Grinder Bread!
560 g of flour
1 tbsp of yeast
1 and 1/2 tsp of salt
3 tbsp of oil
2 tbsp melted butter
350 ml lukewarm milk
15 g of honey
My yeast is an active dry yeast so I mix the warm milk honey and yeast together until it gets foamy and bubbly, about 10 minutes. Then after 10 minutes is up I mix in the rest of the ingredients, but save the salt for last! Salt inhibits the rising process so I always cover the liquid with any dry ingredients then on top goes the salt. Mix mix !
Finally knead the dough for 10 mins dough will be smooth and elastic (should not be sticking to anything). You can also have a stand mixer knead the dough for you for less time.
Now we let the dough rest 1-1.5 hrs to rise. You want the dough to double in size.
Once your dough has doubled in size punch it down in the bowl! Yes punch it so you don’t get massive air bubbles when they cook 😂
On a floured surface take the dough and divide into 2-4 equal pieces depending how big you want your grinder bread.
Make then into flat rounds
Then roll the rounds and pinch the seams and put them seam down on your baking pan. Make sure baking pan is lined with parchment paper! ( I didn’t use because I didn’t have and the stuck to the pan)🥹 if this is your issue too just cover them with a towel until fully cooled and use a spatula to lift
This is when you will take a brush and brush your grinder breads with milk
Once brushed with milk add any toppings you’d like. I did everything bagel seasoning and zatar seasoning
You can do cheeses as well.
Once done seasoning do your scores!
Let them rest for 30 minutes in a warm area or just until doubled in size
Bake at 390F for 10-15 minutes until your breads are golden brown
Wait until bread is fully cooled to slice and use for sandwiches!
Grinder bread is a delicious, versatile type of bread perfect for making hearty sandwiches or serving as a side to any meal. This recipe uses simple ingredients including flour, active dry yeast, salt, oil, melted butter, lukewarm milk, and a touch of honey. The honey not only adds a subtle sweetness but also helps activate the yeast, ensuring a nice rise. Using active dry yeast requires proofing it in warm milk and honey until it becomes foamy, which confirms the yeast is alive and ready for baking. One key step in making soft grinder bread is managing the salt addition. Since salt can inhibit yeast activity, it is recommended to add salt last, covering the liquid mixture with dry ingredients first to avoid interfering with the yeast’s rising process. Kneading the dough thoroughly for 10 minutes develops gluten for that elastic, non-sticky texture ideal for bread dough. Alternatively, a stand mixer with a dough hook can speed up this process. Allowing the dough to rest and rise until doubling in size—usually 1 to 1.5 hours—is critical. Punching down the dough helps release large air bubbles and ensures a uniform crumb texture. Shaping the dough into flat rounds, rolling, sealing the seams, and placing them seam-side down on parchment-lined pans prevents sticking during baking and allows for neat loaf shapes. Brushing the surface with milk before adding toppings like everything bagel seasoning or za’atar adds flavor and gives the bread a golden, appetizing crust. Scoring the dough before a final 30-minute rise helps control expansion in the oven, leading to a beautiful crust appearance. Baking at 390°F for 10 to 15 minutes produces bread that is perfectly golden brown on the outside while remaining soft and tender inside. For best results, always cool the bread completely before slicing to maintain its structure and achieve clean slices. This homemade grinder bread is perfect for sandwiches, especially ones loaded with deli meats, cheeses, fresh veggies, or even grilled vegetables for a vegetarian option. Experimenting with different toppings and seasonings on the dough before baking can elevate the flavor and customize the bread to suit your taste preferences.
