Homemade Sandwich Bread Recipe

I've been spending quite a while perfecting my homemade soft sandwich bread recipe. I'm glad to share this recipe with you as I've finally perfected the measurements and it always turns out amazing.

It's really simple to create a single loaf of soft white sandwich bread from scratch with only six simple-to-find ingredients and this tried-and-true recipe. At Tales Of A Kitchen, this is an easy dough that doesn't require dairy or eggs, and it comes together fast whether you knead it by hand or in a machine. 

You may knead this soft sandwich bread by hand or in a mixer ( it's the same with Multi-Grain Bread ). It is a basic medium-low hydration dough. It's enjoyable to work with, manageable, and not very sticky.

Sandwich Bread Recipe

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Inactive Time: 1 hour 30 minutes (for dough rising)
  • Total Time: 2 hours 15 minutes

For 6 Servings

Author: Chris

Total time: 4 hours

Ingredients:

Ingredients:

  • Unbleached All-Purpose Flour: I like using this type of flour for making the ideal white bread. I don’t add whole wheat; I just want this to be the greatest white bread you’ve ever tasted. 
  • Yeast: For this bread loaf, dry active yeast is used. Before adding the remaining ingredients, I let the yeast bloom in the warm water with the sugar for a few minutes.
  • Sugar: Although the bread doesn't read as “sweet,” the granulated sugar in this recipe gives it a hint of sweetness. The crumb has a nice, well-balanced taste.
  • Water: Using warm water helps dissolve the yeasts' outer layer and maintains the dough's warm temperature, both of which promote rising. My goal is water that is between 85 and 90 degrees Fahrenheit.
  • Kosher salt or pink salt: My preferred salt in cooking is Himalayan. Here, any would do; just avoid using iodized salt.
  • Melted Butter: The secret to maintaining the delicate crumb and crust of this sandwich bread is the melted butter. Kerrygold is my favorite butter for all of my bakes, and I adore using European butter because of its increased fat content.

Steps:

Steps:

  1. Combine warm water, dried active yeast, and granulated sugar in the bowl of a stand mixer that has the dough hook attachment attached to it. Mix thoroughly, and set aside for 3-5 minutes to enable the yeast to flourish.
  2. To the stand mixer bowl, add the kosher salt and the melted butter. Mix by whisking.
  3. Gradually add 1 cup of all-purpose flour at a time to the bowl. Give the dough 3 to 4 minutes to knead in the mixer. There will still be some shaggy dough.
  4. Transfer the dough to a spotless surface, and knead it for a further 1 to 2 minutes, or until it becomes smooth. The dough should be placed in a basin that has been lightly greased, covered with plastic wrap or a clean shower cap, and let rise at room temperature for 1 hour, or until it doubles in size.
  5. Set oven temperature to 375°F. Apply a thin layer of nonstick frying spray or gently brush two 9-by-4 pans with avocado oil.
  6. Transfer the dough onto a surface dusted with flour, then divide it into 2 halves. Press the dough into a 9-inch-wide, even, and flat rectangle the width of the loaf pan. Create a log shape out of the dough, then slide the dough into the loaf pan that has been prepared, seam side down.
  7. Cover the loaves loosely with a fresh kitchen towel, then allow them to rise at room temperature for an additional 45 to 60 minutes. When the top of the dough is approximately 1/2 inch above the lip of the loaf pan, the bread is ready to bake.
  8. Rotate the pans after 15 minutes and bake the bread for another 25 to 30 minutes. The tops of the loaves should be golden brown and tall. After letting the loaves cool for 5 minutes, take them out of the loaf pan and let them rest fully on a wire rack. Cut and savor!

Steps:

Notes:

  1. To keep the yeast fresh, I like to keep it in the refrigerator in an airtight container. 
  2. Ferments more quickly in a warm, humid kitchen. The fermentation process is slowed down in a cooler kitchen (68 degrees or below), thus baking bread takes longer. Set a one-minute timer and preheat your oven to 350 degrees Fahrenheit.

