Sandwich Roll

This simple loaf brushed with milk developed a deep brown, crisp crust.  I’ll probably omit this step next time.  That crisp, dense crust cuts nicely to reveal a soft interior.

Sliced on the diagonal this loaf will easily make a dozen slices for the bread basket or divide into 4-6 pieces for sandwiches.

Simple Sandwich Roll
makes 1 large roll

2 1/2 – 3 cups bread flour, plus additional as needed
1 teaspoon yeast
1 1/2 teaspoon fine sea salt
1 cup warm water
1 Tablespoon olive oil, and as needed

Combine all ingredients.  Cover & let rest 20 minutes.  Knead.  Shape into ball and brush with olive oil.  Place in a glass bowl and cover overnight.  Knead.  Shape.  Let rise for at least 1 hour.  Cut slits with a razor.

Preheat oven to 425 Degrees F.

Place loaf in the oven and mist.  Bake for 5 minutes.  Mist again.

Bake at 425 degrees F for 30-35 minutes.

6 comments to Sandwich Roll

  • Helen

    That is beautiful bread. I’m going to try and make some now. Thanks for posting the recipe!

  • michele

    Thanks, Helen!
    But, I have to say my all-time favorite is this simple potato bread recipe…

    It’s a sentimental favorite of mine since it was the very first loaf I ever baked from scratch. I’ll never forget pulling that first loaf out of the oven.

  • Helen

    I am sooooooooooo not happy today. I think my yeast from yesterday was dead. I bought new and I’m going to try and make it again. I knew that the yeast was getting old (isn’t there some size container betweeen 1 c and 2# of yeast?) but didn’t realize that it was totally shot. I will (fingers crossed) send a glowing report of how good this bread is……tomorrow!

  • michele

    Hi Helen,
    That sucks! One time I had a batch of weak yeast. After two hours, there was almost no activity. Luckily it was a basic flour, water, sugar type recipe…. so I added a extra tablespoon of sugar and turned it into a giant batch of starter. My Italian grandmother brainwashed me when I was an impressionable child and now I can’t help being ridiculously frugal. 😉

    Good luck with your next loaf!

  • Helen

    ohmygosh! You’re cheap too? I married a Dutch man (I imported him!) and the whole cheapness/frugality thing seriously works for us. In that vein, when I got peeved at the dead yeast yesterday I went ahead and left it in a warm place thinking that maybe I could resuscitate the remaining yeast. 10 hours later it had risen so I shaped it and baked it a few hours later. It was a *very* good sourdough type baguette that was GREAT! The dough that I made yesterday with new yeast (horray) turned out totally perfectly in a completely way. It has a crisp crust and a very light open crumb. Thanks for the great recipe. It’s waaaaaaaaay easier than the kaiser rolls that I have been making and it just so much quicker and easier. I know that I will end up making this bread over and over!

  • michele

    Breadmaking is a bit like magic, isn’t it? I love it.

    My Italian great grandmother literally came over on “the boat” and lived in NYC’s Little Italy. By the time my grandmother was born, they’d saved enough to buy houses for each family and open a family business in CT. So, in respect to her, saving is a way of life in our family. But, it drives my husband crazy. We have to justify every purchase! 😉

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