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  • Midday Coffee: Sandwich bread Artisan Bread Style

    Alex’s upcoming transition to kindergarten is looming large for me these days, and one of the things I think a lot about is his lunch (more on this later). I eagerly tried the sandwich bread technique at the Artisan Bread in Five site, but I’m finding that the crust is still on the tough side for my boys. So I’m going to go back to a more traditional recipe from The Joy of Cookingand see if my bread-making technique has gotten any better.

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    Comments

    1. Jennifer says:

      I have been baking from the Artisan Bread in Five Minutes a Day cookbook, too and I'm wondering the same thing…how to make sandwich bread with a softer crust.

      I only tried one batch a while back and I don't have the book in front of me but have you tried not using the water/steam in the oven? I believe that this is what gives the crust its crackly wonderfulness and maybe it would be softer that way?

      Another option might be to let the bread cool most of the way, but then seal it in a ziplock bag while its still warm. The moisture will soften the crust a bit and maybe make it more ideal for your boys.

      Perhaps if you put just a little bit of butter on the top of the bread loaf out of the oven it would soften while also adding a little extra flavor to entice them to eat the crust, if they are at all adverse to crust in general.

      Just a few ideas…My little guy is only just turning 1 in a few weeks so I have a lot of time before I'm making PB&J for school lunches :)

    2. Chief Family Officer says:

      @Jennifer – I turned the temp way down, no steam, following the directions at the web site for sandwich bread. Thanks so much for your ideas – I'll have to try those too!

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