More Breads
Here are more breads for you to try. All from an old vintage cookbook that your grandmother may have used years ago. I love many of these old recipes, straight and to the point. Nothing extra, just the basic ingredients. Some of the terms may be a little unfamiliar, but most are not that hard to figure out the meanings.
You will find a recipe for English muffins, biscuits, oatmeal bread, and waffles. Take your pick. They're each perfect for making great breakfast sandwiches.
English Muffins
1 1/2 cups milk
1 tablespoon sugar
1 teaspoon salt
3 cups bread flour
1/2 yeast cake
1 egg
1/8 teaspoon baking soda
Heat milk till tepid (or lukewarm about 110 degrees F); add sugar and salt and the yeast cake softened in a little warm water. Beat in flour to make a soft batter, from two to three cups according to the brand of flour, and let rise till light, about three hours. Stir in the egg, which has been well beaten and the baking soda. Beat thoroughly, and cook in muffin rings on a griddle. This must be done slowly, about twelve minutes being the right length of time.
Georgia Split Biscuits
3 large Irish potatoes (baking or Russet, maybe)
1/2 cup butter
1/2 cup shortening
2 cups tepid milk (lukewarm)
2 eggs
1 compressed yeast cake
1 tablespoon sugar
2 teaspoons salt
Bread flour to make sponge and to knead, about 11 cups
Pare (or peel) and boil the potatoes until soft; mash fine while hot. Add the shortening; and beat the eggs in separately. Then add the yeast, softened in the milk, and enough sifted bread flour to make a sponge, about 3 cups.
Let rise until light, then add the salt and sugar, and flour enough to knead the mixture to a satin-like dough. Let rise again till light. Roll one-half inch thick, and cut into flat biscuits. Brush over the tops with melted butter, place them together in pairs, let rise again, and bake in a moderate oven at 375 degree F.
This makes from four to five dozen biscuits.
Oatmeal Bread
1 cup rolled oats
1/2 cup molasses
1 teaspoon salt
1/2 yeast cake
Bread Flour
1 pint boiling water
Pour the water over the oats, then set aside in a covered dish till lukewarm. Add the molasses, the yeast cake, softened in a little warm water, and a cup and a half of bread flour. When this is spongy, add the slat (must be an old bread-making term - any suggestions?) and enough flour to make a dough stiff enough to lift in the hand.
Let raise till double in bulk. Cud (or punch) down, and turn into oiled tins (or pans. Let raise again, and bake about three-quarters of an hour in an oven not quite as hot as white bread (maybe 325 degrees, you may need to experiment here or look up some white bread recipes – an Amish white bread recipe I found was 350 degrees).
This makes two loaves and if started early in the morning, can be finished about two o'clock.
Waffles
1 3/4 cups bread flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon melted butter
2 eggs
Beat the whites and the yolks of the eggs separately. Add milk to the yolks, and then the flour and baking powder slowly, and stir. Fold in the whites, and add the butter. Cook on well greased waffle irons.
So there you have it, more breads for great sandwiches. These are all perfect for breakfast sandwiches, as well as snacks or for making lunches that are just a bit different. So try one today and let us know what you think. Especially if you make changes or can tell us what some of the old terms mean. Use the form below to leave your comment, even if you don't like the recipes.
If you found this page first, click here to find a list of even more breads that are perfect for sandwiches! And bookmark us so you'll know when we make updates.
List of More Breads
If you're a true sandwich aficionado, you may enjoy the following list of even more non-traditional breads for sandwiches. No recipes here, (except for the Naan Bread - link takes you to Fleischmann's yeast website) just a list of breads that you may want to try for your next sandwich experiment.
- Naan Bread: A fluffy, slightly chewy Indian flatbread with a light char that will add an exotic touch to any sandwich you decide to make.
- Lavash: A thin, soft Armenian flatbread, great for making wraps and roll-ups. We found different flavors like tomato and spinach lavash.
- Roti: An unleavened flatbread from the Indian subcontinent that's flexible and slightly nutty in flavor.
- Arepa: A dense, round patty made from ground maize dough that's popular in Venezuelan and Colombian cuisine.
- Bao Buns: Soft, steamed buns from China with a slightly sweet taste, great for holding savory fillings. This sounds yummy!
- Cornbread: A slightly crumbly, sweet bread made from cornmeal, offering a Southern twist to sandwiches. I'd have to think about this one...
- Pretzel Rolls: With their signature chewy crust and a sprinkle of coarse salt, pretzel rolls are one of our favorites for making sandwiches.
- Bagels: Dense and chewy, these boiled-then-baked rings are perfect for holding hefty fillings without getting soggy.
- Tortillas: Soft, thin Mexican flatbreads made from corn or flour, ideal for wraps, burritos, or quesadillas - yum!!
- Injera: A spongy Ethiopian flatbread made from teff flour, it doubles as both a plate and utensil, soaking up flavors beautifully.
- Brioche Buns: Rich, buttery, and slightly sweet French bread that elevates burgers and sandwiches to gourmet status.
- Frybread: A golden, crispy Native American bread that's fried to perfection—great for hearty toppings and fillings.
- Paratha: A flaky, layered Indian flatbread that's pan-fried, adding a buttery taste and texture to wraps.
- Pumpernickel Bread: A dense, dark German bread made from coarsely ground rye, offering a hearty flavor perfect for robust fillings.
- Potato Bread: Soft and moist bread made with mashed potatoes, bringing a subtle sweetness to sandwiches. Love this!
- Yufka: A thin Turkish flatbread similar to lavash, perfect for rolling up döner kebabs or grilled veggies.
I hope you enjoyed the list above and have found a new bread choice for your next sandwich. Venturing beyond traditional sandwich breads can totally reinvent your favorite meals.
Who knows, if you're truly feeling adventurous, you might also consider using rice cakes, rice paper, or nori sheets (dried seaweed) for a unique twist. Or for a low-carb option, lettuce wraps are a crisp and refreshing option.
Happy sandwich experimenting!
You might like these:
Panera Bread for Sandwiches
Need bread? Try Panera Bread for your sandwiches. Panera is one of the most popular bread bakery/restaurants for on the go eating nowadays.
Waffle Sandwiches
Have you ever tried Waffle Sandwiches? They're a neat twist on plain bread, so they're especially fun for kids. Try open-faced in place of two slices of bread.
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New! $5
The Sandwich Coloring Book!!
The Sandwich Coloring Book is a PDF book that you can download and print out the pages to color. You and your children will love the intricate pictures featuring all kinds of sandwiches. From peanut butter and jelly, to leftover turkey sandwiches! There's a grilled cheese sandwich with tomato soup and even a pretty tea set with dainty tea sandwiches. And we're sure you'll love our cute little Sandwich Guy as well - so cute!!
Have fun printing out any of the 21 coloring pages to color over and over again. If you love sandwiches, you'll love this fun coloring book.
You will get a PDF (23MB) file
