- 33 minutes ago
Homemade sandwich bread gets a major upgrade in this step-by-step baking guide, starting with a Yukon Gold potato that helps the loaf stay soft and fresh longer. The process covers peeling, roasting, ricing, and blending the potato into a rich dough with all-purpose flour, butter, egg, sugar, salt, and diastatic malt powder for better texture and flavor.
From mixing and kneading to proofing, shaping, scoring, and baking in a loaf pan, the tutorial shows how to build strong gluten and achieve a tender sandwich bread loaf at home. It also explains practical details like adjusting water for humidity, checking the windowpane test, and cooling the bread before slicing so the crumb stays intact.
This is a useful recipe video for anyone looking for easy homemade bread, potato bread, sandwich loaf ideas, or a cost-effective bread-making tutorial. It is especially helpful for home bakers searching for soft sandwich bread, long-lasting loaf bread, beginner bread recipes, and practical baking guides with clear dough-handling tips.
From mixing and kneading to proofing, shaping, scoring, and baking in a loaf pan, the tutorial shows how to build strong gluten and achieve a tender sandwich bread loaf at home. It also explains practical details like adjusting water for humidity, checking the windowpane test, and cooling the bread before slicing so the crumb stays intact.
This is a useful recipe video for anyone looking for easy homemade bread, potato bread, sandwich loaf ideas, or a cost-effective bread-making tutorial. It is especially helpful for home bakers searching for soft sandwich bread, long-lasting loaf bread, beginner bread recipes, and practical baking guides with clear dough-handling tips.
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LifestyleTranscript
00:07I bet you didn't know that you can make your own sandwich bread from home and you probably
00:11already have the ingredients in your cabinet. Last time I bought sandwich bread from the store it was
00:15$2 extra and it tasted like wax. It can do so much better so let me teach you how to
00:19make
00:19mine from scratch. So the first thing you're going to need is a Yukon gold potato and we're
00:23going to peel that potato until it's completely skinless. By adding potato starch to our bread
00:28it's going to last longer and it doesn't get stale and you're going to have a shelf life for
00:32about two weeks if you put it in the refrigerator and even longer if you put it in the freezer.
00:36So
00:36we're going to peel this completely. You don't want any of the skin on the potato and we're going to
00:40wrap this tightly in some aluminum foil. We do not want the potato to burn. This is going into a
00:45400
00:45degree oven and it's going to be in there for an hour. While that's in the oven I'm going to
00:50get my
00:50dry ingredients together. I'm going in with some all-purpose flour. All of the measurements will be
00:54in the description below as well. I'm going to add a little bit of salt and some sugar to my
00:59all-purpose flour. Now I am using kosher salt but if you're using table salt you might want to cut
01:04your salt intake by half. You do not want your bread to be too salty but after that we're going
01:08to add in a little bit of diastatic malt powder. I'm just going by grams. This is on the scale
01:13by the
01:13way but I'm adding in my diastatic malt powder. I'm going to mix that together and then put that on
01:17my mixer. Now let's get our wet ingredients together. I have a half stick of butter and I'm going to
01:21melt
01:22that down. While my butter was melting down my potato was ready. It's been in the oven for about
01:26an hour on 400 degrees and as you can see it's ready to be mashed or rice in this case.
01:30I'm using a potato
01:31ricer. I'm going to rice that potato so it automatically combines into the water when we
01:36add our water to the butter and potato mixer. You want it to completely dissolve. You don't want to
01:41have big chunks of mashed potato in your dough. As you can see my potato ricer did the job and
01:46now I'm
01:46just mixing that a little bit together and as you can see it looks like mashed potatoes now but it's
01:51going to look better when we add our water and like I said you want your potato to dissolve in
01:55the water and you know you don't want it to be actual mashed potatoes putting it into your dough.
