Here’s an easy version of a tender, buttery sandwich bread that’s ready in no time. It only rises once, in the pan, so that cuts out quite a bit of time. And the pan is a jelly-roll pan, instead of a loaf pan, so that the rising, as well as the baking, are both accomplished in minimal time. Baking the bread in this type of a pan will give you a large “sheet cake” shaped loaf that you can split horizontally, fill, and then cut into the shapes and sizes you wish.
Split horizontally and fill with your favorite sandwich filling.
Keep the bread loosely covered on the day it is baked. Wrap in plastic and freeze for longer storage. Defrost the bread and
© 2008 Nick Malgieri. All rights reserved.