This homemade white sandwich bread is simple enough for any beginner to make their own bread from scratch.
There is just something about eating a nice thick slice of hot homemade bread on a cold wintery day! This recipe for homemade white sandwich bread is the perfect recipe for such an occasion. Whether you like your bread with butter or jam, this recipe is sure to please.
I really think this bread recipe is pretty much fool proof.
What makes t that way is using instant yeast. My favorite brand is SAF. Instant yeast doesn’t require to to activate it in water. This is the same kind of yeast I would use to make all of the bread products I made when I worked as a lunch lady! You can just add it in with all the other ingredients and mix. If yeast scares you, you can always use this in place of activate dry yeast in any recipe. No need to add it to water first. Just mix it in with all the ingredients needed.
The recipe itself is pretty basic. You need flour, salt, yeast, and water. For the sweetener you can choose between sugar and honey. This recipe also uses oil. You just need one that is neutral in flavor. I use canola oil. However, vegetable, grapeseed, or avocado will also work.
You can mix this dough by hand. However, I love my to have my kitchen aid to all the work. If you happen to have a Bosch mixer that’s even better. you can double the recipe and mix in that if you are lucky enough to have one.
The other thing that will help make you bread making super easy is if you have an Instant Pot.
You can do the first rising quickly in an instant pot by using the yogurt or warm mode. Instead of the regular instant pot lid, just add a lid you have from another pot that will cover it. I use a glass lid from one of my stock pots. I like to use the glass lid so I can see dough the pot without removing the lid.
For the second rising, I like to let my oven help out. Most of the time my kitchen tends to be cold. i just set my oven to the lowest temp and preheat. On my oven that happens to be 170 degrees. then I turn it off and place the bread in there to raise. It’s the perfect amount of warm to help that bread with the final rising progress. It happens much quicker than on my counter.
- UNBLEACHED ALL-PURPOSE FLOUR, DIVIDED
- INSTANT YEAST
- SUGAR OR HONEY
- NEUTRAL-FLAVORED OIL (I USE CANOLA)
Homemade White Sandwich Bread
Real Mom Kitchen
- 6 ½ to 7 ½ cups unbleached all-purpose flour divided
- 2 ½ tsp salt
- 1 ½ Tbsp instant yeast
- ¼ cup sugar or honey
- 2 ¾ cups very warm water
- ¼ cup neutral-flavored oil I use canola
- Butter for top of loaves optional
- In the bowl of an electric stand mixer, (or in a large bowl, if making the dough by hand), add THREE cups of the flour along with the salt, yeast and sugar.
- Add the water and oil and mix using the dough hook until combined. The mixture will be thin at this point.
- Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
- Now with the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together and clears the bottom and sides of the bowl. It will leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
- Knead for about 2 minutes until the dough until smooth.
- Lightly grease a large bowl of Instant Pot insert. Transfer the dough to the prepared bowl. If using a regular bowl, cover with greased plastic wrap or a light kitchen towel. If using the Instant pot, place insert of the instant pot into the base and set to warm or yogurt mode and over with a lid from another pot or pan that will cover the inert.
- Let dough rise until doubled, about an hour or so, depending on the warmth of your kitchen. It can be ready after 30 minutes if using the Instant Pot.
- Lightly punch down the dough and divide it into two equal pieces.
- Grease two 8 1/2-inch by 4 1/2-inch bread pans.
- Shape each piece of dough into an 8-inches long loaf. Place each of the dough loaves into the prepared pans.
- Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen. You can also preheat your oven on to the lowest temperature, it is 170 degrees on min. Then turn it off and put the loaves in there to raise. I like this way since my kitchen can be cold.
- Once the dough has risen, preheat the oven to 350 degrees.
- Bake the loves for about for 30-32 minutes until golden and baked through.
- Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter.
- Let the bread cool at least enough to be able to slice it with a bread knife or cool completely.
- You can store it at room temperature, covered in a bread bag, for a couple days, or frozen for about a month. Makes 2 loaves.
This recipe is adapted from Mel’s Kitchen Café.