02:00So now all I'm doing is mixing in my water now and I want the potatoes to completely dissolve. Like
02:04I
02:04said we don't want big chunks in our actual potato dough. Potato starch is really going to give us that
02:09sandwich bread texture but we need one more thing to add a little bit more enrichment to it and I'm
02:13adding in one large egg. Kind of beating that egg into our potato water mixture. Once I'm satisfied I'm
02:19going to add in my dough attachment to my mixer and now I'm going to stream in that water potato
02:24and
02:25egg mixer into that flour. Now this dough is going to come together rather quickly but remember it's
02:31going to have a lot of enrichment in there so it's going to take a long time for it to
02:34combine into
02:35something strong like a potato bread. So just be patient as you can see it's getting all the flour
02:41together on the dough hook and it's kind of mixing it together. I'm going to be stopping a few times
02:46to
02:46kind of scrape down the bowl to make sure it's well combined. At this point you want to let your
02:50mixer do your magic. Now if you're doing this by hand you're going to have to knead this dough
02:53until it becomes strong enough. After about five minutes I'm going to take a break and as you can
02:58see you know it's doing a good job of coming together but it's not getting all of that flour
03:02at the bottom of the mixer. So I'm using my dough card to kind of mix it together by hand
03:06before I
03:07start mixing it together again. So as you can see now that it's got all of that flour at the
03:12bottom
03:12it's starting to come together a little bit more. This is going to be a long process it's going to
03:16take about 15 minutes for this dough to mix completely. Now I will say it might go faster
03:21if you're doing it by hand but nothing beats mechanical mixing for me. I've done a lot of
03:25doughs by hand and it can be tiring but as you can see it's all mixed together but it's still
03:29a little
03:30dry so I'm adding 50 grams of water to kind of make sure the dough is enriched and it comes
03:34together
03:35properly. Now you may or may not have to do this it depends on the humidity level in your actual
03:40house when you're mixing the dough. So please keep that in mind but I'm actually adding in a
03:44little bit of water to kind of make this dough a little bit more soft and less kind of hard
03:49and
03:49dry and griddle. Just I added in water it's going to add a little bit of time in my mixing
03:54process so
03:55this is going to have to go a little bit longer but like I said it's really depending on the
03:59humidity
04:00level in your house. Yours can be completely fine but at this point mine wasn't so you can see the
04:05mixture going on high speed to kind of incorporate that water. You can see that the dough is starting
04:10to clear the bowl and you know I'm just kind of mixing it on high speed and the gluten is
04:14developing
04:15very finely because you can see my mixture is moving which means the gluten network is getting
04:19strong. So at this point it has been 20 minutes in my kitchen. Now I didn't expect for this dough
04:24to
04:24take long but like I said I did have to add water in there because it was looking a little
04:29bit dry
04:29but now that I'm seeing that it's starting to clear the bowl I'm going to give it a check so
04:33I'm going to
04:33pull it up and you can see it's a little bit strong but it's still shearing a little bit when
04:38I pull it
04:38so I'm going to actually mix this a little bit longer. So I mixed it for a good five minutes
04:43but
04:43then I stopped it to make sure that I get all of the dough incorporated so I took my dough
04:47scraper and
04:48I'm just scraping down the size of the pan to make sure all of the dough is incorporated. That could
04:53be a
04:53problem when you have like sticky dough on the side of your you know your bowl because if the dough
04:58hook is not catching all of that it's going to be hard for it to develop gluten. So if you're
05:02mixing my
05:03hand you won't have to worry about this because you'll be kneading the dough by hand but if you're
05:07using a mixer this dough is quite sticky so you might have to stop and do this a couple of
05:11times.
05:11After I get all of that dough that's on the side of the bowl I'm going to turn back on
05:14my mixer and
05:15we're going to go for an additional five minutes. As you can see the dough is starting to clear the
05:19bowl a little bit more and at this point we're just going to wait for the perfect time to check
05:23it.
05:24After that five minutes I stopped it and I checked it and you can see when I pull it doesn't
05:28tear
05:28so that means that the dough is ready. I'm going to struggle to take this thing out of the mixer.
