Buttery White Sandwich Bread

[@marysurbanchickengarden]

I used your recipe and it was very good. My son is very picky about his sandwich bread and I haven't been able to find a recipe he likes, until yours.

[@DebbiesBackPorch]

Glad to hear it. Thanks.

[@richardcruz1000]

Hello, I think you have a great recipe. ! Just a foot note* I have worked in dairies and creamery here in the US. 1965 on. All milk is pasteurized and homogenized. You can by raw milk but it has to be certified. I jugged milk on a large farm in Idaho. It was raw and certified. But. With store bought milk It is not necessary to scale milk, because it is done for you. Love your site. Richard

[@grannycook-good6172]

Thank you Debbie for explaining the numbers on the mixers and how long to mix! Very helpful.

[@sharono297]

A beautiful loaf of bread. Thanks to taking the time!

[@DebbiesBackPorch]

Glad you enjoyed it!

[@robbiebyrd1307]

I so much enjoy your videos and your teaching methods. I live in NW OHIO and we getting ready for a winter storm, I plan on trying your bread recipe since bad weather is 24 hours away. Thanks so much. I have tried some of your other bread recipes and they turned out great.

[@DebbiesBackPorch]

Stay warm.

[@poppywilliams8404]

You just kicked me um..to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!

[@DebbiesBackPorch]

Hope you enjoy

[@beckybrown8048]

You make me miss my Granny ... Thank you for your videos

[@DebbiesBackPorch]

I still miss my Granny too. Thank you for watching my videos.

[@Tonithenightowl]

I've been making bread for years but I do like your folding method and will use it. I'm glad you mentioned the Lodge cast iron pan being smaller. I'm a cast iron addict with 22 pieces but I don't have a loaf pan. I didn't know they had them.... then again I stay out of their site for the obvious reason lol I really like the one you used. I'll have to check it out. :o)

[@kprairiesun]

Appreciate the great info!

[@CreoleLadyBug]

Thank you for this recipe because it doesn’t call for that expensive bread flour. You are really a blessing during these trying times. Thank you 🙏🏽.

[@DebbiesBackPorch]

Thank you for your kind words. You can exchange AP flour for bread flour in any recipe. The texture may be different, but in these times, we do what we can.

[@appa32472]

What if I dont have a bread mixer and have to knead it? Is it all the same ingredients?

[@DebbiesBackPorch]

Yes, absolutely

[@barbarabrantley4779]

Could “honey” be used in lieu of sugar?

[@DebbiesBackPorch]

If you like. Honey may change the texture a little, but not much.

[@DebbiesBackPorch]

You will want to decrease your other liquids to allow for the liquid honey.

[@barbarabrantley4779]

So 3TBSP of honey and decrease that from milk? I’m glad you told me to do that. I would have messed it up.

[@DebbiesBackPorch]

Well, I never use honey, so I am not sure if you need to reduce it by the full 3 Tablespoons, but I would start there. You can always add a little back in if you need to.

[@MaryFilkins]

This was...thee best bread I've ever made, and eaten. Seriously!! I have made bread for years, with bread flour, apf, a mix, but they just don't compare. The best part?? Seeing the swirls when it's been toasted!!!! THANK YOU!!!

[@bonniebartlow5631]

Thank you for teaching us so much. I did not know what “enriched” ment . I love watching your videos. Can you make a video these days for us? God bless you!

[@GolDreadLocks]

I will make this today! It is freezing, and snowing here (our 1st snowfall) and this will warm the house and our stomaches! Perfect as always, thanks Debbie!

[@DebbiesBackPorch]

You are so welcome. Enjoy.

[@ienjoygardening7361]

Debbie I really enjoy your videos. I imagine you as my grandmother passing down the knowledge to her family. My family thanks you as you are helping me grow as a cook and baker.

[@walterallen3479]

I have definitely enjoyed this video. Will look for more. Thanks, Lynn

[@Jane-ez7yl]

Listening. Your accent and voice reminds me of Paula Deen! And I will be using your recipe!👍

[@marthaburnett3258]

That looks great

[@lailabarrios6618]

I'll try your recipe looks great💕

[@amberamodei484]

Debbie! This is the second bread vlog you made that I've watched and I had such great success with the Julia Childs recipe that I didn't dare miss this one. Not sure what career you had but something medical or science related since you sneak in terminology here and there which really catches my ear because I'm pharmacy. And THAT'S the way I work and understand your recipes. Thanks a million... again!

