Bread for a sandwich: the best recipes, features of preparation and responses

Who does not like a tasty sandwich? But what is this dish? The word "sandwich" is translated as "butter-bread". Of course, something else is needed for these two ingredients - cheese, sausage, fish, caviar. And how unpleasant, when the impression of a delicious filling of a sandwich spoils poor-quality bread! A sandwich puts forward even more severe requirements to the basis of the dish. After all, unlike a simple sandwich, there are two slices of bread in it. So, this product should be of the highest quality. So, the topic of our article will be bread for a sandwich. What should it be for the snack to turn out delicious? Can I make bread by myself? And if you buy toasts for sandwiches, which company prefer? Read - and find out.

The rules of a delicious sandwich

Americans love this dish. For many, it is lunch. That is, the sandwich contrives to poke a simple lunch, including salad, nutritional component and sauce. To withstand such a complex and voluminous filling, bread for a sandwich should be special. Pay attention to its density. It is moderately friable, but not disintegrating. He does not deform from mayonnaise or ketchup. His crumb remains gentle even after the slice is in the toaster. The crust of this bread is hard to measure. It does not crumble and does not break with a crunch, like a French baguette. But at the same time, this crust holds the shape of the slice well. What about the color of bread? Classics is white. But recently, when much attention is paid to healthy nutrition, bread can be not only wheat, but also rye, and with bran, and whole grains. In large supermarkets you can buy such a product. It does not mold and stale much longer than regular bread. What's the secret? Maybe there is a lot of "chemistry" in this product? Is it dangerous to eat American toast bread? Let's look at the most famous brand.

Bread for sandwiches Harry's

The product of this brand is not cheap. Packing slicing in seven hundred grams costs more than a hundred rubles, while the price of domestic bread of the same weight is 30-40 rubles. What makes people buy Harry's, besides the desire to join the American culture of food consumption? First, convenience. The bread is already cut into perfectly smooth slices. Secondly, the crust: soft, light brown, just for those who do not like scraping crumbs in the mouth. Thirdly, in the toaster, such bread does not become hard, like crackers, but slightly roasted, appetizing. This product, even if you open the package, does not stale for a long time. And, finally, this is the ideal bread for a sandwich. You can put salad leaves, vegetables, sauce on a sandwich, and it will not soften from moisture. If you analyze the reviews of Russian consumers, Harry's is bought mostly by those families who poison a child in school, supplying him with such a lunch, or simply consume a little bread. Than every day to throw out the hardened half of a loaf, it is better to have a package that remains fresh for 20 days.

Composition

If American bread for sandwiches has such a long shelf life, then the question arises: what is it made of? Do we harm health by using such a product? The bread is printed on each package. The main ingredient in it is wheat flour (or another - depending on the name of the product). It is always of the highest grade and is designed for baking bakery products. Still there is margarine, sugar, salt, water, yeast. Not without the so-called improvers - emulsifiers (glycerides of fatty acids), preservatives (calcium propionate, soy flour, enzymes), antioxidant (ascorbic acid), food alcohol, wheat gluten. The energy value of such a product is 260 calories per hundred grams. It should be noted that under Harry's brand several types of bread are sold: white wheat; With the addition of rye flour; With bran; "Seven Grains"; Dessert "Brioche".

Can you make this bread yourself?

The composition of "American Saydwich Broad" is quite rich, including unwanted elements for the body. But this does not mean that you need to give up the idea of eating a delicious sandwich. We just make bread for the sandwich ourselves. And we will not use harmful ingredients. Perhaps our bread will not be stored for as long as the store product. But we do not need this. The aroma and taste of the bread will be such that a loaf of a family will sweep away in a day or two. And that the crumb was tender, like the present "Sandwich Broad", some recipes suggest adding milk to the composition. By the way, many people bake bread for sandwiches themselves, not trusting the store product. And every mistress has her own recipe. "Sandwich Broad" can be done in a conventional oven. But the process of batching will go much easier if the kitchen has such a faithful helper, like a bread maker.

The recipe for batching. Ingredients

Fine-pore structure, soft crust and slightly moist crumb - that's what distinguishes American bread from sandwiches from other bakery products. The recipe suggests that we take from the calculation of two or three loaves of the finished product such ingredients. Three glasses of water and seven - flour, one hundred grams of butter (margarines contain harmful palm and soybean fats, so we refuse it). We also need yeast - one and a half tablespoons. To make the dough well up, it's better to trust the product from Dr. Etker. Without salt in cooking, nowhere. We will prepare it with one tablespoon. The amount of sugar will be adjusted to taste. If you want to cook brioche, then you need two or more tablespoons, for a typical breadbread - a smaller amount. Let's try to experiment with flour. So, for five glasses of wheat can take two - rye.

