Category Archives: Bread

Sandwich Rolls

Summertime and the living is easy.  And meals are less complicated.  In summer, when we get tired of eating sandwiches on my loaf bread, I make these sandwich rolls.  They can also be used for hamburgers or even barbeque sandwiches.  They are a lot sturdier than your average hamburger bun from the store.

Dough on scale

I generally double this recipe and get 22-24 rolls.  Because I cannot judge how much something weights, I use my kitchen scale to make sure the rolls are approximately the same size.  Each piece of dough is 2.4 ounces.  If you need to add a bit of dough to get the right weight, add it to the bottom of the larger piece of dough and pull the sides over it, pinching to seal and create a ball.

If you want larger or smaller rolls, adjust accordingly.  The original recipe called for 6 hoagie rolls.  I found these were too big, but that is also an option.

I have never had a bread recipe call for covering the rising dough with a damp cloth before.  I think this helps give the rolls a chewy crust.  And make sure the towel is only slightly damp.  Wring it out well.

I cannot get two large baking sheets side by side in my oven, so I bake them in shifts.  Even though the second sheet sits for 30 minutes longer, it really doesn’t affect them.  The second set is a bit larger, but that’s not a bad thing.

Because this recipe makes a lot of rolls, I freeze them.  You can defrost them on the counter, in the microwave or toast in a toaster oven.  If you plan to freeze them, you will want to cut them in half first.  Yes, a lesson learned the hard way.  Defrosting the rolls makes them very soft and soft is hard to cut without smashing them.  Plus they defrost faster.

Sub Rolls

makes 11-12 sandwich rolls or 6 hoagie rollsSandwich rolls

3 c bread flour
1 T dry active yeast
1 T granulated sugar
1 T vegetable shortening
1 ¼ c warm water
1 ½ t kosher salt

In a stand mixer fitted with a dough hook combine flour, yeast, sugar, shortening, and water. Mix on low speed until dough forms and pulls away from sides of bowl. Add salt and increase speed to medium; knead for 10 minutes.

Turn dough out onto a lightly floured surface and form into a ball. Lightly grease inside of mixing bowl and return dough to bowl. Cover with plastic wrap and set in a warm space to rise for 1 – 1 ½ hours until doubled.

Turn dough out onto a lightly floured surface and gently deflate dough. Divide dough into11-12 (about 2.4 oz.) balls. Cover with a clean kitchen towel and allow to rest for 15 minutes.  Place rolls onto a large baking sheet sprayed with oil, cover with a damp cloth, and let rise for 1 hour.

Preheat oven to 375º . Bake loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Adapted from The Galley Gourmet


Five Grain Loaf Bread

When I was first married, I decided it was time to make bread, something I had always wanted to do.  First stop, the book store to get a “bread” book.  I looked through the offerings and chose one based solely on the layout – each recipe was laid out by how much time it took to do each step.  It was perfect for someone who had never made bread before.

I took it home and read the beginning chapters where the author talked about kinds of flour, techniques and how to make yeast breads.  I proceeded to make cinnamon rolls and they turned out really well – surely beginner’s luck.  Over time I tried other recipes and continued to have good results.

Complete Book of Breads

I have used this book for years and only much later realized my book, The Complete Book of Breads, was authored by an award winning baker – Bernard Clayton.  My 1973 edition is out of print but a new edition was published in 2008 right before he died.

My loaf bread recipe began with Clayton’s “Rich White Bread” on page 86.  I doubled this recipe to four loaves and made it for years.  When I decided to add whole wheat flour, I played with the amount and ended up with 3 cups – ¼ of the flour in the recipe.  This was enough to give a whole wheat taste, but not enough to adversely effect the texture.

Then I was watching an episode of America’s Test Kitchen and they added an oatmeal cereal to their whole wheat bread to give it a better chew.  I added one cup of Bob’s Red Mill “5 Grain Cereal”, reducing the whole wheat flour to two cups.  There is also a seven grain and nine grain cereal but there’s a big difference.  The one I use looks like oatmeal flakes; the others look like grits.  I really didn’t like the texture of the bread made with the grit product.

Bob's Red Mill 5 Grain Cereal

So, here’s my recipe for four loaves of bread.  I probably make this about once a month.  It is important that you not add too much flour.  The dough continues to absorb  water as it rises.  It’s easy to add more flour if it is sticky, not so easy to add more water.

These loaves make great toast, French bread, bread crumbs, sandwiches – whatever you would use bread for.  And it freezes really well.  I hope you enjoy it!

Loaf Bread

1 cup 5 or 7 grain hot cerealLoaves of bread
2 cups boiling water

2 cups whole wheat flour
8 cups bread flour
3 cups water (120˚)
2/3 cup powdered milk
2 Tablespoons instant yeast
4 teaspoons salt
4 teaspoons sugar
2 Tablespoons unsalted butter, room temperature

Measure cereal into mixer bowl.  Pour boiling water over and stir to combine.  Let cool to room temperature, about 1 hour.

Add 3 cups bread flour, water, yeast, milk, salt and sugar.  Using paddle attachment mix to combine.  Add butter.  Mix 4 minutes.

Switch to dough hook.  Add 2 cups whole wheat flour and 2 cups bread flour.  When incorporated add flour 1 cup at a time.  Dough should pull away from sides of bowl but stick to bottom.  Knead 5 minutes.  If mixer will not hold all of the flour, knead by hand.  Dough should be tacky but not sticky.

Form dough into ball.  Place in large greased bowl top side down, then flip over.  Cover with plastic wrap.  Rise 1 hour.  Punch down and turn over.  Re-cover and rise 45 minutes.

Turn dough out onto work surface dusted with flour.  Knead briefly.  Divide into 4 even pieces (I use a digital scale).  Form loaves by rolling each piece into log being sure to have skin of dough as top.  Pinch seam and place seam side down in greased 8.5” x 4.5″ loaf pans.  Cover and rise 45 minutes.

Heat oven to 400˚.  Bake loaves 30-45 minutes until brown and bottom of loaf sounds hollow when tapped.

Remove loaves from pans and cool completely on wire rack.  Freezes really well.