This Easy White Sandwich Bread is a super simple, easy-to-make classic white bread that's a great introduction to bread making!
Heeeyy fellow Quaran-bakers! Here's a new favorite, for you. This Easy White Sandwich Bread has helped us de-stress about the events in the world through delicious delicious carbs.
Ingredients Needed:
- All-purpose flour - The flour needed for that classic white bread.
- Yeast - Instant yeast is what we use because its activation time is so quick. But you could also use an active yeast, which it will just take a bit longer to activate with the sugar and water.
- Sugar - Granulated is best as it will dissolve the fastest in the water to activate the yeast.
- Salt - Fine ground and a non-iodized salt is best, but any fine ground salt works.
- Vegetable oil - You could also use another neutral oil like olive or canola.
- Warm water - To help activate the yeast.
Easy peasy, right?
Equipment Needed:
- Stand mixer - like a Kitchen Aid! This will help a LOT. We love this one!
- Kitchen scale - Honestly, this will be helpful SO many times in the kitchen. And you can get one for (like this one that we love!) for under $20.
- Spray bottle - A lil bottle with water is needed for the maillard reaction or that nice browning on top of the bread!
How to make Easy White Sandwich Bread:
It's a super easy bread to make. Not quite as easy as our No Knead Rosemary Garlic Bread, but still pretty darn easy. All you need to do:
- Activate the yeast
- Add the oil and flour
- Let rise
- Add to a pan
- Let rise again
- Bake
Annnd done!
Activating yeast? That's just mixing the water and sugar and letting it sit until it gets all nice n' frothy!
Then add the oil and flour and just let your stand mixer do the work for you.
Mix in the mixer on low until the dough is combined and pulls away nice and cleanly from the side.
Let let it proof until it has doubled and looks like a soft pillow you just want to nuzzle your face into.
Put that lovely loaf into a well greased pan and give it couple of pretty scores,
and bake!
To perfection.
This Easy White Sandwich Bread is the perfect sandwich bread. It's a classic and easy.
If you're looking for something a little different, or you've made this and now want to make all the bread? Here are some of our other favorites!
No Knead Rosemary Garlic Bread
Easy Dinner Rolls From Scratch
So my quarantine baker buds, bake on! If you can find flour and yeast, that is... ha. Enjoy As always, if you do please let me know!! I love to hear about it on Facebook, Instagram, and Pinterest!
Easy White Sandwich Bread
Equipment
Ingredients
- 10 grams granulated sugar about 2 teaspoons
- 355 grams warm water (90-100 degrees) about 1 1/2 cups
- 8 grams instant yeast 1 package or 2 1/4 teaspoons
- 23 grams vegetable oil about 2 tabelspoons
- 525 grams all purpose flour about 4 1/4 cups
- 15 grams fine ground non-iodized salt about 2 1/2 teaspoons
Instructions
- 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.
- In a separate large bowl, add flour and salt and mix.
- Once the yeast is foamy and activated, add vegetable oil and mix on low with dough hook.
- 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.
- Transfer dough to a well oiled large bowl. Cover with plastic wrap and let rise until doubled (approximately 60-90 minutes).
- Pre-heat oven to 400 degrees and liberally grease a 9 X 5 loaf pan.
- Lightly flour a counter and then shape dough into a large ball.
- Add dough to well greased (or parchment paper lined) loaf pan. Gently cover with a linen towel and let it rise again for another 30 minutes.
- Once it's risen to fill out the loaf pan, use a very sharp knife or bread lame to score top of dough 3 times. Spritz with a little cold water.
- Add to oven and bake for 40 minutes.
- After 20 minutes, open oven and spritz the top of loaf again with cold water.
- After final 20 minutes, take pan out of oven and take out of pan and cool on side. Let cool for at least 60 minutes before slicing.
- Enjoy!
I don’t eat bread, but I have now made this recipe twice, and my family loves it. It was the first bread recipe that I made, using my KitchenAid mixer. It was easy enough for a beginner.
That makes me so happy to hear, Carol! Thanks so much for sharing and happy bread baking!
Hi Tracy !
I just found and signed up.
QUESTION:
Re:
..... and take out of pan and cool on side.
Did you mean to cool... the bread while its laying on it's 'side' ???
Hi! Yes, take the bread out of the loaf pan and then let it cool on a wire rack.
Thanks !
Is there a second rise?
Nope! Let it rise once and then add it to the loaf pan.
Did you say how long for second rise. I don't see anything in the directions about the second rise.
I love this bread!!! I add small cubes of extra sharp cheddar cheese in the dough and tuck little cubes between the pan and the dough, avoiding the corners. Thank you for sharing this amazing recipe. I have made over 20 loaves and loved every single one of them.
How much water in cups please.
It's about 1 1/2 🙂
Awesome
Do you happen to have a Japanese Soft Loaf recipe?
Ooh you know I don't! But, I've been looking at this recipe and have wanted to try it for awhile! https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread
Good to know that works too! I learn so much from you as well! Keep it up great post.