Soft Sandwich Bread with Flax

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

Sometimes mistakes make wonderful things happen. In a bit of a fog one morning, we left the eggs out of the challah. Not realizing why the dough was so dry, we added water until the dough looked right, and this fabulous bread is the result: a beautiful crumb and perfect crust, plus the nutrition of flax. We couldn?t have made a better flax-enhanced sandwich loaf if we'd tried!

Soft Sandwich Bread with Flax

star rating (11) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 05/24/2010

Ingredients

Directions

1) Combine all the ingredients, and mix and knead, by hand, mixer, or bread machine, to make a soft, smooth, slightly sticky dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's almost doubled in size, about 60 to 90 minutes.

3) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

4) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", 30 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.

6) Remove the bread from the oven, and place on a rack to cool.

Yield: 1 loaf.

Reviews

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  • star rating 12/29/2014
  • Aleah from Missouri
  • The bread came out exactly right: beautiful crumb and crunchy crust. I used 2.25 tsp active dry yeast that I proofed prior to adding the dry ingredients, but otherwise followed the recipe to the letter. I'll certainly be making this bread again.
  • star rating 02/08/2014
  • Tamara from AR
  • I did everything by recipe and it come out nothing like on picture, not even close. mine was flat with hard shell. I wanted to love this recipe because its dairy free and with flax but I dont know what I did wrong :(
    I'm sorry to hear you had difficulty with the recipe. Our bakers will be happy to help troubleshoot what may have happened, just drop us a line or call. ~ MJ
  • star rating 09/17/2013
  • Anl7914 from KAF Community
  • I'm rating it four stars for the flavor and texture. However my loaf fell terribly! I don't know what I did wrong. Here's what I did (any tips are greatly welcomed!!): I subbed 1 cup KA Whole wheat flour for a cup of the AP and added 1 tbsp of Vital Wheat Gluten. And I made it in my bread machine on the "wheat" setting. Was my dough to dry/wet? Too much or not enough yeast? Was it because I subbed wheat for part of the ap? I really want to make this loaf my standard sandwich loaf, but I need to fix whatever I did wrong as it only yielded 3 whole slices (due to falling). Thanks in advance for any tips!
    When yeast doughs fall, our usual culprits are the wrong type of yeast, over-rising, or mixing method. It's probably best to problem solve this recipe by calling our Baker's Hotline at 855-371-2253 and we'll get to the bottom of this with you. Happy Baking - Irene@KAF
  • star rating 05/27/2013
  • Gator Girl from KAF Community
  • Excellent Flavor and Texture ! ** I used French Sea Salt in the Original Amount - Total Perfection!! My First Loaf of Homemade Bread -- my DH and I Loved it !!!
  • star rating 01/29/2012
  • Lacrimae from KAF Community
  • Delicious bread! I made the dough in a bread machine, shaped it and baked in a Pyrex loaf pan. I disagree with the reviewers who say the recipe has too much salt; it's just right.
  • star rating 09/11/2011
  • valleric from KAF Community
  • After reading the other reviews I opted to use one teaspoon of salt instead of the full amount. As an experiment I baked it again using the full amount, and I agree with the other reviewers that it's just too salty for my taste. Overall this is an easy bread to make. The crumb is light and springy and makes perfect sandwiches. It slices easily and the flax gives it an appetizing appearance. I've baked this loaf six times, and I've used both honey and molasses with consistent results. After the initial loaf I started replacing one cup of white flour with whole wheat and still get a mild flavored, soft sandwich bread. My husband now asks for this one specifically.
  • star rating 01/27/2011
  • sfreshwater from KAF Community
  • I made this bread sometime back but I added 1 1/4 Cups of whole wheat flour and 1/2 cup of ground Oatmeal in place of some of the flour. It's a nice loaf of bread with moist crumb and easy to slice. For all of us wheat lovers I read today that whole wheat is a good carb and makes it easier to lose weight. A recent study shows that your odds of getting and staying slim is when carbs make up 64% of your daily caloric intake. 361 grams. It also attacks belly fat, it's something called Resistant Starch. Carbs fill you up, Carbs curb your hungar, Carbs control blood sugar and diabetes and speeds up metabolism. From Health.com So go have a slice of carbs and feel good about it. I Did
  • star rating 01/03/2011
  • v2sj from KAF Community
  • Very easy to follow, I use the King Arthur White Whole Wheat Flour. I thing I might have rush the second rise time and it came out a bit flat on the top but still very soft. I would have to agreed that seem to be a bit salty. I would reduce the salt next time.
  • star rating 09/23/2010
  • ozzie1 from KAF Community
  • I MADE THIS RECIPE AND ALSO 'OUR FAVORITE SANDWICH BREAD'. THEY WERE BOTH GREAT. BUT THIS BREAD WAS OUTSTANDING. I DID SUBSTATUTE MARGARINE FOR THE OIL, 1 1/4 CUP WHOLE WHITE WHEAT FLOUR AND 1/2 CUP GROUND OATMEAL FOR WHITE FLOUR. OTHERWISE FOLLOWED THE RECIPE. I DID HAVE TO BAKE IT FOR 45 MIN. BUT IT WAS FANTASTIC. I WILL TRY ELIMINATING THE WHITE FLOUR TOTALLY NEXT TIME. WOW!!!!
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