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4.95 from 17 votes

Sandwich Bread Recipe

This homemade sandwich bread recipe is easy to make and can be made in one bowl!
Prep Time20 minutes
Cook Time30 minutes
Resting Time1 hour 30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: bread
Servings: 2 9x5 loaves
Calories: 144kcal

Ingredients

  • 2 cups (480 ml) warm water 110 degrees F/45 degrees C
  • 1/4 cup (50 g) white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup (60 ml) vegetable oil
  • 6 cups (720 g) bread flour

Instructions

  • In the bowl of your stand mixer with a paddle attachment, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is bubbling and foamy.
  • Stir in the vegetable oil, flour, and salt until a sticky dough forms.
  • Switching to your dough hook attachment, and knead dough (start out with the mixer on low until the flour has been incorporated then increase speed to medium until smooth and the dough comes away from the bowl, about 6-8 minutes until a smooth, slightly sticky dough forms and comes away from the sides of the bowl.
  • Spray the top of the dough with cooking spray and turn over the dough. Spray the top of the dough. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Remove the dough from the bowl and place onto al lightly floured counter. Divide in half. Shape into loaves by flattening each piece into a rectangle (about the width of your loaf pan) and then roll into a log. Tuck the ends under and place into two well oiled 9x5 inch loaf pans, seam side down. Allow to rise for 45 minutes (to 1 hour depending on kitchen temperature) dough should bounce back when touched, and be slightly higher than the pan (about 1 inch higher). Near end of the rising time, preheat the oven to 350°F.
  • Bake at 350°F (175°C) for 30 minutes until golden brown on top and internal temperature reads 190°F. Remove from the oven and cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire cooling rack.

Video

Notes

  • Tools: 9x5 loaf pan |Stand Mixer | Digital Thermometer |Bread Knife
  • Storage: This bread will last 2 to 3 days at room temperature. Just let the bread simply cool completely then wrap in plastic wrap, foil or a plastic bag.
  • Freezing: To freeze unbaked: Go through the recipe to the final shaping. Shape the loaves and place in the pan. Then freeze uncovered. Once frozen, then cover it completely with plastic wrap, foil or a plastic bag. When ready to bake, remove the plastic or foil and let them rise (this will take 45 minutes to 1 hour). Then you can bake as normally.
    To freeze baked bread: Once the bread has cooled then wrap in plastic wrap (then in foil or a plastic bag) and freeze. You can allow the bread to thaw at room temperature when ready to enjoy.
  • Yeast: If you use instant yeast, the rising times will decrease.
  • Rising Times: This can vary depending on the temperature of your kitchen. Cooler kitchens will take longer. I prefer letting my dough rise in my oven with the oven light on only. 

Nutrition

Serving: 1slce | Calories: 144kcal | Carbohydrates: 26.2g | Protein: 3.5g | Fat: 2.6g | Saturated Fat: 0.5g | Sodium: 149mg | Potassium: 49mg | Fiber: 1g | Sugar: 2.2g