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Recipe

Whole Wheat Sandwich Bread

Scott Phillips

Yield: Yields 1 loaf

Servings: 12

In addition to sandwiches, this tender loaf is perfect for French toast or bread pudding.

Ingredients

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 150
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Protein (g): 5

Preparation

On prep day

  • Spray a 8-1/2 x 4-1/2-inch loaf pan with cooking spray.
  • Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the bottom quarter over and press to secure it.

  • Fold over again, leaving a 1- to 2-inch edge on the top, and press to seal. Fold the 1- to 2-inch edge up and over and press to seal.

  • Pinch the ends closed, and place the dough, seam side down, in the loaf pan. Cover the pan with plastic wrap and refrigerate for at least 8 and up to 24 hours.

On baking day

  • Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, let the dough sit, covered, at room temperature.
  • Remove the plastic and bake the bread until the top is browned and the internal temperature reads 205°F on an instant-read thermometer, about 55 minutes. Remove the bread from the pan and let cool completely on a rack before slicing.

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