Simple Sandwich Bread Recipe / Just Cook With Dustin

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hey guys welcome back to just cook with
Dustin today I’m gonna be working on a
simple sandwich bread recipe I never
really had to bake up until last year
but my youngest son was born with both
soy and milk allergies and finding a
good quality bread on the shelf that
doesn’t contain soy or milk is pretty
difficult and those that don’t are
organic and really expensive so I
started playing around here in the
kitchen and finding a recipe that would
work well for us this recipe we also
used to make pizza at home and flat
breads for hummus and curry hope you
guys will give it a try for this recipe
I use 2 cups of King Arthur’s
all-purpose non GMO flour 1 cup water 1
tablespoon yeast 1 teaspoon of salt
quarter cup of cane sugar and 2
tablespoons of olive oil to our stand
mixer we’re going to add our dry
ingredients of 1 tablespoon yeast 1/4
cup of organic cane sugar 2 cups of
non-gmo all-purpose flour and a teaspoon
of salt and then we will combine these
dry ingredients together
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after combining our dry ingredients we
will add two tablespoons of olive oil
and one cup of hot water
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with the bread hook attached to our
stand mixer we will turn this on to the
lowest setting allowing these
ingredients to combine together once
these have come together we’ll set a
timer for 6 minutes
to continue to let this work the dough
gradually increasing the speed over that
six-month period
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after the dough is done mixing in the
mixer we remove it from the bowl and add
it to a lightly floured surface with 1
to 2 tablespoons of flour we will then
add 2 tablespoons of olive oil see the
mixing bowl
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we’ll then begin to knead the dough by
hand mixing in the flour that we’ve
placed on our work surface you’ll take
the dough and fold it over and over N
kneading it into itself for an
additional two to three minutes until
all of the flour on the work surface has
been worked into the dough then we’ll
form it into a ball and roll it between
our hands over and over firming up the
surface here we’ll take the dough and
check to see the firmness of the surface
and the glutens that are built up in the
bouncing back as we push my finger in
here you can see that the indentation
stays for a little bit so we’re going to
continue to work this for another minute
or so as we continue to work those
glutens firming up the surface even
further and here you can see that the
dough bounces back completely again and
again showing that it’s ready to go back
into the mixing bowl where we have two
tablespoons of olive oil
we’ll make sure that this entire dole
ball is covered with the olive oil
before covering it with plastic wrap
allowing it to proof and rise over a
period of 30 to 40 minutes it should
double in size
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once the dough is proofed and doubled in
size we’ll remove it from its bowl and
begin to work it and shape it into our
loaf of bread
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as we work the dough we’re gonna be
pressing our fingers down into the dough
popping any large bubbles that have
formed during the proofing process this
will make it so that when you have that
over bread and you cut into it you don’t
have one big air bubble in the middle
there’s nothing worse than trying to go
make a sandwich to have a big hole in
your bread that you can’t spread your
mayonnaise on so we’re gonna roll this
over and crimp it over and over again
pushing out any large air bubbles that
may have formed during the proofing
process
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once we’re done rolling the dough and
forming our loaf of bread making sure
that the bottom seam is completely
sealed we’re gonna place this into a
buttered bread pan mine is buttered with
a dairy-free soy-free plant-based oils
butter and we’re gonna cover this with
the plastic wrap that we used on the
mixing bowl allowing it to proof for a
second time in a cold oven
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after resting in the oven for an
additional 30 to 40 minutes it should
have doubled in size and is ready to be
baked
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we’ll bake this in an oven at 325 for 18
to 25 minutes there is no need to
pre-heat your oven just put this on the
cold oven and turn it on and allow it to
bake for that 18 to 25 minutes depending
on your oven
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after removing the bread from the oven
you want to let it rest in the bread pan
for an additional five minutes this
makes it easier to get the bread to
release from the pan so that it can
continue to cool down on your cooling
rack
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after your bread is completely cooled
it’s ready to be cut into you don’t want
to cut into your bread when it’s still
hot or continue to steam and it will
actually kind of dry out on you
so you want to wait until it’s
completely cooled before you cut into
and you can see the crumb on this bread
and the small air bubbles that are in
there from kneading it as we rolled and
shapes the loaf of bread there’s no
large gaping holes that your toppings
are gonna fall through this is a great
sandwich bread today I’m just gonna
spread a little butter on it
and it’s so soft and so delicious I
don’t think there’s anything better in
this world that you can have other than
a fresh-baked homemade bread
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alright guys thanks for watching if you
like this video please give it a big
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please share this video with your
friends it really helps me out a lot and
come back with our next video we’re
going to be making pizza at home thanks
and we’ll see you later
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