Classic Simple Sandwich Bread
This recipe guides you through making a delicious classic simple sandwich bread from scratch, perfect for beginners. It yields a soft, fluffy loaf ideal for sandwiches or toast.
Equipment
- large bowl
- wooden spoon or stand mixer with dough hook
- plastic wrap or kitchen towel
- 9x5-inch loaf pan
- instant-read thermometer
- wire rack
Ingredients
Basic Dough
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 ½ - 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
Preparation
- Combine warm water, sugar, and yeast in a large bowl, then let it sit for 5-10 minutes until foamy.
- Add melted butter and salt to the yeast mixture, then gradually add 3 ½ cups of flour, mixing until a shaggy dough forms, adding more flour if needed.
- Knead the dough on a floured surface or with a stand mixer for 7-10 minutes until smooth and elastic.
Rising and Shaping
- Grease a clean bowl, place the dough in it, cover with plastic wrap or a towel, and let it rise in a warm place for 1-1.5 hours until doubled.
- Gently punch down the risen dough, turn it onto a floured surface, and shape it into a log, then place it into a lightly greased 9x5-inch loaf pan.
- Cover the loaf pan and let the dough rise again for 30-45 minutes in a warm place, until it has risen about an inch above the rim.
Baking and Cooling
- Preheat your oven to 375°F (190°C) while the dough is on its second rise.
- Bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 200-205°F (93-96°C), tenting with foil if needed.
- Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing to prevent sogginess.
Notes
Ensure your yeast is active for a good rise. Adjust flour gradually to achieve the right dough consistency. Cooling completely is crucial for texture.