Every since I made the Japanese Milk Bread I’ve been looking for more sandwich bread recipes. We’ve made a lot of Brian Lagerstrom’s recipes lately and decided to try his sandwich bread.

Bread baking always makes me nervous because if you mess something up you may not realize it until much later during the proofing process. I feel like I’m getting better at it and most of the time the issue is it’s too cold in the house when trying to bake bread during winter months. Bread isn’t hard though and this recipe is no exception.

The first thing you need to do for this recipe is make the “poolish.” I did not realize this until the day I had planned on making the bread so I was a little disappointed we wouldn’t be having fresh baked bread that day. I made the poolish, letting it sit in a container overnight, and then started with the rest of the recipe the next day.

Once the poolish is ready then you just mix everything together and then follow the mixing/proofing instructions. Seriously, it’s not hard. Then you score the top and pop it in the oven. My bread doesn’t look quite as pretty because the knife I used to try and score the bread wasn’t super sharp but it did not affect the taste!

This recipe is very very good and I cannot wait to do the rest of his recipe and make a BLT using it. Whether you’re eating a sandwich on it, or just snacking, it tastes delicious and holds up really well. This has made it into our regular rotation since first making this recipe a little bit ago!

Baking Ease	10
Time Spent	8
Taste	10
Visual	10

Recipe Used: Brian Lagerstrom