Hearty White Sandwich Bread

Hearty White Sandwich BreadThe Left Overs

I think it’s safe to say that we all have our favorites for Thanksgiving. For some it’s the sweet potatoes or the pecan pie. For others, it’s the stuffing or the turkey. For me, the best part comes afterwards. (Well, after the pie anyway.)

The most anticipated part of Thanksgiving in my world is the leftover turkey sandwich. And there is no question that I am an unapologetic turkey sandwich snob. My husband would prefer to have the entire meal over and over again. Not me. I want a turkey sandwich. (Okay. Let’s not get crazy. I still want some more pie.)

The Thanksgiving leftover sandwich is a thing of beauty. and has taken me years to perfect. Now, I am not saying there is a right way or a wrong way but there is my way.

Here’s how it stacks up:
You gotta start with good bread. The concept of good bread is always a hot debate in my family. There are those misguided souls that prefer super-fluffy white bread with questionable nutritional value, but excellent moisture content. Other, more enlightened sandwich veterans, prefer honey wheat for its nutty flavor and ability to stand up to the fillings. Then there are the black sheep who opt for the tortilla wrap or even the rogue croissant. I shudder…

Next come the condiments.
I am using the word condiments loosely here. Because for my turkey sandwich, the condiments consist of the following: Mayo, a very healthy smear of left over gravy, and a smidgen of cranberry sauce. (Now you see why I may want a more substantial piece of bread!) These three combine to provide a whole lot of flavor, and some much needed moisture—because the stuffing and the turkey get piled on top. (Yes. You read that right. Stuffing on bread. Just go with it…)

With that, you now have perfection on a plate.

Because of my sandwich psychosis, I usually make a couple of loaves of bread for the day after Thanksgiving. I always make Vermont Whole Wheat Oatmeal Honey Bread. But I have been known to compromise with the white bread lovers by making this Potato flour version as well.

Not only does this loaf of Hearty White Sandwich Bread make fantastic peanut butter and jelly sandwiches, it also works well with your leftover turkey.

Hearty White Sandwich Bread
Adapted from King Arthur Flours
This recipe works well in a bread machine.

Ingredients
2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water*
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
1/2 cup potato flour

*Use the lesser amount during our rainy season, or if baking in a humid environment. Use the greater amount during our dry summers, and somewhere in between during moderate weather, or if your house is climate controlled.

Directions
Prepare the Yeast
For bakers using active dry yeast, dissolve the yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.

For bakers using using instant yeast, skip this step.

Prepare the Dough
Combine the yeast with the remainder of the ingredients. Mix and knead everything together, either by hand, mixer or in a bread machine set on the dough cycle, until it forms a smooth dough. (This takes about 7 minutes in a stand mixer at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.) In a bread machine (or by hand), it should form a smooth ball.

Allow the Dough to Rise
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it’s nearly doubled in bulk. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

Gently deflate the dough, and shape it into an 8″ log.

Transfer the log, smooth side up, to a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise till it’s crested about 1 1/4″ over the rim of the pan, about 1 hour. Again, it may rise more slowly depending on the temperature of the room. So, let it rise till it’s 1 1/4″ over the rim of the pan, even if that takes longer than an hour.

While the dough is rising, preheat the oven to 350°F.

Bake the Bread
Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, or until the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.

Cool the Bread
Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it’s completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.

Tips from King Arthur Flour
If you’re kneading bread by hand, it’s tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you’re kneading, the heavier and drier your final loaf will be.

The amount of liquid you use to make the “perfect” dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it’s described (e.g., soft, and smooth, but not sticky), rather than sticking religiously to the amount of liquid.

When making yeast bread, let the dough rise to the point the recipe says it should, e.g., “Let the dough rise till it’s doubled in bulk.” Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

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