[@DebbiesBackPorch]

I managed a public interest law firm in later years. In early years I managed several large restaurants. I have just always enjoyed the science of cooking, canning and nutrition. I try to stay up to date on the newest research on both.

[@patriciavyce1993]

I’ll be back.See you tomorrow ! 👍🥰Happy baking ! Awesome !👍🍞I’m a bread head.yum !

[@royfamilyhomestead3196]

Ms. Debbie, Thank you so much for the Video. We have a small homestead and have tried a couple of bread recipes from amish sweet bread which doesnt make a good sandwich but makes great toast with butter and jam, to Artisan bread which is great for soups and pasta dishes. We will try your recipe for our sandwiches.

[@DebbiesBackPorch]

You are so welcome. I think this is the recipe you want.

[@sammyblueeyes7386]

Amazing! I love your video! Thank you so much! ♥️

[@johnclarke6647]

I use Fleishmans Active Dry yeast, which I keep in the refrigerator between uses. I have no problem with it activating but I do not use it at levels that some do. I use it at about the 2 TPS level with a 4 C. recipe. I generally let my bread machine beat up and knead the dough and then bake it in pans

[@WilletteB]

Thank you for this recipe. I'm learning a lot about different methods of cooking bread. Hoping to glean from each video what is best for my husband and me. I hate making a trip to buy bread when it's really so simple to make. Blessings! 🙂

[@DebbiesBackPorch]

I agree.

[@dalainebloom4505]

Hello Miss Debbie, This was my first time to Your channel. Your bread looks delicious. I cannot wait to try this recipe. I don't think that You sound like Paula Dean. You have a nicer and warmer, Calming and more Motherly sounding Voice. I could listen to You talk for hours. LOL!!! Anyway, Miss Debbie, this Northerner and Native American Grandma did give You a like and I subscribed also. I am definitely going to check out Your channel for more YUMMY RECIPES! Thank You So Much for sharing the AWESOME-LOOKING AND I AM SURE DELICIOUS RECIPE!!! Your new Fan from up North, (please, don't hold that against Me),in The Frigid Box Elder, South Dakota area. We do have The Beautiful Black Hills, Crazy Horse Monument and Mount Rushmore too. Anyway, I loved learning this recipe from You. God Bless You and Your Family.

[@DebbiesBackPorch]

Oh, thank you for your kind words. I am so glad you joined us.

[@linbat6148]

I can't wait for a cold day to try this! Ingenious!!! Thank you so much!

[@SkywatcherSandra]

Hi Debbie. Its September 2020, I just found your channel today and this bread recipe. I will be trying it out. Ty for sharing your video and information with us ALL. I have become a friend of your channel today. HUGS and GOD bless you all 🤗.

[@DebbiesBackPorch]

Welcome!!

[@jodunlap2955]

Debbie, you are an excellent instructor. I’m brand new to bread making and you have made things so clear. Thank you from the bottom of my heart ❤️. I don’t know why I haven’t been receiving your videos unless I ask for them, but that’s the way it is...

[@DebbiesBackPorch]

Thank you for your kind comments. If you subscribe and click the little bell icon at the top right you should get notifications but I find that not to be very consistent.

[@michellepernula872]

You need to click the 'bell' next to subscribe then it sends a fast message and the bell changes.

[@arnbobnickerson]

I just use my mixer bowl to do the first rise in.. why dirty another bowl??

[@tzapp2372]

Hey Debbie, I've tried your recipe, its great. I used the same dough to make some pita breads to go with the lentil soup, everyone in the house loved it. Thank you so much for the recipe. God bless!

[@DebbiesBackPorch]

So glad it worked for you.

[@rlwalker2]

Very good instructions. Thank you.

[@michaeljotoyajackson7294]

Wow can't wait to try this bread recipe. Thank you for Sharing my Gentile Sister.

