buying at the store. The best part? If you have a stand mixer, it’s hands-off kneading and you could have 2 loaves or 1 loaf and a pan of dinner rolls in 2 hours!
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00:00 Introduction
00:14 Welcome back! We’re making Amish White Bread!
02:35 Ingredients
03:23 Head to the Mixer
04:44 Cover & Rise!
04:57 It’s doubled.
06:32 Adjust for the dinner rolls
07:30 Second Rise
07:50 Into the Oven
08:01 Out to cool!
08:12 Butter and Cool.
08:47 Slice & try!
10:33 Thanks for watching, come again soon!
11:02 Bloopers & Butter Crocks
Sandwich Bread & Dinner Rolls | Mila Martinico
PREP TIME
15 MINUTES HANDS ON
COOK TIME
25 MINUTES
TOTAL TIME
2 HOURS
SERVINGS
6-8
INGREDIENTS
7 cups AP Flour
1/3 cup Olive Oil
1/3 cup Sugar
1 1/2 TBSP Dry Active Yeast
1 TBSP salt
3 cups warm water @ 112° F
DIRECTIONS
In a stand mixer with a dough hook, combine 3 cups of warm water, 1 1/2 TBSP of Dry Active Yeast and 1/3 cup of Sugar. Wait a few minutes and let it bloom until you see a few bubbles.
Add in 1 TBSP of Salt, 1/3 cup of Olive Oil and 7 cups of Flour. Start with 3 cups and mix for a few minutes on low until combined. Then add in your remaining 4 cups, slowly.
Turning on your stand mixer on low to medium, run for about 10 minutes to let the gluten combine. If you don’t have a stand mixer, rub your hands in olive oil and knead by hand for 5-10 minutes or until the dough is well combined.
Cover your bowl in plastic wrap and let it double in size, about 40 minutes or so depending on how cold your home is.
Pre-heat your oven to 350° F and butter/oil your pans.
PREPARING BREAD LOAF: After it has doubled in size, take a loaf pan or a pyrex dish. If you’re preparing 2 loaves or a loaf and rolls, split the dough in half, roll it into a loaf shape and place it seam down in the pan.
PREPARING ROLLS: If you’re going to make rolls, take the remaining dough and spoon it out into 2-3 inch balls and place them into the greased pyrex dish. If you’re solely preparing dinner rolls, start with this step.
Set pans aside and allow the bread/rolls to double again, typically this takes about 20-30 minutes, again depending on how cold your home is.
Once they’ve doubled again, place into the oven and bake until golden brown, typically 22-25 minutes.
Let cool in the pan, for an hour. While it’s still warm, take a stick of butter and rub it on the top and sprinkle with flaky sea salt.
Store in a bread box or in air tight container on the counter for 2-3 days. If it’s still left by then, throw it in the fridge to avoid it molding quickly as this bread does not contain any preservatives.
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!