This is the best recipe for sandwich bread; it's easy to make, smells incredible, and tastes even better! So, if you’ve been looking for a beginner's bread recipe, start with this delightfully soft and light crumb loaf that still has enough heft to make the most satisfying sandwich.
Prep Time25 minutesmins
Cook Time35 minutesmins
Proofing Time2 hourshrs30 minutesmins
Keyword: Homemade sandwich bread, How to make sandwich bread, Sandwich bread recipe, Simple bread recipe
Servings: 10slices
Calories:
Author: Natasha Minocha
Ingredients
3/4cup /210 gmsWater, lukewarm
1 1/4tspDried active yeast
1.5tspSugar
2 3/4cup / 357 gmsAll-purpose flour
1tspSalt
3tbspButter, softened
Instructions
Combine the water, yeast, and sugar in a small bowl. Stir and keep aside in a draft-free place for 5-10 minutes until frothy.
Add the flour, salt, butter, and yeast mixture to the bowl of your stand mixer.Or to a large mixing bowl, if not using a stand mixer.
Knead the dough at low speed for 2-3 minutes, then at medium speed for 8-9 minutes, until you get a smooth, soft, slightly sticky dough.
Transfer the dough to a lightly greased bowl. Cover with a damp kitchen towel and let the dough rise for 1.5 hours or until doubled in size.
Take the dough out on a work surface and gently degas it while patting it into a rough rectangle, about 12" * 8".
Fold the top third over the bottom. Then fold the bottom third over the other layers.
Using a rolling pin, roll out the dough into a large rectangle, approximately 16" x 8".
Now roll the dough into a tight roll. Crimp the edges to seal. Pinch the side edges too to seal them well.
Gently roll the shaped dough toward yourself to create surface tension for a better rise.
Place the dough in a lightly greased 8" x4" loaf pan. Cover with a damp kitchen towel and let rise for 35-45 minutes until puffy.
Meanwhile, preheat your oven to 250 C.
Bake the risen dough at 180 C for 30-35 minutes or until the top is golden brown and the bottom sounds hollow when tapped.
Let the bread cool for 2-3 hours, before slicing. Enjoy!
Storage
This bread will stay well for 3-4 days in the refrigerator, tightly wrapped. If it's not too hot where you live, you can keep it on the countertop for 2-3 days too.