[@DebbiesBackPorch]

You are welcome.

[@overlycreative1]

This is a keeper.

[@motojockey8559]

I tried this to day but my bread didn’t rise I’m assuming it was the yeast so I fried it any thoughts

[@carlosperezworks]

Great-looking bread! How warm of an area (what temp) do you want to use for the rising times?

[@DebbiesBackPorch]

I let most bread rise at room temperature. There is a lot of misinformation about proofing temperatures. Truth is, dough will rise in the fridge, just more slowly. Raising the temperature shortens the time, but also limits the time for the flavor to develop. You do want to avoid temperature fluctuations, so make sure you put it in a draft free place. Depending on the season, my kitchen temperature is mid-70's, but lower in the winter. It is best to judge proofing time by the size of the dough rather than time.

[@ItzAprilLOL]

Would not pass the window pain test for me 😢 I don’t know what I am doing wrong! Tried 4 times

[@DebbiesBackPorch]

Needs more kneading.

[@MrBill0523]

-2 here today in NJ ~ Great day to try your sandwich bread! Thank YOU!

[@DebbiesBackPorch]

Let me know how it turns out. We love this bread.

[@mimigrabner4486]

Can you use other sugar alternatives besides Splenda? I get seizures and there is something in Splenda that encourages the seizures.

[@DebbiesBackPorch]

I am sure you can, but I haven't tried so I cannot give directions. Truth is sugar is not necessary to activate yeast, it just speeds it up. You can use whatever works for you, including sugar, if you can figure out the quantities. Sugar and Splenda are 1 to 1. Stevia is much less. I think Swerve is close to the same.

[@ImAProudMilitaryMom]

Looks delicious! Made some of your homemade butter today and making this bread in the morning! Thank you - I love your videos!!! Deborah in cold Georgia

[@DebbiesBackPorch]

I am Deborah in cold Georgia, too.

[@melissahoney8317]

I'm making bread right now I love homemade bread and I'm also from Georgia

[@billybyng3565]

Debbie I love your accent, I'm from Canada and I just subscribed to your wonderful channel..am now going to try to make your wonderful bread..thank you.👍

[@DebbiesBackPorch]

Thank you for subscribing and for your kind words.

[@lisablandino2814]

Great video Debbie! Very informative. TY

[@debrapritts7978]

Loved this video!

[@DebbiesBackPorch]

Thank you!!

[@kchasehenson57]

That's beautiful. Can't wait to try some. I'm from Georgia too near Savannah in the city of Rincon. Where are you?

[@DebbiesBackPorch]

Cherokee County

[@TressasSouthernHomeCooking]

Mrs. Debbie, what a great video you have made! I love all the instructions and I am always learning about breads. I love the process of making yeast breads very much. I am glad you showed how to roll it before you put it in the pan. That is where I sometimes mess up. I am getting better it just takes practice I guess. I love your pans and I need that bread slicer too. As always I learn so much from your videos and you are just so pleasant to watch. You are almost at 10,000 subscribers and that is because you are such a great teacher. Thank you and I cannot wait to to try your recipe. Bread looked amazing!---------Tressa Daigle

[@DebbiesBackPorch]

I had hoped to reach 10,000 by the new year, but I don't think I will quite make it.

[@TressasSouthernHomeCooking]

Debbie's Back Porch You never know!

[@leslievalenciano-lopez8887]

Looks delicious! Thank You for sharing!

[@DebbiesBackPorch]

You are welcome.

[@culdesacgrocerygarden]

I saw your Julia Child recipe before this one. They both look great! Which one do you like best?

[@DebbiesBackPorch]

Hard to say. The Julia recipe might last a little longer. Really, too similar to compare.. Both are yummy.

[@catherinecamp2536]

What size of pan should I get for a 2 pound sandwich bread loaf?

[@DebbiesBackPorch]

It can be baked in an 8 1/2 by 4 1/2, usually 2 q/2 inches tall. You can use a 9 x 5 but you maynot get the crest most folks want. This is for loaves using about 3 1/2 cups flour.

