Tag: Sandwich

Buttermilk Honey Sandwich Bread by Gordon Ramsay

The bread, inspired by this recipe on All Recipes, rises beautifully thanks to the quality organic bread flour and buttermilk helps tenderize gluten, giving bread a softer, tenderer texture and more flavour too while the honey adds a mild sweetness. The bread tastes heavenly and makes a perfect slice for sandwiches and toast.

12 g Fresh yeast (or 7 g Active dry yeast)
60 ml Warm water (45C/110F)
60 g Butter
180 ml Buttermilk
40 g Honey
1/4 tsp Baking soda
1 tsp Salt
350 g Organic bread flour

Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
Place honey, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add half of the bread flour, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough and shape into a loaf. Place in a well greased 8 x 4 inch bread pan. Allow to rise until dough has risen one inch above pan.
Bake in a preheated 190C/375F oven for 30 to 35 minutes. Bread is done when nicely brown and hollow sounding when thumped. Remove and brush the bread while still warm with the remaining butter.

Classic Pain de Mie / French Sandwich Loaf by Gordon Ramsay

Pain de mie (literally means crumb bread) is a fine-crumb, soft tender French sandwich bread baked in a special bread pan with a lid, which keeps the loaf from crowning, giving it a flat surface and square-edged slices and keeps the crust as thin and soft as possible. The main difference between pain de mie and regular white bread is that pain de mie uses milk, whereas most white bread recipes call for water.
If you don’t have a pullman pan, just cover a normal bread pan first with a piece of baking paper, then with a heavy baking tray as the weight to hold it down. Besides sandwiches, this bread makes amazing toast, grilled cheese, and French toast.

7 g Active dry yeast
320 ml Whole milk, lukewarm
550 g All-purpose flour
1 tbsp Raw sugar
1 tsp / 7 g Sea salt
3 tbsp / 42 g Butter, at room-temperatur

Dissolve the dry yeast in warm milk and set aside for 5 minutes. Place flour, raw sugar, and salt in the bowl of your mixer fitted with a dough hook.
Add in milk-yeast mixture and mix at low speed for about 1-2 minutes. Then increase the speed to medium and knead for 4-6 minutes.
With the mixer running at medium speed, add the butter one tablespoon at a time. Once all of the butter has been incorporated into the dough, stop the mixer and turn out the dough on a lightly floured work surface. Shape the dough into a ball and place it into an oiled bowl, cover with plastic wrap, and let rise for about 2 hours until double in volume.
Gently deflate the dough and shape into a ball. Cover with a plastic wrap and set aside to rest for 15 minutes. Grease a 26x12x9cm pullman loaf pan with butter. Set aside.
Pat the dough out into a rectangle. Roll it up just like you do the jelly roll and pinch the seam together. Place into the prepared loaf pan with seam side down. Cover loaf pan with plastic wrap.
Let rise in a warm place for about an hour until almost 2 inches from the top rim of the loaf pan.
Preheat the oven to 190C/375F. Remove the plastic wrap and cover the loaf pan with its lid. Bake for about 30 minutes in the center of hot oven.
Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely.

Olive Chia Seed Sandwich Loaf by Gordon Ramsay

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

400 g All purpose flour
10 g Dried yeast
1 tsp Coconut sugar
3/4 tsp Black salt
120 g Warm milk
2 Egg yolks
1 Egg white
60 g Butter, melted
4 tsp Chia seeds
100 g Black olives, chopped
1 Egg white
1 tbsp Chopped nuts for the topping, optional

Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 – 60 minutes or until the dough has almost doubled in size.
Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.