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What is domino's cheesy bread recipe?

The best home bread recipe you can think of

  • What's your favorite sandwich (in a 9x5 loaf pan) bread recipe? I have a sourdough starter and a jar of yeast, so don't let leavening limit you. I have a Kitchen Aid mixer with a dough hook, so kneading isn't an issue. And I'm not going to use a bread machine. I love the no-knead bread's boules, but I'd really prefer a plain loaf that's good for making sandwiches for a chance, since I'm back in commuter college, and I need to make a quick packable lunch sometimes. It may not be in vogue, but I'd really like a bread with a tender crumb and crust that's easy to slice. What's your absolute favorite bread recipe? I'd prefer whole wheat or white with a good chew, but more exotic options (say, Anadama) are fine, too. I have dark rye, whole wheat, all purpose, and bread flour, so I'd like recipes to stick to those instead of going out for stuff like semolina or spelt flour.

  • Answer:

    I really like http://www.everything2.com/user/peanut/writeups/rye+bread; it's very mild-tasting and eminently sliceable, and has been my go-to sandwich bread for a couple of years now.

mccarty.tim at Ask.Metafilter.Com Visit the source

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http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx is a wonderful, slightly sweet whole wheat bread. It's especially good for a PBJ.

something something

PS: Not a comment on Bewilderbeast's recipe, but I just wanted to say: I measure volumetrically. I'd use a scale if they weren't so expensive and took up so much counter space.

mccarty.tim

Here's my own go-to http://macbebekin.com/2007/11/21/rolls/ recipe [self-link]. The entry describes rolls, but the recipe makes 2 handsome standard-sized loaves if you prefer. I like to brush the risen loaves with egg wash and scatter with sesame seeds, but brushing them with milk or corn-starch wash is nice, too. It's a good bread with a nice soft crumb but also has some heft and chew. I like to make it with half white flour and half white whole wheat and with unsalted butter as the fat, but have also made it with all white flour and shortening to accommodate a friend's dietary needs. It's quite tasty either way! Be sure to read the note about salt, too; different brands of kosher salt can pack dramatically differently. This recipe measures by volume; I finally acquired a kitchen scale this week, but it will be a while before I start creating recipes with weight rather than volume.

Elsa

I've had my eye on this recipe for http://smittenkitchen.com/2009/01/light-wheat-bread/ at Smitten Kitchen. The author says she was specifically looking for a soft yet sturdy, sliceable sandwich bread and this did the trick for her.

mostlymartha

King Arthur Flour Company's http://www.kingarthurflour.com/recipes/our-favorite-sandwich-bread-recipe is one I like and have recommended to other people with good results. It seems to go off fairly quickly (3-4 days instead of 5-6, and smells funny enough that I don't even want to toast it.) so it's not perfect. If you are happy to spread the making over two days, Rose Levy Berenbaum's http://www.epicurious.com/recipes/food/views/Basic-Soft-White-Sandwich-Loaf-351269 is my go-to recipe. I usually modify it to use about a cup and a half of whole wheat flour in the sponge and replace the butter with a half cup of vegetable oil. Back to King Arthur for a basic http://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe - I make this in two loaf pans. It's another overnight wait, but I haven't found a fast and good sourdough recipe yet.

ansate

Decimask

http://www.recipezaar.com/Julia-Childs-White-Bread-9032, simple, easy and tastes just like the bread my grandmother baked.

InkaLomax

Thanks everyone for the answers! I have a lot of recipes to try! I marked Bewilderbeast's as "best," because I made it earlier today and the loaves came out great.

mccarty.tim

I came in to recommend the recipe to which something something linked. It is totally bulletproof. The first set of comments have some particularly useful tips (esp. regarding the addition of vital wheat gluten.)

JohnFredra

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