Who doesn’t love the smell of fresh-baked bread! Admit it, you can’t even hardly wait for it to finish baking.
I created this recipe quite a few years ago because my husband had taken a liking to it, but with three of these each day in his lunch box it was becoming a budget burden.
These are firm, but not hard on the outside, pillow-soft on the inside and with real good flavor. They are great for sandwiches, hamburger buns and you can toast them or just eating them with only butter. They are sure to please any palate.
1-1/3 Cup hot tap water
1 large egg
3 tablespoons olive oil
1/4 Cup sugar
2 teaspoons salt
1 tablespoon flax seed (optional)
1/4 Cup regular oatmeal (not quick-cooking)
2 Cups all-purpose flour
2 Cups whole wheat flour
1 tablespoon bread yeast on top
White cornmeal for rolling out on, don’t add to bread (regular flour makes it too heavy)
Preheat oven to 200o to “proof” or raise the dough first. The best thing to use is parchment paper on 2 cookie sheets so they can raise good. (You can re-use the parchment paper.)
In the order listed above, put all ingredients into a bread machine pan (with yeast in a little hole you make in the flour) and set for Dough setting, usually 90 minutes and it will be done mixing and rising. On a table surface, sprinkle a handful of the white cornmeal in about an 8” circle. Remove the dough from bread machine and put on cornmeal and turn over to coat both sides. With a large knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces of sandwich bread.
With a rolling pin and adding more of the cornmeal as necessary to keep from sticking, use a small round bowl about 4” across to cut down on the dough into a circle. You don’t have to use this, you can eyeball and just roll out round or square, however you wish.
Do the same until you have 16-17 round breads and place on prepared cookie sheets. It is okay if they touch. Re-use any pieces that were cut off.
Put the bread into the preheated 200o oven for about 1-1/2 to 2 hours to raise. When they are ready, leave them in the oven and turn temperature up to 325o and bake for 9-11 minutes, but don’t let the top tray get too brown. When the top tray is done, remove and move the 2nd tray to the top and bake for 11 minutes.
As soon as they are cool, put into bread bags and either freeze or refrigerate on their sides to keep from smashing.Who doesn't love the smell of fresh-baked bread! Admit it, you can't even wait for it to finish baking. http://residentpress.com/homemade-sandwich-thin-breadClick To Tweet
Note: If you don’t have a bread maker, mix the water, 1 tablespoon of sugar and the yeast in small bowl and allow to sit for 15 minutes. Meanwhile, combine the dry ingredients together in a small bowl. In big mixer bowl, add the yeast water and egg, mix well. Add the dry ingredients a little at a time with mixer on low. You will then have to remove and mix by hand after you have put half of the dry mixture in. Knead 10 minutes and shape as above. Proofing and baking is the same.