Description
Build better sandwich bread by baking it in a sheet pan instead of in loaves. That way you can slice the bread horizontally, giving you cleaner cuts on a bread that will not fall apart. This one-bowl bread rises just once and lets you make an entire batch of sandwiches in one go, making this the perfect bread for parties and any occasion where you need to feed a crowd.
Ingredients
Sheet Pan Bread dough
- 3/4 cup water (177 mL)
- 2/3 cup whole milk (156 mL)
- 2 Tablespoons honey (42 g)
- 1 Tablespoon instant yeast or active dry
- 3 cups all-purpose flour (390 g)
- 1 and 1/2 cups whole wheat flour (195 g)
- 1 and 1/4 teaspoons salt
- 3 Tablespoons olive oil (45 mL)
- 2 large eggs
For baking
- Olive oil for drizzling
Instructions
- Warm: Measure out the milk and water into a cup. Zap it in the microwave for about 15-20 seconds. Add in the honey and stir.
- Dissolve: Measure out the flour and salt into a bowl. Make a well in the middle of the flour and pour in the warmed up water and milk. Sprinkle the yeast over the liquid and let it dissolve for a minute.
- Mix: Crack in the eggs and add the olive oil to the liquid and beat the eggs to break them up into a scrambled egg consistency. Do your best to just beat the eggs, but if you get some flour in there, that’s okay.
- Knead: Stir the liquid into the flour to make a shaggy dough. Fold the dough over on itself a few times to smooth out the top. It does not need to be perfect. You can do this with your hands or use a dough scraper to help.
- Press in the pan: Cover the bottom of a sheet tray or 9×13 pan with a piece of parchment . Drizzle a little olive oil over the bottom. Press the dough into the bottom of the pan using wet hands. If the dough resists stretching, let it relax for a minute before stretching it further. When you’ve stretched the dough into the corners of the pan, cover the dough with a piece of oiled plastic wrap for 1 hour. After 1 hour, the dough should be well risen and bubbly in the pan. Towards the end of the rising time, preheat the oven to 350 F (180 C).
- Bake: Brush the top of the bread with about a tablespoon of olive oil. Bake the bread for 25-30 minutes until the bread is golden brown around the edges and hollow sounding when you tap the top. If you have an instant-read thermometer, the bread should be 200 F internally.
- Cool and fill: When the bread is completely cool (this takes about 30 minutes), use a serrated knife to split the bread horizontally. From here you can fill it with whatever sandwich filling you’d like. Cut through all the layers to make as big or as little sized sandwiches as you want. Definitely try pulled pork with this homemade keto BBQ sauce on this bread with coleslaw!
Notes
Change up your flour: You can make this dough entirely with all-purpose flour or do a mix of half all-purpose and whole grain flours. I would not go above 50% whole grain flour as you still need some structure for the bread to slice well as a sandwich. I find that 2/3 of the total flour in all-purpose with 1/3 as whole grain flours is the best of all possible worlds, giving you all the flavor of whole grain with the light airy quality that the all-purpose lends to the bread. I’ve made this with entirely all-purpose flour, all bread flour, a mix of whole wheat and all-purpose, and my favorite, a mix of all-purpose, spelt, and whole wheat.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
