Soft White Sandwich Bread
Here is a soft white sandwich bread recipe that is easy, low budget and is gonna make you proud! I believe every person—baker or no baker—should experience making a loaf of bread at least once in life. Even though it may have been another grueling daily task in your grandmother’s day, making bread involves one of the most fascinating scientific processes in the culinary world.
Proofing yeast, kneading dough, witnessing its chemical metamorphosis and shaping loaves are a few of the enticing parts about making bread. In bread classes I have instructed, even the most disinterested participant becomes intrigued by the end when the that loaf comes from the oven.
This is an ideal recipe for anyone baking bread for the first time. This basic white bread can be easily made whole wheat. For a slightly more elaborate bread, you might want to try my Pumpkin Yeast Bread. Here are a few tips that I hope will make your experience successful and inspiring.
What is Proofing Yeast?
Because this recipe uses active dry yeast, it needs to be proofed. In other words, mix it into barely lukewarm water with some sugar and allow it to stand for 10 minutes. If it does not become activated and foam up, then it will not work.
If the water you dissolved it in was too hot—or even too cold—you either killed it or didn’t give it enough warmth, respectively. Another reason yeast might not proof is if it’s past the expiry date. Like any living organism, it dies after a long time and won’t work.
What is Autolyse?
This is an optional step when making bread, and many bread bakers swear by it.
When you mix the dough together, rather than start kneading it right away, cover it with a towel and let it rest for 30 minutes. It supposedly works better if the salt has not been added to the dough.
During autolyse, the flour absorbs the moisture in the dough and the gluten already begins to develop. Therefore your dough is a little more dry after the 20 minute autolyse and you eliminate the need to add more flour. In many cases it results in a better structured dough with more even crumb. As a bonus, an autolyse cuts down on your kneading time.
While autolysing might be helpful and even necessary in some recipes, I’ve found that with this one it is not really necessary. I’ve tried both autolysing and not autolysing and didn’t find any significant difference both during kneading and the finished result. So to autolyse or not to autolyse–the choice is yours!
What is a Bench Rest?
After the first proofing—or rising of the dough, I like to let the dough bench rest. A bench rest give the dough a chance to relax a bit before shaping into a loaf. I find this improves the overall crumb of the bread as well as the crust. Plus it makes shaping it way easier.
Aft the first proofing place the dough on your working surface face side up and shape it into a snug ball. You do this by rolling the dough between your palms so the surface becomes slightly tight. Then cove the dough and let it rest for 20 minutes.
After 20 minutes, turn the dough upside down and flatten it out. You can then shape your loaf (or loaves) the way it works easiest for you. To see how I shape my loaves, check out my video on Youtube.
Can I Make This Bread Whole Wheat?
Yes you can! To make this basic white bread recipe whole wheat, replace 2 cups of the all purpose flour with whole wheat flour. You can vary this amount as you make this more often. The more whole wheat flour you use, the heavier your bread will be. This suggested amount will yield a bread that is hearty but still light.
I really hope you’ll give this soft white sandwich bread recipe a try. You can save so much money and the quality and taste is so much better than store bought bread. And if you do make it, please don’t forget to rate the recipe and let me know how it turned out for you!
Super Soft White Sandwich Bread
Ingredients
- ¾ cup water, lukewarm
- 2 tablespoons sugar
- 2¼ teaspoons active dry yeast
- ½ cup milk
- 2 tablespoons oil
- 500 grams all purpose flour 4-5 cups
- 1¼ teaspoons salt
- Butter for brushing, optional
Instructions
- In a large bowl combine water and sugar. Stir together well until the sugar dissolves. Sprinkle in yeast and allow to sit for 5-10 minutes or until the mixture becomes foamy.
- Stir down foam and add the milk and oil. Add 2 cups of the flour and mix into a batter like consistency. Gradually add in the rest of the flour, mixing well until the mixture forms a soft, slightly sticky dough.
- Add salt and knead the dough on a work table for 8-10 minutes or until it is smooth and elastic like. Add extra flour only if necessary; the dough should feel slightly sticky. Lightly oil the bowl and toss the dough into it so it gets coated. Cover with a kitchen towel and let it rise in a warm place for 1½-2 hours or until doubled in bulk.
- Punch down dough and place on the work table top side up. Form the dough into a tight ball by rolling it between your palms. Flatten slightly and cover again. Allow the dough to bench rest for 20 minutes. (This step is optional though it does result in a better loaf.)
- After the bench rest, oil a 9 x 5 inch loaf pan and preheat oven to 400℉/204℃. To form a loaf, flip dough upside down (the smooth rounded top should now be face down) and flatten to a 9 x 12 inch rectangle. This measurement does not have to be exact. Fold one of the long sides over one third, then the side over that like a brochure. Now from the opposite shorter end, roll the dough tightly into a loaf shape. Tuck in the 2 ends and shape into a tight loaf by rolling between your palms. Place into the oiled loaf pan and cover. Let rise again for 45-60 minutes or until almost doubled in bulk.
- Place bread into preheated oven, close the door and immediately reduce temperature to 350℉/177℃. Bake 25-30 minutes or until crust is golden and loaf sounds hollow when tapped. If you are using a thermometer, the internal temperature should read between 190℉/88℃ – 200℉/93℃. Cool in pan 5 minutes. Run a knife around edges to loosen and remove loaf from pan. While the bread is still hot, rub some butter all over the top crust to coat well and produce a nice shine. Cool completely on a wire rack before slicing.