Super Soft White Sandwich Bread
This is an easy beginner's recipe with simple ingredients and no special equipment. Perfectly soft for sandwiches and makes great toast!
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.
Notes
You can use a combination of all purpose flour and whole wheat flour. The best ration to start with is 2/3 white and 1/3 whole wheat, but feel free to experiment with what ratio you like best.
You can do the entire mixing and kneading process in a stand mixer if you do not want to knead dough by hand.