I have been using this recipe for my lunch sandwiches since about September. The crust of the bread is firm and flaky; the center is soft with a tight crumb structure. It goes very well with deli meats.
It is an adaptation of the second recipe on Richard Burr’s Baking on a Camping Stove blog page – Campfire bread. Since Richard cooked this bread on a campfire, I had to figure out the best oven setting for it and I believe I did.
Simple Sandwich Bread
| Dry Ingredients | Wet Ingredients |
| 2 cups all-purpose flour 1 teaspoon sea salt 2 teaspoons of yeast 1 teaspoon of Oregano |
a little bit less than 1 cup of warm water 2 tablespoons of olive oil |
| 1. | Put dry ingredients together in a large bowl, placing yeast and salt on opposite sides of the flour (Richard Burr said this was important). Mix together with a whisk. |
| 2. | Add wet ingredients to dry mix. Stir. (I use filtered, chilled water that I heat in the microwave for 40 seconds.) |
| 3. | Spoon out mixture onto a floured surface. Knead, adding small amounts of flour until dough surface is relatively smooth. Form dough into a ball. (I knead the dough less than 10 times and use a steel scraper to move it around on the surface. |
| 4. | Place the dough in a well oiled bowl. Turn it to coat the top. Lightly oil the center of a piece of plastic wrap and cover bowl with the oiled side facing down. Place the bowl in a warm spot until the dough has risen about 2 1/2 times its original size. |
| 5. | Line small loaf pan with parchment paper. |
| 6. | Spoon out dough onto a lightly floured surface. Shape dough to fill bottom of loaf pan. Place dough in small loaf pan. Cover with the same plastic wrap used earlier. Place the pan in a warm spot until the dough has risen 1/4 to 1/2 inches above the walls of the loaf pan. |
| 7. | Preheat oven to 430°F. Place bread in oven when temperature has been reached. Bake bread for 25 minutes. (I placed the pan near the top in my electric oven.) |
| 8. | Flip bread out of loaf pan. Allow to cool before slicing. |
Kaye James 