Simple, soft sandwich bread slices like a dream. Light and fluffy, this loaf is made for toast, grilled cheese, and everyday lunches. No fancy steps, just a reliable rise and tender crumb. It will quickly become the bread recipe you keep coming back to again and again. (My recipe uses honey by default but you can swap it for sugar if you prefer!)⁠ ⁠ 🔗: Find the full recipe at the link in my bio (@the.practical.kitchen) or on ThePracticalKitchen.com!⁠ ⁠ https://thepracticalkitchen.com/soft-sandw
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Simple, soft sandwich bread slices like a dream. Light and fluffy, this l…
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If your dough overproofs, don’t panic. You can still save it! Bake it in a loaf pan instead. A pan gives overproofed or extra-sticky dough the structure it needs (and yes, dough often gets stickier the more overproofed it is). I could have turned this into focaccia, but I had promised bread for an event and needed this loaf to work. And it did. There are so many great ways to bake sourdough in a loaf pan, whether you’re saving a loaf or just want those even, sandwich-style slices. Comment LINK a
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FacebookAmy Bakes Bread
Reuben Bake *If you love a good Reuben sandwich, this comforting bake brings all those familiar flavors together in a warm, hearty dish that feels just right for a cozy supper. With layers of savory corned beef, tangy sauerkraut, melted Swiss cheese, and rye bread, it’s the kind of meal that fills the kitchen with wonderful aromas and brings everyone happily to the table.* What You'll Need 6 slices rye bread, divided 1 pound thinly sliced pastrami or corned beef, divided 1 can or jar (14.5 ounce
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