Leftover turkey sandwich made with very lightly toasted bread machine basic white bread.
This recipe for bread machine basic white bread is from the 1991 edition of the Rustic European Breads from Your Bread Machine cookbook (updated version available here). It made a perfect loaf for Thanksgiving turkey leftover sandwiches with Durkee’s dressing and cranberry sauce. The authors use semolina flour which worked fine for us, but if you want a more delicate crumb substitue durum flour or potato flour. Makes one 1 ½ pound loaf.
Ingredients:
1 ¼ c plus 3 T water
2 T unsalted butter at room temperature
3 ¼ c all purpose flour
¾ c semolina flour
2 T plus 1 t white sugar
2/3 c nonfat dry milk solids
1 ½ t salt
1 ½ t yeast
Our 1 ½ pound loafafter a couple of slices have been removed. Technically, this is “pan de mie” or “crumb bread” meaning it has very little crust and lots of tender crumb.
Directions: add the ingredient to the bread machine in order, so the liquids are at the bottom and the yeast is at the top. Process on basic bread setting.
Love your posts, Otis! For super-easy, have you tried Ali Stafford’s no-knead bread? https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/
Hi Louise and thank you! I actually like the process of kneading so stay away from no-knead recipes. However, very interested in the idea of baking my bread in the same dish used to proof it! Definitely going to try this.
Grams, please.
That’s not an unreasonable request, but will pass. Most of the baking recipes on this site are in grams, but if I am tinkering with a recipe originally for home bakers that’s in cups I will leave it alone. You can do the conversion easily enough using google calculators, yes? And when making bread in a bread machine the most important measuring tool is your eyeball: lift the lid while it’s kneading and if it is goopy add a bit of flour, too dry add liquid.