[@shellleyzeidell1551]

I just got my “Stand Mixer” from my dear husband I did bread by hand but……… I failed yesterday trying to anew cinnamon and sugar rolled up I’m making my first bread loaf using my mixer Can I add a egg.....??? And butter???Thank you

[@DebbiesBackPorch]

I am going to suggest that if you are just starting out, follow a recipe. Exactly. Get the feel of bread making before you start improvising. I have several bread recipes posted on the channel. Just pick one you like and follow the directions. After some practice you can start adjusting.

[@shellleyzeidell1551]

@@DebbiesBackPorch thank you But it didn’t rise? I mixed it 7 minutes?

[@DebbiesBackPorch]

If it didn't rise, egg and butter won't fix it. Your yeast is dead. If you follow the recipe using fresh yeast it will rise.

[@kathleenfitts1592]

Hello you are wonderful at showing all of us your bread making skills ,I’m sooo going to try this resipe

[@DebbiesBackPorch]

I am glad you find them helpful. Thanks for watching.

[@dickdickenson7587]

Wow...! That is a nice looking bread ^^ Thank you Mrs for your recipe! :D

[@julietietje9422]

Made your Butter White Sandwich Bread today. We think it's amazing!

[@DebbiesBackPorch]

Si glad you like it!

[@anneclark1330]

TeaspoonSful. THANK YOU. 😁

[@DebbiesBackPorch]

According to Websters, TEASPOONFULS is preferred, but either is correct.

[@cilla3636]

looks so yummy miss debbie,i always love your recipes so much!💓

[@DebbiesBackPorch]

Thank you.

[@MiaCulpa]

Now THAT is some purdy bread!! :D

[@DebbiesBackPorch]

Thank you! Tastes good, too.

[@nailog6464]

Omg you worked that bread just fine ♥️♥️🌹

[@DebbiesBackPorch]

Thanks!

[@Rollwithit699]

Excellent. Thank you!

[@farfromaverage_5333]

Already love this lady, just subbed.💙

[@DebbiesBackPorch]

Thank you.

[@farfromaverage_5333]

@@DebbiesBackPorch Yvw😁

[@lindamcclellan4721]

I’m trying things.

[@willowgreen8012]

Explained it so well☺️

[@DebbiesBackPorch]

Thank you.

[@carolmccusker5911]

that looks so good

[@debifitzgerald2848]

I've been making homemade bread for a long time but never got a good sandwhich loaf I'm going to try this today as it's very cold in my neck of Pa.!

[@DebbiesBackPorch]

Let me know how it turns out.

[@debifitzgerald2848]

I was in a bit of a hurry so I didn't allow enough time for the 2nd rise but the bread came out better than I expected! My husband loves french toast so for breakfast I left a few pieces cut thick out overnight and made it this morning and it was so good!

[@DebbiesBackPorch]

Oh, you made my day. I am so glad you liked it.

[@susangiffin4860]

Great sandwich bread

[@wieslawalaporte4763]

Can this recipe be doubled

[@DebbiesBackPorch]

I never have but I don't see why not.

[@nhungcrosbie8750]

It’s really looks good!

[@skinfiddler]

That is a LOT of yeast

[@DebbiesBackPorch]

It is just the right amount of yeast for this recipe.

[@Diana-xm1dm]

You sound like Paula Deen.

[@DebbiesBackPorch]

I have heard that, but our accents are totally different. She is from Savannah, I am from the mountains of North Georgia, but I think if you are not from around here you wouldn't hear the difference.

[@hommie789]

Hello Debbie, I tried this recipe and have made it about 20 times now and it is great. I am in northern canada and I had to change a couple things but it is a really great sandwich bread. One thing I do is as the dough is needing i boil water on the stove and then put this boiling water in a low wide dish and place it in the oven. the steam increases the humidity and temp as, you can imagine, it is pretty dry and cold up here, and I place the dough in with the warm steamy water in the oven. The second thing I do is after it's proofed and you have to let it rise for a second time, I heat the oven to 250*f then shut oven off. I open the oven door and place the bowl on the door as far away from the oven but still on the open door as i can. The escaping heat from the warm oven allow the dough to rise nicely. Today I made this recipe eliminating the milk and sugar and just used a cup of Baileys Irish Cream and makes a delicious festive christmas bread lol. My wife loves Baileys so though i would bake some using it and this one surprised me at how good it turned out

[@DebbiesBackPorch]

Sounds yummy.

