Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White Sandwich Loaf With Poolish Recipe
    Lost? Site Map

    White Sandwich Loaf With Poolish

    White Sandwich Loaf With Poolish. Photo by Bonnie G #2

    1/2 Photos of White Sandwich Loaf With Poolish

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 hrs 35 mins

    15 hrs

    35 mins

    Red Apple Guy's Note:

    A good portion of the flour in this recipe is fermented before the dough is made to better convert the flour to sugars and generally improve the flavor. This pre-ferment is called a poolish and is allowed to bubble and develop a nice aroma and flavor. This recipe is my take on Syd's White Sandwich bread from another site. While the process can take up to 3 days, the active time making the bread is the normal amount of time, long resting periods are added to improve flavor.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    loaf

    Units: US | Metric

    Poolish

    Dough

    Directions:

    1. 1
      Make the poolish, cover and leave at room temperature for about 8 hours.
    2. 2
      Add the other ingredients and mix well.
    3. 3
      Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
    4. 4
      Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
    5. 5
      Pre-shape into a ball and let rest for 5 minutes.
    6. 6
      Preheat oven to 400 F with a pan on the bottom for steaming.
    7. 7
      Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
    8. 8
      Place in an oiled loaf pan (9"x 5"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
    9. 9
      Add 1 cup hot water to steam pan (don't drip on the door glass).
    10. 10
      Score the loaf and place in the center of the oven.
    11. 11
      Reduce oven setting to 375°F.
    12. 12
      After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
    13. 13
      Cook for 20 to 30 more minutes until the loaf is 205 F internally.
    14. 14
      Remove from the loaf pan and cool on a rack.
    15. 15
      note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up.

    Ratings & Reviews:

    • on April 27, 2011

      55

      Red, I can't thank you enough for telling me about this recipe. Made it for my family and they LOVED it, raved about the soft texture inside and the wonderful crust with that great, almost sourdough flavor. I made the poolish and then left it in the fridge for 2 days before making the bread and it turned out great. Only trouble now is that the family says they no longer want store bought bread as this is so much better. Thanks so much for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for White Sandwich Loaf With Poolish

    Serving Size: 1 (44 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 98.6
     
    Calories from Fat 4
    18%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.8 mg
    0%
    Sodium 138.8 mg
    5%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.3 g
    1%
    Protein 3.0 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites