Farmhouse Sandwich Bread

Some recipes simply have to be made, over and over. And that means they’ll probably be updated at some point (and get new pictures, if you’re a food blogger).

farmhouse sandwich bread

While we’re on the subject, how do I not have a classic quiche recipe on the blog yet?! We made one for dinner last night, and I was searching my blog to find the normal crust recipe I use….and I found nothing. I have a hashbrown crust quiche and a yeasted crust recipe, but not a classic, butter crust quiche recipe posted.

That will change soon. We make them often enough that there should at least be 4 (or more) recipes here!

farmhouse sandwich bread

One other recipe we use quite a bit is our farmhouse bread.

It’s one of the first bread recipes I’ve made that is totally foolproof. I’ve changed up the flour mixes I use, and they always turn out. We’ve done flavored breads, swirled breads (sweet and savory) and made cinnamon rolls and stromboli with this dough. It’s all you need! It makes perfect bread for sandwiches (especially BLTs or homemade chicken salad) and makes even better french toast.

farmhouse sandwich bread

But I think the best part about baking bread is the fact that your house will smell amazing. No matter what, if you’re baking some kind of bread or roll or buttery biscuit, your house will feel more home-y. Guaranteed. I’m not sure why there isn’t a freshly baked bread-scented candle by now.

If you haven’t tried making your own bread before, this is a great recipe to start with! It’s easy, doesn’t need too much hands-on work, and works well with substitutions. The only thing I would suggest is ALWAYS using the 3 cups of bread flour, no matter what else you use. That helps the bread rise and stay light and fluffy, which is what you want!

farmhouse sandwich bread

This bread freezes well, too, so I’d definitely make the full recipe and just plan on freezing one loaf if you don’t need both. You never know when you’re going to want some french toast or homemade croutons.

Farmhouse Sandwich Bread

After a few years of making this recipe, it's time for an update! The basic recipe has stayed the same - it's an easy way to get into baking bread. This makes 2 loaves of soft and fluffy sandwich bread, with just the right amount of crust. It's not too hard or crunchy, so crust-haters will love this bread, too.

Ingredients:

  • 3 cups bread flour
  • 1/3 cup honey or agave nectar
  • 1/4 cup canola or safflower oil
  • 1 Tbsp salt
  • 4 1/2 tsp active dry yeast (2 packages)
  • 2 1/4 cups warm water
  • 3 cups all purpose flour
  • 1 Tbsp olive oil

Directions:

  1. In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
  2. Add warm water to flour mixture and mix together until the water is incorporated.
  3. Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
  4. Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
  5. Place the dough in a large bowl that has been coated with olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
  6. Punch dough down and divide into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans), roll up and place into your greased loaf pans.
  7. Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
  8. Preheat oven to 375 degrees and place rack in the middle of the oven.
  9. Bake bread for 40-50 minutes or until the bread is golden brown and they sound hollow when tapped.
  10. Remove from the oven and let them cool 5 minutes before removing from the pans.

slow cooked pulled mexican beef

If there’s one thing I worry about as I get older, it’s my memory.

I’m just over 30 and already have a horrible memory. Not about everything – I tend to remember completely random (and mostly useless) facts and info, but I forget important information that I need to know.

crockpot pulled mexican beef

Or the forgetting-what-I’m-about-to-tell-you, just after the thought popped into my head? How does it disappear so quickly?

I forget where I put things. I need things in writing – not on the computer – and am completely devoted to paper lists and calendars because I love being able to physically cross things off.

One thing I tend to forget – every. single. year. -  is just how good slow cooking is.

crockpot pulled mexican beef

As soon as fall hits, I want cozy meals. Rich, warm, hearty dishes. Basically anything you can ladle over mashed potatoes or cheesy grits is a good idea.

And while I love my crock pot, I really really REALLY love throwing something in the oven on a Saturday or Sunday afternoon and letting it bubble all day, filling the house with mouth-watering scents, just waiting to be pulled out and served for dinner.

lemon parmesan roasted zucchini

Even though zucchini season is over for us, I have to share this recipe.

Plus, you might live in an area where you’re still able to get zucchini – and this is one sure fire way to have all your zucchini gobbled up at dinner time.

lemon parmesan roasted zucchini

When tomatoes and zucchini are really coming in from the garden each year, we’re usually so overwhelmed with trying to can and freeze extras that we make the same recipes all the time. Mostly because they’re easy…and it’s easy to be lazy about meals when you’re trying to can tomato sauce and cook dinner at the same time.

But I’ve been trying to make some different dishes with our zucchini, spaghetti squash, and tomatoes, and this one definitely paid off.

lemon parmesan roasted zucchini

I’ve roasted zucchini before, but I don’t think I ever really got it right. They always seemed a little too well done. After trying a few different mixes of toppings + cooking temperatures, I think I’ve finally found the perfect combination!

pear cardamom vanilla butter

There are still quite a few things that I’m leery of making up completely on my own in the kitchen. The biggest thing is canned goods, hands down.

Even after canning now for 5 or 6 years, I know my experience is still incredibly limited compared to people who have been doing it their entire life. Plus, I’d really like to not a) get sick or b) possibly die from a bad batch of something because I didn’t do the right proportions or cook it long enough.

pear cardamom vanilla butter

Once you’ve made a bunch of batches of jam or jelly, it’s easy enough to swap in different mixes of fruit as long as you keep the basic measurements the same so you get the right consistency. Same thing with tomato sauces or straight up canned sliced fruits or something like green beans.

But anytime I’m canning something for the first time, I always go for a tried and true recipe. Maybe I’ll add in extra flavor with a different spice or mix of herbs, but I don’t change anything else. I love seeing all these jars in my basement, and I want them to stay good until we’re ready to use them!

pear cardamom vanilla butter

This year was the first time I’ve ever made a fruit butter. I’ve made lots of jams and jellies over the years, but fruit butter is a new one.

hummus grilled cheese

This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC.. All opinions are 100% mine.

I’m usually all for keeping the classics classic. Peanut butter and jelly. Chocolate chip cookies.

Some things are just better left alone; to keep them the way they’ve always been. But sometimes, it’s worth it to try something new.

hummus grilled cheese

Maybe by browning the butter in your cookie recipe or adding a new mix in. Or switching up the jam in your sandwich, or grilling it when you normally have it cold.

And with grilled cheeses, I didn’t think I’d ever fall too far from the classic butter-on-bread, only-cheese-in-the-middle sandwich.

But I’ve gone off book before, and this version is definitely worth trying.

easy crusty pan bread

After years of trial and error (mostly error), I feel like I’m finally getting into a groove with bread-making.

easy crusty pan bread

The other day, the hubs and I were talking about how bad my first loaves of bread were. I’m honestly kind of surprised that I’ve kept at it – we threw out a lot of bread. Most of my first loaves turned out to be heavy bricks – good flavor, but the worst texture. Or I used the wrong kind of flour or combo, and it ruined what was probably an okay recipe.

But now, I’ve found a great sandwich bread recipe (still one of my favorites!) and am working on some other basics to have on hand.

easy crusty pan bread

The thought of trying to make baguettes at home still freaks me out (how in the world do you shape them correctly?! This makes me anxious). So before I go off into the unknown of shaped breads, I’ve finally found our favorite crusty, rustic bread recipe.

And the best part is that it’s super easy!