[@denisereeves1]

Looks amazing!

[@francisgerry3883]

Far to dry a dough .

[@DebbiesBackPorch]

And yet, the bread was wonderful.

[@naziraismail6867]

I stay in singapore

[@bobbieparsons1917]

Thank you

[@DebbiesBackPorch]

You're welcome

[@troy3456789]

@03:59 you are absolutely correct to cut back on sugar- that is half fructose (which does you no good at all and is in fact the poisonous half of that sugar)

[@Yeshuaschosen]

Honey,raw sugar ,blue agave,stevia and coconut sugar are alternatives to using white refined sugar but I haven't used all of them in yeast bread.I'm not sure how they'll work.

[@jennifergriffiths3941]

Mine is in it’s pan and into it’s second rise ... I can’t wait‼️😋😋😋😋😋😋😋😋😋😋

[@DebbiesBackPorch]

How did it turn out?

[@rainstormr7650]

hi debbie, after using & washing that loaf-pan , could it be dried on the stove (because of its shape) - better to dry it in the *oven* maybe ? - just roughly how long should i keep it in the oven & at what temperature *~thanks~*

[@DebbiesBackPorch]

I just put it on the stove long enough to make sure it is dry before I put it away. These pans were completely seasoned and I did nothing to them except wash them and dry them well. No rust has formed and they never stick at all. Really good investment.

[@rainstormr7650]

thanks debbie,... much appreciate you mentioning your exoerience with them

[@Yeshuaschosen]

Hi Debbie! I copied and pasted the ingredients to make this bread tonight and used a wild yeast starter made with strawberries and water earlier in the the week. As I waited for my bread to rise I came back to watch your video again and heard you say to use scalded milk .I was in a panic by now but googled it to see what I could do to fix the problem.Google says vinegar help the bread rise if you don't use scalded milk.I went back and kneaded a tsp of vinegar to the dough and waiting to see if it works.In case anyone else has this problem just be careful not to add more than a tsp of vinegar because using too much will stop it from rising as well.Thanks Debbie!

[@DebbiesBackPorch]

I would be interested to know how this turned out. The only time I have ever heard of using vinegar is when you need buttermilk and don't have it. I have never added vinegar to yeast bread. To scald milk you just have to bring it to the point it starts to make little bubbles around the outside then turn it off and let it cool.

[@Yeshuaschosen]

​@@DebbiesBackPorch I've been making no knead bread using PLAIN white flour with good results but this recipe was a flop. It was hand kneaded for 10 -15 minutes & the window pane test was good.I'm thinking maybe it wasn't the unscalded milk,maybe it was the plain flour or the fact I didn't roll it out. Operator error.Lol

[@dalainebloom4505]

You are very welcome. Thank You for welcoming Me.

[@sandrasealy7411]

Great recipe..new subscriber 😃😃😃

[@DebbiesBackPorch]

Welcome.

[@georgiaprice4490]

Where can I purchase a bread slicer showen on this video?

[@DebbiesBackPorch]

Amazon.

[@nadineash1297]

❤️💯🍞🌹

[@natalieaugustus4246]

This bread is a wonderful recipe.

[@DebbiesBackPorch]

Thanks a lot

[@lisajohnson7637]

This was very very easy.... it turned out beautifully. ....

[@DebbiesBackPorch]

Oh, good. I love this bread.

[@cookerfood626]

&I

[@naziraismail6867]

Perfect sandwich bread may I know where did u buy the cast iron loaf pan pls reply tq

[@DebbiesBackPorch]

I ordered it from Amazon.

[@Lori-mm6fg]

Alisons Pantry. com out of Utah they mail

[@cilla3636]

miss debbie can i use powdered milk as well,if so how much?

[@DebbiesBackPorch]

I never use powdered milk, Cilla so I don't have measurements for using the powder. Just make a cup off milk with the powder and use that.

