The sixth recipe in the Breads section of the Modern Baker Challenge is Instant Sandwich Bread. Although I have to say it was unlike any sandwich bread I’ve ever made. It’s baked in a sheet pan, so you don’t slice it like a loaf of bread. Rather, you cut squares like you would a sheet cake, then split the squares laterally to use for sandwiches.
This is another bread recipe that is mixed in a food processor. I have a Cuisinart 11-cup food processor, which I believe is standard size for most home kitchens. There is a 14-cup model, but I don’t know anyone who has one in their kitchen. Except, apparently, Nick Malgieri.
As I began to mix the ingredients in the food processor, it seemed too full to me. But I pressed on. The dry ingredients were OK.
But when I added the water and yeast, and then turned on the machine, my problems began.
The liquid came shooting out of the top and bottom of the machine. But at this point, I was committed (or should have been), so I kept processing until the dough seemed well mixed. Moral of the story: unless you have a 14-cup food processor, I would recommend mixing this dough in your Kitchen Aid or by hand.
The dough didn’t seem to have suffered too much for the loss of water, so I turned it out into a bowl and let it rest for about 30 minutes. Then I pressed the dough into the pan, where it proofed for an hour.
I baked the bread for about 25 minutes, until it was puffy and golden brown.
My daughter loved this bread. She didn’t use it for sandwiches; she just cut chunks and ate them. I made one sandwich (pictured at the top of the page). It was good, and I can see how this loaf might work well for making party sandwiches. But to be honest, it didn’t rank among my favorite sandwich loaves, and I doubt if I will make this recipe again.