Soft Sandwich Bread

Carbs, glorious carbs!

I went on the lookout for a recipe that would make perfectly soft sandwich bread. I found it. Simple as that.

I want to try it next time with whole wheat flour and increase the honey so I would have a honey whole wheat! Yum! Because you roll it up, you could probably roll just about anything in it. You could make a delicious cinnamon raisin bread, or orange craisin bread or whatever you want! Don't worry, I plan on trying all of these combos.

This recipe hails from Delia Creates.

Soft Sandwich Bread
Yields: 2 9x5 loaves

2 1/2 cups hot water
1/3 cup oil
1/3 cup honey
1 tbsp salt
6 3/4 cup flour
1 1/2 tbsp dry active yeast


1. Whisk together water, oil, honey, and salt.

2. Add 3/4 cup flour and the yeast. Mix until it's mostly incorporated. Add half the remaining flour and knead in a stand mixer fitted with the dough hook. You don't necessarily have to use a stand mixer-- you can do it by hand. Just knead normally. Add the remaining flour and knead for about 5 minutes.

3. Let rise in a greased bowl covered with plastic wrap for 30 minutes in a warm place.

4. Plop dough out onto a floured surface and divide in half. Roll each until it's 9 inches wide by about 30 inches long. Roll it up and put it into a greased 9x5 loaf pan. Let rise, covered, for 30 minutes in a warm place (or about 2 hours in the fridge if you want to slow down the rising time... I did this and it rose beautifully!)

5. Bake at 350 for about 30 minutes, or until it sounds hollow when you tap the tops of the loaves.

6. Optional: brush finished loaves with butter (This probably shouldn't be optional because... butter)

After second rise

With homemade raspberry jam... recipe coming soon!

Bon appétit!

Lemon Sponge Cake with Raspberries

Who doesn't love lemon when it's sweltering outside? 

Lemon is one of those flavors that savors strongly of summertime.

I found a cool pan in my kitchen. I wanted lemon cake. I like raspberries. This is the result.

Lemon Sponge Cake

• 6 egg yolks
• 1 1/2 cup sugar
• 6 tablespoons lemon juice
• 1 1/2 cup cake flour
• 6 egg whites
• 1 teaspoon baking powder
• 1/4 teaspoon salt

[I halfed the recipe]

Beat egg yolks with sugar until lightly colored. Alternate adding lemon juice and flour and mix until incorporated.

Beat the egg whites in a separate bowl until they're stiff. Add baking powder and salt and beat until the egg whites hold a stiff peak. 

Fold the egg whites into the egg yolk mixture. Put into two greased and floured 9" pans and bake at 325 for about 20 minutes. 

Remove from pan after cooling. Top with pastry cream and fresh raspberries. 

Pastry Cream

• From Martha Stewart
  
  
  1/2 cup sugar
  2 tbsp flour
  2 tbps cornstarch
  2 cups whole milk
  1/2 tsp vanilla extract
• Beat egg yolks and sugar until they're lightly colored. Beat in flour and cornstarch. 
  
  
  In a saucepan, bring the milk to a boil, making sure to whisk constantly. Remove from heat and add the milk slowly into the egg mixture.
  
  
  Put the mixture back into the saucepan and bring it to a boil while whisking. Keep whisking and let it boil until it is thick (about 3 minutes). 
  
  
  Remove from heat and return mixture to the mixer. Beat it with a paddle attachment. Add the vanilla and beat it for about 5-6 minutes, or until it's down to room temperature. Store it in the fridge to cool it down.