Kneading test

This process will take a long time, but not effort. From the utensils we will need a large saucepan (five liters, not less), a sieve for sifting flour, a wooden spatula and a food film. With this simple equipment and without any kitchen devices, we will get a delicious bread for sandwiches. The recipe prescribes that we first heat the water in a pan to a temperature comfortable for the colony of yeast bacteria. You also need to melt the butter. We pour it into a pan, together with yeast, salt and sugar. Sift all the flour. Mix the ingredients with a wooden spatula until smooth. The dough will turn out liquid, the consistency of sour cream. Cover the pan with a food film and leave it at room temperature away from drafts for three hours. During this time, the dough will increase in volume 3-4 times. Do not mop it, clean it in the refrigerator for another three hours. This is the minimum that is needed before baking. Dough in the refrigerator can be stored for longer, up to two weeks, becoming only better and more porous.

Baking in the oven

The mold is laid with foil, greased from the inside with margarine or butter. The required amount of dough is picked off. Sprinkle hands and work surface with flour. We knead the dough, but not too much, so as not to damage the air bubbles enclosed in it. We fill the baking dish by one third. Let the test stand for fifteen minutes. At this time, turn on the oven, so that it is heated to two hundred degrees. Be sure to put a pan of water on the bottom of the stove. This is necessary in order to create the desired moisture in the oven. Bake a la "American Sandwich" bread about forty-five minutes. And the last secret: if you smear a freshly baked loaf on top of the oil, then when cutting it will not crumble.

Nuances of cooking in the bread maker

This device has its own specifics. The machine itself kneads the dough, heats it, kneads it and bakes it. From the cook, it's only required that you put the right ingredients in the bread pan. And here lies the main catch. First you should put dry ingredients and only then pour liquid. It is known that yeast does not like salt. Therefore, if you want sandwich bread in the bread maker to rise, you need to know the sequence of the food products in the bowl. First we pour salt and sugar. Then we sift the flour. And just put yeast on top of it. Fill with warm water, so that bacteria immediately begin to develop, and oil (you can vegetable). In some devaysah new design, there are two modes: "Regular bread" and "Sandwich." You only think that there is no difference between them. After all, in that, and in another case, the loaf is prepared for three hours. But in the program "Sandwich" the breadmaker not so vigorously kneads the dough, why the crumb turns out to be more gentle, and the crust is thin.

Bread for sandwiches in a breadmaker: recipe

For a medium-sized bowl, we will need such products: warm water - 360 milliliters; Vegetable oil and sugar - three tablespoons each. We also need four glasses of flour. At the bottom of the bowl we pour two teaspoons of salt. And at the very top of the dry ingredients we put the same amount of dry yeast. Now pour water and vegetable oil. You can replace it with creamy. But in this case, you should take care to pre-melt it. This can be done in a microwave or in a water bath. Turn on the mode of the bread maker "Sandwich" (if any). In this case, the car requires from us only one clue: what is the weight of the loaf? Of this amount of ingredients, a loaf of nine hundred grams is obtained. You can also manually set the degree of crustiness. But it should be noted that the crispy and darker it will come out, the harder it will be to cut slices.

Recipe for a product with milk

Such a loaf for sandwiches can be prepared both in the oven and in the bread maker. Consider the traditional option. In different containers heated up to 40 degrees 170 ml of milk and sixty milliliters of water. In a bowl, mix them with yeast (15 g). We put forty grams of melted butter and a half-spoonful of liquid honey. We'll take this mass with a mixer. In a deep bowl, mix 450 grams of flour and two teaspoons of salt. In dry ingredients, add liquid, slowly, constantly working a mixer with nozzles "spiral". The dough will become smooth and begin to chip off the sides of the dishes. If this does not happen, add a little flour. We wash the other bowl with vegetable oil, we put the buns in there and cover it with food film. Put this container in a heated but turned off oven. For forty minutes the dough will double. Transfer it into a baking dish, cover it again with a film and let it grow for half an hour in a warm place. The dough will grow twice as much. On the lower grate of the oven put the pan with two glasses of water. Turn the oven on 170 degrees. When the water in the frying pan boils, reduce the fire to 95 ° C. On the middle grate, set the mold with a test and bake for about 45 minutes. When the loaf cools down, we'll think about what kind of sandwich we can make from toast bread.

Reviews

Those who tried to apply one of the above recipes in practice, assure that the product turned out to be very fragrant and tasty. Especially people liked the fact that you do not need to conjure a lot over the test. Also a positive moment is that the ferment can be stored in the refrigerator for a long time. Cooks are encouraged to experiment: include in the ingredients of the sweet paprika, caraway seeds, sunflower seeds.