05:32You can get a little bit stuck when you're mixing at high speeds but I'm kind of putting the dough
05:36together with my dough card. I'm going to attempt to take this out of the bowl so I can rub
05:40it down
05:40with olive oil. We're going to proof the dough in the same bowl but as you can see it is
05:44quite sticky
05:45and the gluten is developed by me having a hard time to getting this dough out of the bowl. Once
05:50I get
05:50it out the bowl I'm going to cover it with a little bit of olive oil and you want to
05:53grease down the
05:54bowl because this like I said this dough is very sticky and you don't want it to stick to the
05:57side
05:58I'm taking a little bit of olive oil putting it on my hand and actually kind of folding in the
06:02dough.
06:02I can just tell by how the dough feels that it's going to be a great piece of bread. I'm
06:06doing one
06:07more thing which is performing a windowpane test. It didn't pass it because it broke off a little
06:11bit early but once I cover this with foil and let it proof I'm going to perform another windowpane test
06:16to see if it's actually ready. After about 45 minutes of proofing I'm going to take it out and I'm
06:21going to shape it so I'm just taking the dough out and I'm going to get all of the gas
06:25bubbles out of it.
06:26I'm going to kind of form it into like a triangle slash square. I made a mistake I forgot to
06:31perform
06:31the windowpane test before I started shaping the bread but as you can see it passes the windowpane
06:36test. You can see me stretching it out and you can see some light come through. That means all of
06:40the
06:40gluten is developed and we're ready to shake. So I'm going to pull some of the dough and then pull
06:44it all
06:44the way up to the top. After that I'm going to book style the dough from side to side. From
06:48there I'm
06:49going to pull the dough from the sides to kind of you know pull it into the dough itself and
06:53I'm going to
06:53continue doing that and then kind of rolling it and rolling it back to build some tension into my
06:58bread. Once I get to the end I'm going to roll it on its seams to make sure that it's
07:01all closed up.
07:03You'll also see me kind of you know pinching it in. The dough is quite sticky so it should stick
07:07together. You don't want any of these you know you know places be open because when you go to bake
07:13this it could you know kind of sprout and it doesn't look good. It's still going to taste good but
07:17your bread is going to be all out of whack. I turned it around and then rolled it on its
07:22seams a little bit
07:22and now that I've you know kind of gotten this completely rolled up I'm going to put this in a
07:27nine inch loaf pan and I'm going to make sure that the dough is really nestled up in there tightly
07:32because this is going to proof for a while. Now we got to proof this for another hour and I'm
07:36putting
07:36another loaf pan on top of it until it gets doubled in size as you can see right here. That
07:41second rise
07:42took about an hour but as you can see I'm taking a serrated knife to make some cuts in the
07:46middle of
07:46the dough. You have a bread lame or bread razor this would be easier. I did not have any of
07:52those
07:52and I'm pretty sure the regular home cook don't have those right off the bat. But you're going to
07:56want to make some deep cuts so you can kind of see me trying to make sure that it's deep
08:00enough for
08:00the bread to rise. Now if you don't make deep enough cuts it's not going to rise properly in the
08:05oven.
08:05Now that I've made my cuts this is going into a 400 degree oven and it's going to bake for
08:09about 30
08:09minutes. Take your bread out of the oven you want to immediately take it out of the pan. If you
08:14do not
08:14take it out of the pan condensation will get on your bread and it'll make kind of like a little
08:18hole in the side of your bread. I've done that before so make sure you take your bread as soon
08:22as it get out the oven. Let it cool on a wire rack but as you can see you know
08:25it really looks good.
08:26It browned it really nicely. I'm going to add a little bit of butter to kind of soften up the
08:31bread a little bit. This is totally optional. You do not have to do this. You can throw this in
08:35the
08:35refrigerator and it'll be good to go or you can cut this into slices like I'm doing. You're going to
08:39want to let the bread completely cool before you try to cut slices. This bread is a little bit soft
08:45so when you cut slices when it comes to right out the oven you're going to kind of like collapse
08:49the dough
08:49so make sure that you let it completely cool. As you can see the sandwich bread looks really good
08:54and you're ready to eat. If you guys enjoyed this video like and follow for more.
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