[@cilla3636]

Debbie's Back Porch ,ok thanks so much for replying ☺

[@lynnkesh254]

Nice recipe

[@DebbiesBackPorch]

Thanks.

[@dijionjewunique7735]

Sweet ❤

[@anizor7]

May I know the size of your bread pan that you used for this bread recipe.

[@DebbiesBackPorch]

It is 5 x 9. Internal measurements are 1/8 inch less.

[@anizor7]

Thank you Debbie.

[@DebbiesBackPorch]

Welcome.

[@susangiffin4860]

Does this recipe double well?

[@DebbiesBackPorch]

You can always double a bread recipe if your mixer will handle it.

[@marycasperson7628]

looks great - where is the recipe

[@DebbiesBackPorch]

The ingredients are listed at the beginning of the video. The video is the tutorial on how to do it.

[@michelelevine1505]

Do you no if other types of flour be used in this ?

[@DebbiesBackPorch]

If you mean other brands, of course. Any brand. It must be all purpose flour and unbleached is better. You could use bread flour if that is what you have. If you mean other grains, I cannot say because I have not tried using other grains.

[@michelelevine1505]

+Debbie's Back Porch Thankyou for sharing .. Looks Great.. :)

[@DebbiesBackPorch]

You are so welcome.

[@angelahite75]

Would a glass loaf pan work as well?

[@DebbiesBackPorch]

If that is what you have, but take note that your bread will not brown as much in glass as it does in metal so that that into account when you are determining if it is done.

[@joycenagy3140]

Also, glass pans leave the bread sweating on the sides and bottons. If you use glass pans take the bread out of the pan as quicly as possible once removed from oven.

[@paulieboy4u]

Thank you Debbie, great video, I will make some bread later, I will try your recipe. I am in the UK, and will be baking in my new gas oven, I have not tried this oven for baking bread before. I know it does not cook as well as an electric fan oven.

[@DebbiesBackPorch]

I love my gas oven, although I do wish I had a fan. The temperature and times in the video are for a gas oven.

[@leetomlee7265]

Thanks for sharing. Debbie, your bead rose very high. What do i need to do to have it rise that high? My bread does not always rise that high. If they do, they will collapse back. Appreciate any help?

[@DebbiesBackPorch]

I only use Red Star Yeast, usually the instant variety. I have never had it fail to rise properly. Don't try to time your rise, judge it by the size. Assuming your recipe fits your pan properly, you want to let it rise just until it crowns, meaning it just barely comes up over the edge of the pan. You test it by gently pushing the tip of your finger into the dough. If the dough rushes in to fill the tiny hole, it has not risen enough. If it does not fill in at all, it may have over risen. Forget about time. Time will vary based on so many factors. After about 15 seconds you should have just a slight indentation. If it collapses when you poke the little hole it has over risen. Take note of where it was in the pan and test it earlier next time. I show this little test in a couple of my bread videos.. Not rising properly can also mean you simply are not kneading it long enough. Kneading makes the dough strong by developing gluten strands. If the strands are not strong, your bread can collapse as it rises. Do the windowpane test to make sure you have the proper elasticity. demonstrate that also in several videos. Lastly, your proofing temperature may be too high, causing it to rise too quickly, not allowing the gluten strands to develop properly. I proof mine at room temperature in a place that protects it from drafts. In a cold oven, even your microwave. My stove is in a little alcove so I just set mine on the stove or even on my counter top. Learning to bake the bread you want is sometimes trial and error. You will get it. Took me many years.

[@leetomlee7265]

@@DebbiesBackPorch Thanks so much for your quick reply. It is so detailed. I will watch your other videos. Greatly appreciate it.

[@DebbiesBackPorch]

You are so welcome.

[@shartman2150]

Debbie, we have a milk allergy in our house. Do you have any ideas of what could work as a substitute for the milk? Thanks! Enjoy the snow. :)

[@DebbiesBackPorch]

it can be made with water, but it has a different texture. It might be worth a try with almond milk. I never have tried it, but I think it should work. Let me know if you try it and how it turns out.

[@debbiestuttgen1825]

I regularly substitute almond milk and I think it's even better than cows milk.