|Ingredients for sandwich bread|
Enriched bread is denser than ciabatta and other lean doughs. The dough feels heavier. It also is less sticky than the previous doughs. The dough is a little tacky feeling when it comes out of your mixing bowl. The print outs that go with the lesson describe it as feeling like the back of a post it note. I'd say that's pretty acurate.
|Dough after mixing- set to rise.|
|Brushing with egg wash. Photo courtesy of Christy Janeczko Photogpray.|
When the bread has an internal temp of 200 degrees, it's done.
|Finished bread. Photo courtesy of Chrsity Janeczko Photography.|
So what do you do with the finished product? This bread makes excellent PB&Js and toasts up superbly.
This lesson also details different types of rolls you can make with this dough, but I've only tried a couple so far. I've just been hooked on the sandwiches!
If you want to learn more about bread making, I really recommend Craftsy's Artisan Bread Class. I started out with zero bread making skills, and have now become pretty proficient with it. This class does a great job of not only explaining of how to do it, but why you do it that way.
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