Quick Herb Sandwich Bread – One hour bread!

When the going get’s tough, the tough get going!

When we run out of bread at 6 Am, we bake to have a fresh loaf by 7.30 AM … So espoused the sleep deprived brain of mine!

 Now most people do not claim to be sane at 6 AM on a Saturday morning, but hey I never claimed that part of my brain – you know the part when the saner actions originate from, that part was particularly alive and kicking generally.  My four legged addition to the family, a particularly feisty puppy of 5 months old decided 5.40 AM WAS THE PERFECT TIME TO CATCH UP ON THE BARKING OF AN ENTIRE DAY! YIPPE, YIPPE , YAY YAY! Let’s wake up the entire neighborhood ! Now before sleeping tykes get rudely roused ( though I have told them to just put a pillow on their heads and get back to sleep, training the puppy at work and all ) I was up in any case at 5.30 ( blame the body clock!), so keeping me company when I embarked on this madcap adventure  of a bit of this and bit of that , yielding in a successful kitchen experiment was M, my furry companion!  I so totally envy her, after all the rabble rousing bark and her business attended to, she was happily curled up near the vent of the heater, just occasionally raising her head to see to what’s happening and most of the time though happily content to be! Just be.

So here it is, my version of a quick sandwich loaf with minimal ingredients and really yum results.

This is a super quick and equally delicious sandwich bread made in about 60 minutes flat! Yep, that’s right 60 minutes including the rising time and you have it ready to make a thick delicious grilled sandwich or an equally  yum grilled cheese one or just a plain fare of toast with a dab of creamy salted butter!

Please do note, the use of Instant dry yeast is what leads to the quick rising of bread and thereby eliminating the need for a second rise.

Quick bread : check  

Easy loaf : check  

No eggs : check  

Not too much oil or sugar : check  

One rise : check  

Perfect : check   

 

1,2,3
1,2,3
Sliced to perfection!
Sliced to perfection!

Ingredients:

  • Bread flour : 2.5 cups + 0.5 cup as needed
  • Water : very warm, 1 cup
  • Sugar : 1 Tbsp.
  • Olive Oil : 2 Tbsp + 1 Tbsp to grease the bowl
  • Salt : 1 tsp.
  • Red chili flakes : 1/2 Tbsp. ( optional)
  • Fresh and died herbs  of choice: 1/4 cup
  • Instant Active dry yeast : 1 packet  ( 1/4 ounce)

Notes : Do not have Bread flour? Have only All purpose flour? works fine too. Want to try whole wheat? Try mixing the flours half and half and give it a shot! Please do try and use unbromated, unbleached flour. If you end up using unbromated flour, then do knead a bit more.

Method:

  • In a wide mixing bowl or you stand kneader’s bowl add in 2.5 cups of flour, the herbs mix, the salt, sugar  and the instant dry yeast and using a paddle attachment or a whisk make sure they are thoroughly stirred and distributed.
  • Add in the 2 Tbsp. of Olive oil and stir it well too.
  • Replace the paddle to the dough hook and add in the very warm water and knead it well. Once the dough gathers, decide if you need to add a bit more . If so because the dough is too shaggy and sticky, add the extra half cup of flour in stages of 2 tsp. or so and bring it all together and knead very well for about 4- 5 minutes. The end result would be a very soft pliable dough, but definitely not tearing apart. A bit sticky is fine. Not adding too much flour and kneading it very well for about 4 minutes will definitely help the texture of the bread by yielding a light loaf.
  • Grease the bowl with 1 Tbsp. of olive oil and shape the dough in a ball and place it in it and cover with your kitchen towel and let it rest in a warm dark place for about 20 minutes or until the dough is doubled in volume so. Make sure you have nice warm dark place to let your bread rise. If you think you are unsure about where to put it ordinate have a free draft free zone, preheat your oven to about 100 F or so. And turn it off.  The  residual heat in the oven can serve as a nice environment to let your bread rise.
  • After about 20 minutes, gently punch the dough to deflate it and shape it into a free loaf or shape it in your 9 by 5 bread pan. I used the  bread pan and greased it before placing the dough in it and flat patted it. No log formation , nothing. Just a free ball rolled up and then deflated and patted gently to fit the base of the 9 by 5 pan evenly.
  • UPDATE: Slash the top layer of the dough , 1/4 of an inch – make about 2 -3 of these atleast. this will help the steam escape and prevent your bread from splitting on the top.

