Easy White Sandwich Bread
User Reviews
4.9
Easy White Sandwich Bread
Description
This white sandwich bread recipe starts by activating yeast with sugar and warm water until foamy. Flour and salt are prepared separately, then the yeast mixture is combined with oil and gradually mixed with flour until a dough forms that cleans the bowl's sides. The dough is transferred to a greased bowl to rise until doubled.
After the first rise, the dough is shaped into a ball, placed into a greased 9x5 loaf pan, and allowed to rise a second time under a towel until it fills the pan. Before baking at 400°F, the dough is scored to help expansion. Baking yields a loaf with a tender crumb and soft crust suitable for slicing into sandwiches or toast.
This straightforward recipe emphasizes proper yeast activation and proofing to ensure a light, airy loaf without excessive complexity. It uses standard pantry ingredients.
Ingredients
- 2 teaspoons granulated sugar 10 g
- 1 1/2 cups water 12 oz, 355 g, warm (90-100 degrees
- 2 1/4 teaspoons active yeast 8 g, or instant
- 2 tablespoons vegetable oil 23 g
- 4 1/4 cups all-purpose flour 525 g
- 2 1/2 teaspoons salt 15 g, fine ground
Instructions
- Activate Yeast: Activate the yeast by adding it to the sugar and water in the bowl of a stand mixer with a dough hook (approximately 10 minutes) until it's frothy.
- Mix Flour and Salt: In a separate large bowl, add flour and salt and mix.
- Mix Dough: Once the yeast is foamy and activated, add the vegetable oil and mix on low with the dough hook attachment. Slowly add flour 1/3 of a cup at a time mixing on low until all is well combined and dough pulls cleanly from the side of the bowl.
- Let Rise: Transfer the dough to a well oiled large bowl. Cover with plastic wrap and let rise until doubled (approximately 60-90 minutes).
- Preheat Oven: Preheat oven to 400 degrees and liberally grease a 9 X 5 loaf pan.
- 2nd Rise: After the first rise, lightly flour a clean workspace, add dough, and shape it into a large ball. Add dough to the greased loaf pan and gently cover with a linen towel and let rise in the pan for another 30 minutes.
- Score: Once the dough has risen to fill out the loaf pan, use a very sharp knife or bread lame to score the top of the dough 3 times. Spritz with a little cold water.
- Bake: Add to the middle rack of the oven and bake for 40 minutes, but after the first 20 minutes open the oven and spritz the top of the loaf again with water.
- Cool: At the end of the 40 minutes, take the pan out of the oven and gently remove the loaf of bread from the pan and let cool on a cooling rack. Let cool for at least 60 minutes before slicing.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slice loaf
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 486mg | 20% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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