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Homemade Artisan Sandwich Bread Recipe

Looking for an easy Homemade Artisan Sandwich Bread recipe? Learn how to make Homemade Artisan Sandwich Bread using healthy ingredients.


Submitted by devbanana

Makes 24 servings



Olive oil dough made from the book, Artisan Bread in Five Minutes a Day. This dough can be stored for up to 10 days in the refrigerator, in a large bowl, bucket, or pot, loosely covered. It makes about 4 pounds of dough, but each loaf of sandwich bread requires 1 1/2 lb. of dough. Each loaf should make about 12 slices, and one batch of dough can make at least two loaves. For smaller, boule-sized loaves, try one-pound portions of dough.

Recipe Ingredients for Homemade Artisan Sandwich Bread

6.5 cup Flour
2.75 cup (8 fl oz) Water
0.5 oz SAF Red Instant Yeast
0.444 oz Sugars, Granulated
0.25 cup Olive Oil
4.5 tsp Salt

Recipe Directions for Homemade Artisan Sandwich Bread

  1. 1. In a very large bowl, pot, or bucket, mix 2 3/4 cup (650 g) very warm water (about 90-100 F [33-37 C]), 1 1/2 tbsp (14 g) yeast (instant yeast recommended, otherwise two packets of active dry), 1 1/2 tbsp (23 g) course kosher salt, 1 tbsp (13 g) granulated sugar, and 1/4 cup (54 g) olive oil.

  2. 2. Mix in 6.5 cup (785 g) all purpose flour. Mix very well by hand or mixer, until the dough becomes extremely moist and sticky. Do not knead, as this dough does not need to be kneaded.

  3. 3. Let sit and rise in a large, loosely-covered bowl, pot, or bucket. Make sure it is large enough, as the dough will rise a lot. Let rise for two hours, until the top of the dough begins to collapse.

  4. 4. Place in the refrigerator, with the lid still loosely covering the bowl, pot, or bucket. Allow to sit in the refrigerator for at least three hours before using it for the first time, but the dough can be kept for up to ten days.

  5. 5. When you want to bake a loaf, dust a thin coat of flour on top of the dough, and pinch off a 1 1/2 lb. (680 g) ball of dough.

  6. 6. Pinch the surface of the dough, bringing the edges around to the bottom in a ball. Turn it a quarter turn as you go, so that the surface of the dough has some tension in it. Dust with flour as necessary.

  7. 7. Allow to rise in a greased loaf pan for an hour and 40 minutes.

  8. 8. Twenty minutes before baking, preheat the oven to 450 F (230 C). If you would like to inject steam in the oven for a crispier crust, place an empty broiler tray on a separate rack of the oven.

  9. 9. When the dough is ready, dust the top of the dough with flour, and make a shallow cut or two across the surface of the dough with a knife.

  10. 10. Place the dough in the oven. Pour 1 cup of hot water into the preheated broiler tray. Be sure to stand back and shut the oven door immediately! Bake for 35 minutes.

  11. 11. After baking, remove the loaf and place on a cooling rack to cool before slicing.

  12. Each loaf makes about 12 servings.

Categories

Breads

Nutrition Facts
Serving Size 64.2g
Amount Per Serving
Calories
141
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Sodium
381mg
16%
Potassium
0mg
0%
Total Carbohydrates
25.8g
9%
Dietary Fiber
1.3g
5%
Sugars
0.5g
Protein
4.7g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
46% confidence
D+
  Good points
  • Low in saturated fat
  • Low in sugar
  •   Bad points
  • High in sodium
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