Let's Be DIRECT (in our) METHOD

Pin It Now!

SANDWICH breads are most often made with a DIRECT-METHOD, I'll share my ideas:

1. The direct-method simply means that flavorful ingredients are ADDED either by hand, in a bread machine (more often my choice) or a professional grade mixer - to achieve soft, flavorful results.
2. Liquids are warmed to 80 - 110 degrees F, giving the yeast a nice jump start to do its thing. 
3. I love using honey over sugar, with the added vitamins and minerals, it is more nutritious than sugar is.
4. I almost always prefer a touch of real butter over oil in my sandwich breads.
5. I also prefer salted butter ; it simply stores better in the freezer; I buy in bulk - when on sale.
6. You MUST reduce the amount of salt (about 1/4 tsp per loaf) when using salted butter.
7. I always grind FRESH wheat flour myself; "minutes-old" wheat flour is the best secret for better bread!
8. The texture of 1/3-1/3-1/3 of ground red wheat, ground white wheat and bread flour is another!
9. Plus I add a number of my favorite enhancers* which are cheaper and better than commercial brands!
10. Finally, SAF instant yeast is what professionals prefer, and so do I; add that with the dry ingredients.

Try incorporating what you like; tell me what you think and definitely get back with me. -- Sharon Anne

*Look forward to these wonderful ingredients, my own particular special blend, to be featured in a future post.