hey friends welcome back to freedom homestead i'm Tanji and today i'm gonna show you how i have been making our sandwich bread but the longest time i made our sandwich bread and we never bought a store-bought sandwich bread and i made him in just regular loaf pans and the problem with this and the reason why we went back to buying store-bought bread is that my husband complained and my kids at any time you would use that bread for sandwiches it would just crumble and fall apart and if you make bread you know exactly what I'm talking about there wasn't it wasn't really thing I was doing wrong it was just the nature of homemade bread using these loaf pans last year we got to visit that 1870s homestead and Rachel had made us a picnic lunch and showed me some of her homemade bread and I was just in awe that her loaf was square and that the bread was nice and dense and it made really great sandwiches and I asked her how did you make your bread like this and she said I use a Pullman loaf pan which I had never heard of and so she showed it to me and it is a nice heavy loaf pan that is square and it had a lid and she said that it gives you a square lo+ with it having a lid it prevents the bread from like puffing up and just kind of makes it more dense so it's perfect for sandwiches so I was super excited about it I ordered it from Amazon and I will throw the link in the description box below so you can check it out so I wanted to get back into making our sandwich bread again I was trying different recipes and couldn't really found one that I liked still having issues with dry bread what I did recently was I just kind of combined a couple of different recipes that I had tried loaf of bread I made was perfect so I actually made this bread three or four days ago I just made myself a sandwich with it it held together it didn't crumble it's still nice and soft and it's so flavorful I made a wheat loaf but if you gotta say there's the back of it and look at the texture I mean is it not fantastic so I'm gonna show you how I am making our sandwich bread now you're gonna want this recipe this is for a 13 by 4 inch loaf I'm gonna show you this recipe you're gonna want it just keep watching to make this delicious sandwich bread here are the ingredients that you will need whole wheat flour white all-purpose flour you need dry milk powder you need yeast and you need salt you need sugar and you cannot skip this ingredient I don't know what it is about this ingredient but it is a total GameChanger you need a few tablespoons of instant mashed potato flakes unflavored of course and then of course you need some warm water and you need an oil you can use I'm using olive oil today you're just gonna use that oil to grease your bowl when you let the dough rise you're also going to need 6 tablespoons of softened butter I have the recipe in the description box below in my mixer I am adding all of my ingredients water my sugar the yeast the instant potato flakes the dry milk powder assault palete flour white flour and the butter with my dough hook attachment I am going to mix the ingredients until they are all combined and then I'm gonna set the timer for five minutes and I'm going to allow the dough hook to knead the dough for five minutes when time is up I'm going to drizzle some olive oil in my bowl to get it nice and greasy so the dough doesn't stick I'm taking the dough out I'm just kneading it a couple of times to make it into a smooth ball and then I'm going to put it into my bowl and I'm gonna turn the dough over in the oil so it's nice and slick then I'm going to cover my bowl with a tea towel and allow it to rise so now the dough is done we've got it oiled and covered we're gonna let that rest and rise and really the time that you're going to do that is gonna depend on the temperature of your house the temperature in our house is 68 degrees so it's really going to take between an hour and a half to two hours to almost double in size your home might be warmer and it may only take an hour so I'm actually gonna check on mine in about an hour and then just go from there two hours later a couple of hours later and my dough is ready it's doubled in size and it looks fabulous so to prep my pan I'm just gonna take some vegetable shortening you can certainly use lard you could use butter and I'm just greasing the pan and then I'm going to take out my dough and then I'm gonna kind of press it out so what I do is I use my pan as a guide so I'm pressing out the dough the same length as the pan and then I try to get it about double the width of the pan and once I've done that then I'm going to roll up the dough and I'm gonna show you how I kind of do this and the reason why this part is important is because you want to make sure that the dough is nice and dense so that way there's not any weird like holes in your bread trust me I'm speaking from experience once I roll it up I pinch the seams on the bottom and I roll it and then I stick my fingers in to the sides and pinch it and then I roll it again and you're gonna see that I kind of keep mashing it and then rolling it back out then mashing it up again and then rolling it back out so you saw I just did the ends and now I'm pinching the seam and then I'm going to start rolling it to kind of smooth that out here you'll see in a second I'm gonna again mash it I'm just pressing the ends together kind of making a short loaf and then rolling it back out once my loaf is nice and smooth I press it down into the bottom of the pan okay so after we get the loaf formed we're gonna let it rise on the stove while the oven is preheating just so that heat can help get things moving along so what we're looking for is we're looking for the bread dough to rise and when it gets to about an inch from the top here then that's what we're going to stick it in the oven now again how long that takes is gonna depend on your house and the other variables so just check on it in about 30 minutes mine usually takes about an hour 45 minutes to an hour to do the second rise I mean I would new pen okay it's been right at an hour oh yeah we are there we are definitely there you don't want the top of that loaf hitting the pan as it rises because it can make your loaf deflate so I'm gonna put this on my oven it's at 350 and we're going to check on it in about 30 minutes yeah I definitely speak from experience when I say that it can definitely rise too much there was one time that I let it rise too much and when I pulled the lid back the the dough was sticking to the lid and so just kind of deflated it I was not happy about that but anyway so it's gonna go it's gonna bake at 350 in the center of the oven and about 30 minutes we're gonna check on it and the lightly golden brown I like to take the lid off and bake it for about five more minutes just to get it more Brown and to make sure that it's baked through so we'll check on it in 30 minutes and see what it looks like we've got almost a minute left on the bread I can already smell it it smells amazing so I'm gonna go ahead and get out my cooling rack and you also want to make sure that you have some butter on standby I'm going to paint my love with butter and that just helps keep your crust nice and soft okay so let's just check on this bread okay I'm gonna leave that in for just a couple of minutes and try to get a little bit more Brown this on the corners and then we'll come back so I've got this a little bit more Brown and it's come away from the pant a little bit more on the side so that's a good sign so I'm gonna turn this out onto the cooling rack so I have two cooling racks and you'll see why here in just a second so cut like this and then I'm gonna turn it like how perfect does that look then I'm gonna take this one this was the trickier part and there we go look at that is this not perfect and now we're going to just gonna take some misses just room-temperature butter I leave my butter out on the countertop all the time and so I'm just taking my silicone pastry brush and just grabbing this butter loading at my brush pretty good and then I'm just gonna paint this on to my bread loaf I try to get it pretty thick cuz I like for my crust to be nice and soft we're gonna let this loaf chill out or cool for a little while and then when we come back we're gonna cut into it and I'm gonna show you how amazing it is okay I'm almost finished eating my piece of delicious homemade bread and I've got Jack over there munching on his piece of homemade bread if you keep it wrapped when not in use obviously it's not gonna dry out as quickly if you have a bread box even better but anyway I hope you guys give this a try if you don't have a Pullman loaf pin and you are interested I've got the affiliate link for it in the description box it really makes fantastic Braddock I cannot recommend it enough so that's all I've got for you guys today until next time