A few years ago I came across a sandwich bread recipe at the King Arthur website that is ideal for the style of sandwich I have described. It is easy to make, slices beautifully and is soft and tender. The only change I have made to the recipe is to incorporate a small amount of toasted wheat germ.
Lightly toasted, this bread makes a wonderful chicken salad sandwich:
Egg Salad, too:
I am certain that it would make a very fine cold meatloaf sandwich or even a nice fried egg sandwich with a thin slice of cheese. Because it is a bit fragile, I don't think it would stand up to peanut butter for a PB&J, or to anything too sloppy or juicy.
King Arthur billed this recipe as "Oatmeal Toasting and Sandwich Bread", but I use it almost exclusively for sandwiches. For the most part, I prefer toast made with a hearty whole grain bread, or a substantial sourdough or semolina. But I have to admit, that if someone were to serve me a warm slice of buttered toast made from this bread...with perhaps some homemade preserves on the side...I would manage to choke it down....
Oatmeal Sandwich Bread
2 1/4 t. active dry yeast (1 envelope)
1 1/4 c. lukewarm milk
2 1/2 to 3 c. unbleached bread flour
1/3 c. toasted wheat germ
1 c. old-fashioned oats
1 1/2 t. salt
2 T. unsalted butter, room temperature
3 T. honey
Place the milk in a large bowl and add the yeast. Let stand a few minutes to allow the yeast soften. Add 2 1/2 cups of the flour along with the remaining ingredients and stir to form a shaggy dough. If the dough seems too wet, add the remaining flour, a little at a time—using only as much as is necessary to form a shaggy dough. Turn out onto a lightly floured surface
and knead until smooth and elastic (5 to 10 minutes).
Place the dough in a buttered bowl. Turn the dough to coat with butter and cover the bowl with plastic wrap. Let the dough rise until doubled in bulk (about 1 ½ to 2 hours).
When the dough is fully risen, deflate it gently. Shape the dough into a fat log and place in a greased 9 x 5-inch loaf pan.
Cover loosely with buttered plastic wrap and let rise until doubled.
You know it is ready if a slight indentation remains when the loaf is lightly pressed. Bake in a preheated 350° oven until the internal temperature reaches 190°F—about 35 to 45 minutes. Transfer to a rack to cool completely before slicing. Makes 1 loaf.