Nutrition Facts (per serving): 

  • Calories: 120
  • Sugar: 2 g
  • Sodium: 150 mg
  • Fat: 2 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 0 mg

#Sandwich Bread Recipe #TalesOfAKitchen #dessert

For more information on dessert recipes, don’t forget to visit my home kitchen at Tales Of A Kitchen. See you there!

C.

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Homemade Sandwich Bread Recipe

Homemade Sandwich Bread Recipe

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  • Author: TalesOfaKitchen
  • Prep Time: 15 minutes
  • Inactive Time: 1 hour 30 minutes (for dough rising)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 Servings
  • Category: Bread, breakfast and bars

Description

If you want to discover how to make tender bread that is ideal for any sandwich with advice, join Tales Of A Kitchen to get a simple sandwich bread recipe.


Ingredients

  • Unbleached All-Purpose Flour: I like using this type of flour for making the ideal white bread. I don’t add whole wheat; I just want this to be the greatest white bread you’ve ever tasted. 
  • Yeast: For this bread loaf, dry active yeast is used. Before adding the remaining ingredients, I let the yeast bloom in the warm water with the sugar for a few minutes.
  • Sugar: Although the bread doesn't read as “sweet,” the granulated sugar in this recipe gives it a hint of sweetness. The crumb has a nice, well-balanced taste.
  • Water: Using warm water helps dissolve the yeasts' outer layer and maintains the dough's warm temperature, both of which promote rising. My goal is water that is between 85 and 90 degrees Fahrenheit.
  • Kosher salt or pink salt: My preferred salt in cooking is Himalayan. Here, any would do; just avoid using iodized salt.
  • Melted Butter: The secret to maintaining the delicate crumb and crust of this sandwich bread is the melted butter. Kerrygold is my favorite butter for all of my bakes, and I adore using European butter because of its increased fat content.

Instructions

  1. Combine warm water, dried active yeast, and granulated sugar in the bowl of a stand mixer that has the dough hook attachment attached to it. Mix thoroughly, and set aside for 3-5 minutes to enable the yeast to flourish.
  2. To the stand mixer bowl, add the kosher salt and the melted butter. Mix by whisking.
  3. Gradually add 1 cup of all-purpose flour at a time to the bowl. Give the dough 3 to 4 minutes to knead in the mixer. There will still be some shaggy dough.
  4. Transfer the dough to a spotless surface, and knead it for a further 1 to 2 minutes, or until it becomes smooth. The dough should be placed in a basin that has been lightly greased, covered with plastic wrap or a clean shower cap, and let rise at room temperature for 1 hour, or until it doubles in size.
  5. Set oven temperature to 375°F. Apply a thin layer of nonstick frying spray or gently brush two 9-by-4 pans with avocado oil.
  6. Transfer the dough onto a surface dusted with flour, then divide it into 2 halves. Press the dough into a 9-inch-wide, even, and flat rectangle the width of the loaf pan. Create a log shape out of the dough, then slide the dough into the loaf pan that has been prepared, seam side down.
  7. Cover the loaves loosely with a fresh kitchen towel, then allow them to rise at room temperature for an additional 45 to 60 minutes. When the top of the dough is approximately 1/2 inch above the lip of the loaf pan, the bread is ready to bake.
  8. Rotate the pans after 15 minutes and bake the bread for another 25 to 30 minutes. The tops of the loaves should be golden brown and tall. After letting the loaves cool for 5 minutes, take them out of the loaf pan and let them rest fully on a wire rack. Cut and savor!

Notes

  1. To keep the yeast fresh, I like to keep it in the refrigerator in an airtight container. 
  2. Ferments more quickly in a warm, humid kitchen. The fermentation process is slowed down in a cooler kitchen (68 degrees or below), thus baking bread takes longer. Set a one-minute timer and preheat your oven to 350 degrees Fahrenheit.

Nutrition

  • Calories: 120
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

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