Baking:

  • In the lowermost rack of your baking oven, fill a baking tray with very very hot tap water and place it.
  • Place your bread pan in the middle rack of your oven.
  • Now set the oven temp to 400 deg F and cook time to 40 minutes and start. Yes, you start with a cold oven !
  • In about 40-42 minutes, you will have a beautiful golden brown loaf with perfect crust.
  • When you tap the sides of the bread and it sounds hollow – you are good  to take it out and cool it.

Remove , let it cool and slice it thick for perfect toast, sandwiches, grilled cheese and more!

Italian Herbs and Cheese Bread – One rise, quick bread!

Rustic , Hearty and truly a family share bread!

Italian Herbs and Cheese Bread – One rise, quick bread! #VRBakealong 

There is something alluring about fresh-baked bread. And when baked at home sans all the preservatives, it’s just wonderful. The smell of it wafting is enough to salivate the toughest critic’s taste buds. Or just to make one feel happy. This is one version of a herbed bread that makes you want to grab a slice after another. A mix of cultures in the bread I say, Italian seasoning, Mexican cheese blend, and a dash of our very own ground black pepper with the occasional sizzle of red pepper flakes. Go on , try it out and let me know 

Ingredients:

  • Whole wheat flour (atta) : 1.5 cups
  • All Purpose Flour: 1.5 cups
  • Instant yeast : Red Start quick rise , 1 packet
  • Sugar : 3 tsp.
  • Salt : 1.5 tsp.
  • Olive oil : 3 Tbsp.
  • Black pepper ground : 1 tsp.
  • Italian herbs mix (dried) : 2 tsp.
  • Red pepper flakes : 1/2 tsp. (optional)
  • Milk ( 2%) : 1/2 cup
  • Warm water : 1 cup ( add in stages )
  • Mexican cheese blend grated : 1/2 – 1 cup ( depending on how cheesy you like it)

METHOD

Proofing the yeast:

Typically in instant kind of quick yeast you do not need to proof the yeast. But in this case I did so because I just needed to ensure my yeast was well alive and kicking!

  • Warm the milk with 1/2 cup of water and the sugar. Just ensure the mix is very very warm.
  • To this I added the instant rapid rise yeast , stirred gently and set aside, You will notice the bubbles in about 5-8 min Let the yeast do the job for about 10-12 min. The frothy mix indicates it is a happy camper and ready to work on your bread!

 The dough:

  • In a large mixing bowl, sieve together the atta ( I used our very own swaad chakki fresh atta ) and APF and salt.
  • Add in the ground pepper and dries herbs mix.
  • Add in the red pepper flakes if using.
  • Add in the grated cheese and then the olive oil. Mix evenly.
  • Now add water, milk mixture and knead for about 5 – 8 minutes. The dough should be very soft. Add more warm water if needed.
  • I worked this on the one rise principle. Rapid rise yeast typically do not need the punch and re-knead process. If using active dry yeast place the dough in a large bowl and cover with a damp cloth for about an hour or till the dough becomes double in size. Punch the dough to remove all the air trapped in it and re-knead again for 5-10 minutes. You will end up with a soft pliable dough. If in doubt do the windowpane test for it. However, I used rapid rise instant yeast that does not require this process of re kneading.
  • Grease a baking tray.
  • Divide the dough into 2 equal parts.
  • Make 2 long log rolls.
  • Braid them together loosely to give the twisted feel.
  • Cover with a damp cheese cloth, kitchen towel and place it in a warm draft free zone  and let it rise for about an hour max. Mine rose in about 45 min to a beautiful double proportion.
  • Bake at 375 deg F for about 30 min. ( give or take another 5 min based on the variables -the flour used, the kind of year, the milk etc.)
  • When you notice the top becoming a nice and even brown, and when you tap the bread pan or the the sides of the bread you get the hollow sound, its done!
  • Set it out to cool !

(Seriously the sight was enough to set my kids were drooling!!!)

 Serving:

On cooling, slice, add a dab of butter or cream cheese and its wonderful for your palate. This bread is moist and slightly dense echoing a bit of the whole wheat breads you get. But this will hold wonderfully to toasting. It’s very light on the cheese effect too as I added just half a cup.But seriously you can add more than a cup that is called for and you will notice the difference. At that time it’s a bit more indulgent I would say. The herbs and the pepper lend their flavor and this is so perfect with your pasta. Or just by itself !

Thought : Shape it into mini logs and you have your very own subway style bread ready to be made into a delectable sandwich!

Shelf Life : I would not expect this last very long as it is made without any preservatives. In any case this would last a mere couple of days at home for me 🙂