{"id":1437,"date":"2012-06-04T23:06:50","date_gmt":"2012-06-05T06:06:50","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1437"},"modified":"2012-06-09T17:35:02","modified_gmt":"2012-06-10T00:35:02","slug":"loaf-47-enriched-sandwich-bread","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-47-enriched-sandwich-bread\/","title":{"rendered":"Loaf 47 – Enriched Sandwich Bread"},"content":{"rendered":"

All my loaves so far (except Loaf 1 – Beer Batter Bread and Loaf 32 – Irish Soda Breads) have been simple flour + water + yeast + salt + maybe things like grains or nuts or eggs. I haven’t yet made any enriched bread. Enriched breads typically have milk and sugar added to them. In normal life, we refer to enriched breads as ‘sandwich breads’ – like all the loaves we typically buy for PB&Js. I eat a lot of sandwiches, especially during summer lunches at home, and enjoy breads like Milton’s Multi-Grain<\/a>. I’d like to be able to make a good sandwich bread like that.<\/p>\n

My first step is to make a simple white enriched bread and then get more complicated. The recipe I used is from Reinhart’s Artisan Breads Every Day book (p. 105). I divided the dough in two and made a sandwich loaf the first day and dinner rolls the second day.<\/p>\n

The dough didn’t rise much in the fridge and was a very different experience to work with in shaping. It is a 55-60% hydration (depending on if you count the egg or not), so it felt more like very soft clay than the wetter doughs I’m used to working with now.<\/p>\n

Sandwich Loaf<\/strong><\/p>\n

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Baked loaf<\/p><\/div>\n

I baked the loaf in a Pyrex loaf pan rather than the metal one used in the book. I have no idea if that makes a difference. I also cooked it to a darker brown than the picture in the book and didn’t score the top.\u00a0The resulting crumb and texture look similar to the picture in the book, so I assume I got it pretty close. My bread, however, is yellower from the egg yolk – I’m thinking they may have just used the egg white in the book.<\/p>\n

The resulting bread was not as light as I like my sandwich bread to be. It was sweet but too dense. I’m going to try a different recipe for my next sandwich loaf.<\/p>\n

The flavor tasted more like a sweet dinner roll, so with the second half of the dough I made…
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\nDinner Rolls<\/strong><\/p>\n

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Baked rolls<\/p><\/div>\n

This was a fun exercise in dough shaping. I made butterflake rolls and a variety of other small shapes.<\/p>\n

Butterflake rolls are made by rolling out the dough about 1\/4″ thick, painting it with melted butter, slicing it into 2″ strips, stacking and slicing the strips. The resulting stacks are put into cupcake pans to rise.<\/p>\n

The other rolls were variations on rolling out snakes and knotting them or rolling them up, and mashing small dough balls together.<\/p>\n

The shaped rolls are then proofed for about 2 1\/2 hours before baking. During this time they did a very nice rise. Prior to baking they get an egg wash to help browning, and I also sprinkled them with poppy seeds for decoration.<\/p>\n

The butterflake rolls were the best of the batch, they divided easily and had a sweet flavor that didn’t demand butter or honey.
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\nLessons<\/strong><\/p>\n

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  • I would use this recipe again for butterflake rolls, but will keep searching for my sandwich bread recipe.<\/li>\n
  • Should have scored the sandwich loaf.<\/li>\n<\/ul>\n
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