Sandwich Bread

Nov 6

Soft, Fresh, and Perfect for Any Meal

There’s something about the smell of freshly baked bread that transforms a house into a home! This sandwich bread recipe is perfect for everyday use, whether you're making sandwiches, toasting it for breakfast, or enjoying it with a simple spread of butter, jam, or olive oil. The soft, fluffy texture, with a hint of sweetness from the grape molasses glaze, makes it an irresistible choice for any meal.

SANDWICH BREAD: A CRUNCHY ESSENTIAL FOR THE PICNIC BASKETS AND CHEERFUL GATHERINGS

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Ingredients

For the Dough:

1½ cups warm water (20-25°C)
½ tbsp traditional dry yeast
½ cup yogurt (room temperature)
½ tbsp sugar
½ tbsp salt
1 tbsp olive oil
4½-5 cups flour (keep ½ cup for handling)*

For Decoration:

1 tbsp grape molasses
3 tbsp water
½ cup sesame seeds

Notes from the Kitchen

*The amount of flour may slightly change depending on warmth and humidity. The dough will need less flour if the environment is cool and dry, and more flour if warm and humid. Hence, for bread and pastry recipes, the flour is provided in a small range (e.g. 4.5-5 cups) for accuracy.
**Letting the yeast activate in liquids, and adding the flour gradually allows the dough to rise better.
***During rising, the yeast divides and spreads within the dough, fermenting the sugars and developing the dough while improving the flavour and texture of the bread. If the dough is left to rise for too long, it will lack in structure and won’t be able to hold itself up. If the dough cannot rise long enough, it will be too stiff, and won’t have a big enough population of yeast to let it rise during baking. When using different types of flours without a sturdy structural component (e.g. gluten), the dough may not be able to hold itself up during baking, resulting in stiffer bread.
^A dough cutter, or piece of string may be helpful for this process.
^^Rolling and folding incorporates more air into the dough. This will make your breads softer and fluffier.

Directions

PREPARING THE DOUGH

In a large bowl, mix the warm water, yogurt, yeast, and sugar. Let it sit for 8-10 minutes to activate the yeast.
Gradually** sift in 4 cups of flour, and check the consistency before adding any more. Reserve ½ cup for shaping the dough later.
Add the salt and mix thoroughly.
Knead the dough for 8-10 minutes, lightly flouring your hands as needed. The dough will be sticky, but avoid adding too much extra flour.
Form the dough into a smooth ball and coat it with 1 tbsp olive oil. Cover loosely and let it rise in a warm place for 2-2½ hours, or until doubled in size***.

SHAPING THE BREAD BUNS

Once it has doubled, deflate the dough by gently pressing in its centre with your fist. Then, fold the edges into the centre to reform the ball, and roll it into a cylinder.
Divide the dough into 12 equal pieces and form small balls^.
Flatten each piece of dough, and roll into cylindrical buns. Repeat this process twice for each piece of dough.^^
Place the rolled buns on a baking tray.

DECORATION

Mix 1 tbsp grape molasses with 3 tbsp water, and brush over the tops of the bread.
Sprinkle generously with sesame seeds, before the molasses mixture dries. Let the dough proof (rise again) for 15-20 minutes before baking.

BAKING

Preheat the oven to 400°F (200°C) and bake for 15 minutes or until golden brown.
The sandwich breads will be crunchy when they come out of the oven. For a softer texture, cover the bread with a damp cloth after baking.

SERVING

These soft, fluffy sandwich breads change the mood of the house! They are perfect for all kinds of fillings—be it a classic with Turkish feta, cucumbers, fresh herbs, and tomatoes, or cured meats and cheeses. The sesame seeds add a delightful crunch, while the grape molasses glaze provides a subtle sweetness.
You can always enrich the taste with butter, cream cheese, olive paste, etc. Play with the textures and colours of the ingredients, and create your own style…the taste will be wonderful anyway! Share with friends and family, on the go, at the beach, or at picnic. A homemade sandwich has never tasted so good!

Afiyet olsun!

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