Quick Description
This Sandwich Bread is soft, fluffy, and perfect for making any type of sandwich. It’s easy to make, with a simple list of ingredients, and the result is a light, airy loaf with a slightly chewy crust. Ideal for everything from peanut butter and jelly to a hearty turkey club.
Servings & Timing
- Servings: 12–14 slices
- Prep Time: 10 minutes
- Resting Time: 1 hour (for dough rising)
- Bake Time: 25–30 minutes
- Total Time: ~1 hour 40 minutes
Ingredients List
- 3½ cups (440g) all-purpose flour
- 1½ cups (360ml) warm water (about 110°F or 43°C, not too hot)
- 2 tsp sugar (for activating the yeast)
- 1½ tsp salt
- 2¼ tsp active dry yeast (or 1 packet)
- 1 tbsp olive oil (optional, for added richness)
Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm water and sugar.
Stir in the yeast and let it sit for 5–10 minutes, until it becomes frothy and bubbly.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt.
Add the activated yeast mixture and olive oil (if using).
Mix until the dough starts to come together.
Step 3: Knead the Dough
Turn the dough out onto a floured surface.
Knead the dough for 8–10 minutes, until it becomes smooth and elastic.
If the dough is too sticky, sprinkle in a little more flour, but be careful not to add too much.
Step 4: First Rise
Form the dough into a ball and place it in a greased bowl.
Cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1 hour, or until it doubles in size.
Step 5: Shape the Dough
After the dough has risen, punch it down to release air.
Turn it out onto a lightly floured surface and shape it into a rectangle or oval to fit your loaf pan.
Place the dough into a greased 9×5-inch loaf pan and gently press down to fit.
Step 6: Second Rise
Cover the pan and let the dough rise again for 30–45 minutes, or until it has risen about an inch above the top of the pan.
Step 7: Bake
Preheat your oven to 375°F (190°C).
Bake the loaf for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
If you want a soft crust, brush the top with melted butter immediately after baking.
Step 8: Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Additional Notes
- Flour: Be sure to measure your flour correctly—scooping directly from the container can lead to overpacking.
- Warm water is crucial for activating the yeast properly; it should feel like a warm bath, not hot.
- For extra softness, you can add 1 tbsp of butter or oil to the dough.
- No stand mixer? No problem—mix by hand and knead the dough for a great texture.
Dietary Info
- Vegetarian
- Contains gluten
- Dairy-Free
Recipe Variations & Serving Suggestions
- Whole Wheat Bread: Substitute half of the all-purpose flour with whole wheat flour for a healthier loaf.
- Herb Bread: Add 1–2 tsp of dried herbs like rosemary or thyme to the dough for flavor.
- Sweet Bread: Add 2 tbsp of honey or molasses for a sweeter loaf.
- Serve with: butter, jam, or as a base for sandwiches like turkey, ham, or avocado.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container or bread box for up to 3 days.
- Freezer: Freeze slices in a single layer, then transfer to a zip-top bag for up to 2 months.
- Reheat: Toast slices in the oven or microwave.
FAQs
Q: Can I use bread flour instead of all-purpose?
Yes, bread flour will give a slightly chewier texture and more structure.
Q: How do I know if my bread is done?
Tap the bottom of the loaf—if it sounds hollow, it’s done!
Q: Can I make this bread by hand?
Yes! Just follow the same steps for mixing and kneading by hand on a floured surface.
