Pan para Sandwich (Sandwich Bread)
Description:
This delightful sandwich bread, known as “Pan para Sandwich,” is soft, fluffy, and perfect for creating mouthwatering sandwiches. With a hint of sweetness and a tender crumb, it’s an ideal base for everything from classic PB&J to gourmet deli creations. The process is straightforward, making it accessible for bakers of all levels.
Ingredients
| Ingredient | Quantity |
|---|---|
| Warm water (105°F – 115°F) | 1 cup |
| Active dry yeast | 1 packet (7 grams / 2 1/4 tsp) |
| Warm milk (105°F – 115°F) | 1 cup |
| Melted butter | 2 tablespoons |
| Granulated sugar | 2 tablespoons |
| Salt | 1 1/2 teaspoons |
| All-purpose flour | 5 1/2 to 6 cups |
| Egg yolk with water | 1 yolk mixed with 1 teaspoon water |
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 10 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Protein | 4 g |
Instructions
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Activate the Yeast: In a small bowl, combine 1/2 cup of warm water with the yeast and a pinch of granulated sugar. Stir until well dissolved and let it sit for about 10 minutes, or until it becomes frothy. This step is crucial as it activates the yeast, ensuring your bread rises properly.
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Mix the Wet Ingredients: In a large mixing bowl, combine the remaining warm water, warm milk, melted butter, sugar, and salt. Gently stir in the activated yeast mixture until combined.
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Incorporate the Flour: Gradually add 2 cups of all-purpose flour to the wet mixture. Stir until you achieve a smooth, creamy batter.
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Knead the Dough: Continue stirring in half a cup of flour at a time until the dough no longer sticks to the sides of the bowl. Once the dough is manageable, knead it on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook for this step.
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First Rise: Lightly grease another bowl with oil or butter. Place the kneaded dough in the bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise in a warm area for about 1 hour, or until it has doubled in size.
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Shape the Bread: Once risen, punch down the dough to release the air. Divide it into portions, shaping them into round balls or loaves, depending on your preference. You can create about 8 medium-sized loaves or 12 smaller rolls for slider-sized sandwiches.
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Second Rise: Place the shaped dough on a baking tray lined with parchment paper. Cover them again and let them rest for an additional 30 minutes while you prepare the oven.
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Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking.
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Egg Wash: Just before baking, brush the tops of each loaf with the egg yolk mixed with water. This will give your bread a beautiful golden-brown crust.
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Bake the Bread: Place the tray in the preheated oven and bake for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack. This step is essential as it helps maintain the bread’s moisture and texture.
Tips for Perfect Sandwich Bread
- Temperature Check: Ensure your liquids are at the right temperature for activating the yeast. Too hot can kill the yeast, while too cold will not activate it properly.
- Kneading Time: Proper kneading develops gluten, contributing to the bread’s structure and chewiness. Do not skip this step!
- Storage: Store your bread in an airtight container or wrap it tightly in plastic wrap once cooled to keep it fresh.
Enjoy your homemade Pan para Sandwich, perfect for any meal or snack! Whether you layer it with meats, cheeses, or veggies, this bread will elevate your sandwich experience to a whole new level. Happy baking!
