Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.
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A soft, moist sandwich bread made with pearsauce or applesauce.
I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose.
This is a nice sandwich loaf that's got a higher percentage of white to whole wheat than I usually use, but it's a little lighter and fluffier than you'd expect, thanks to the potato flakes. It's also an easy loaf to make. Since gluten develops during the long overnight rest in the refrigerator, it requires just a little kneading. The overnight cold rest also helps develop flavor, so not only is it an easy loaf, it's also tasty.
Gluten-free bread. I'm the first to admit it suffers from a bit of a bad reputation. The premade loaves tend to be expensive and homemade recipes often are dense and fall apart when sliced. What's a gluten-free eater to do? Live without bread? My answer to that is an emphatic "No!" Gluten-free bread can be wonderful. For my first column on Serious Eats, I wanted to share my recipe for Easy Sandwich Bread. Let's get baking!