5 from 153 votes
Basic Sandwich Bread Recipe
This basic sandwich bread uses instant yeast, vegan butter, and all-purpose flour to produce a soft, fluffy loaf with a mild flavor. The dough undergoes a warm rising period followed by careful kneading and shaping. The dough's stickiness softens as flour is incorporated, resulting in a tender yet structured bread suitable for a variety of fillings.
Prep Time
20 mins
Cook Time
30 mins
Rise time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings:
1
loaf
Calories:
1353 kcal
Course:
Bread
Cuisine:
French, American
Ingredients
- 2 ½ teaspoons instant yeast rapid
- ½ cup water warm
- 2 tablespoons sugar
- 2 tablespoons vegan butter diced + more for brushing, unsalted
- 2 cups all-purpose flour divided
- 2 teaspoons salt
- ½ teaspoons baking powder
- 1 tablespoon neutral oil
Instructions
- In a large bowl, add the warm water, yeast, and sugar. You’ll want the water to be lukewarm for optimal reaction of the yeast, and too hot will kill the yeast. If you have a food thermometer, you’ll want the water to be at 110 degrees.
- Cover with a warm damp towel and allow it to sit for 10 minutes.
- Mix well and add the diced vegan butter, 2 ½ cups of flour, salt, and baking powder. Mix well and add the remaining flour ½ cup at a time. Knead the dough while you add the flour. The flour will be very sticky at the beginning, but then it will be soft and not sticky. Knead the dough for about 10 minutes. (Best if you can use a stand mixer with a dough hook attachment.)
- Remove the dough from the bowl. Wash the bowl and dry it well. Add one tablespoon of neutral oil and spread it all over the bowl. Place the dough in the bowl and cover it with a damp towel or plastic wrap and allow it to sit for 1 hour.
- When the hour has passed, the dough has almost doubled its size.
- Prep the loaf pan by placing parchment paper for the bread to not stick and it would also be easier to lift when ready. Alternatively, you can lightly oil the pan.
- Carefully transfer the dough from the bowl to the loaf pan, and press it using your fingers, to stretch the dough around to fit the pan.
- Cover with a damp towel or plastic wrap and allow it to sit for 30 minutes or until it doubles in size.
- When ready, preheat the oven to 400 degrees F. This will give the dough time to keep rising.
- Generously brush the loaf with melted vegan butter and bake for 30 to 35 minutes. If the vegan butter is dripping, you can place a baking sheet under it to keep the oven clean.
- Remove from the oven and brush with more vegan butter or oil. This will soften the hard top crust of the dough.
- Allow the pan to cool on a cooling rack for 20 minutes. Remove from the pan and allow it to sit on the cooling rack for 1 hour.
Cup of Yum
Notes
- Ensure yeast is fresh and properly activated by confirming it becomes bubbly and foamy in warm water with sugar.
- Measure flour correctly by fluffing and spooning into cups to avoid dense bread from too much flour.
- Adjust flour quantity based on humidity to keep dough soft and tacky but not overly sticky during kneading.
- Allow bread to cool slightly in the pan after baking but remove after 20 minutes to avoid a soggy bottom.
Nutrition Information
Calories
1353kcal
(68%)
Carbohydrates
219g
(73%)
Protein
29g
(58%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
20g
(100%)
Trans Fat
4g
(200%)
Sodium
5061mg
(211%)
Potassium
349mg
(7%)
Fiber
9g
(36%)
Sugar
25g
(50%)
Vitamin C
0.02mg
(0%)
Calcium
165mg
(17%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 1353
% Daily Value*
| Calories | 1353kcal | 68% |
| Carbohydrates | 219g | 73% |
| Protein | 29g | 58% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 4g | 200% |
| Sodium | 5061mg | 211% |
| Potassium | 349mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 25g | 50% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 165mg | 17% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.