Instant Sandwich Bread. Sounds like something that would include instructions like, “Just add water!” Folks, it IS almost that easy. Really!!
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Instant Sandwich Bread
Using Malgieri’s idea of working the bread as little as possible you can have a sheet of sandwich breads in less than 2 hours. Honest!! The bread has one real good rise on the jelly roll pan.
Bake!
Slice!
Fill with your favorite sandwich toppings and you are good to go.
Recipe says to cut into 12 4″ squares for sandwiches, but you could make them bigger or smaller. And if you like grilled sandwiches, just turn the slices upside down. And TOASTED!! Perfect!!!
The dough for this bread is VERY wet. I figured that one out when Nick said to scrape the dough onto a floured surface from the processor (extra easy!!). Usually scrape is not attached to bread dough. But once on the pan it is simple to complete.
This is definitely my alternative when we are tired of the sandwich rolls I usually make.
If you want to try this bread you can visit ACCRO for the recipe.
I see so many varieties with this one – adding cheese, adding Italian seasoning, adding –well, I don’t want to give away ALL my idea…..!!!!
If you want to join in baking through Nick Malgiere’s The Modern Bakerjust go talk to Phyl. He is Divine (ahem!!) about adding new bakers.
August 21, 2010 at 10:50 AM
Great idea on the grilling tip as I wondered what on earth I was going to use this bread for when I made it. It didn’t look like ideal sandwich bread for around here, not the kind the guys like anyway. It looks really good the way you made it, it just doesn’t look like typical sandwich bread. I need to make it and see. Maybe soon. Maybe today.
August 21, 2010 at 11:18 AM
That looks so instant – and easy! What a great way to make bread!
August 21, 2010 at 4:06 PM
Sometimes simple is the best! That looks great. I’m definitely going to have to try this one.
August 21, 2010 at 10:45 PM
Nice job! You do make it look simple. I had to make mine a little less simple by overflowing my food processor when I made it.
August 22, 2010 at 6:27 PM
Just read your comment on The Italian Dish (Chocolate Zucchini Cake) and you said that you froze shredded Zucchini! I didn’t know you could freeze zucchini like that and use it in baking! Doesn’t it become watery when you defrost it? Please let me know what you do cause I would like to freeze some shredded zucchini to use through the winter for baking, etc. Thanks in advance.
August 22, 2010 at 7:59 PM
I love the idea of sandwich bread in less than two hours. My copy of “The Modern Baker” is very underused. I’ll have to try this one.