November 12, 2012
Soft and Sweet Sandwich Bread Recipe
I've been making a variation of Cinnamon Swirl Loaf from my Better Homes and Gardens Bread Cook Book (1969) for quite some time now and thought I would share it.
I often make a loaf of bread during the week for Shane's lunchbox sandwiches, and have come to realize that (1) he and I both like a sweeter white bread and (2) butter or shortening in the recipe causes a dry bread.
Cinnamon Swirl Bread (without cinnamon, yet including olive oil) to the rescue!
I love this variation because the resulting loaf is sweet and moist and perfect for sandwiches.
1 package active dry yeast
1 tsp. sugar or Karo syrup
1/4 cup warm water
1 cup milk, scalded
1/4 cup sugar
1/4 cup olive oil
1 tsp salt
3 1/2 - 4 cups all purpose flour
1 slightly beaten egg
Mix yeast, sugar and warm water in a small bowl and cover. Set aside.
Mix the next four ingredients until well blended; add the softened yeast and egg. Mix thoroughly.
Add 2 cups flour and mix until well blended. Add the remaining flour gradually until you have a soft dough. Knead until smooth (about 8 minutes.)
Place dough in a greased bowl and cover. Set in a warm place until double (about 1 hour.)
Punch down and let dough rest for 10 minutes. Form into a loaf and place in a greased 9 X 5 X 3 loaf pan. Cover and let rise in a warm place until double again.
Brush top with melted butter before baking in a 375 F oven for 35-40 minutes. Cover with aluminum foil for the last 15 minutes to prevent over-browning, if necessary.
Turn out of pan and cool on rack.
Makes one loaf.
Sharing with Homestead Barn Hop.
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