Simple and Amazing White Sandwich Bread
I have found this recipe a couple of months ago and I have to admit I haven’t done any other bread since then! This is the perfect sandwich bread – easy, relatively fast and delicious. Give it a try!! I follow the original recipe with some minor changes, also I do the kneading by hand (about 10 minutes).
Ingredients for 2 loaves (I always half the recipe to make just 1 loaf)
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/8 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves (I replace the butter with a bit of olive oil here)
Additional butter/cooking spray/olive oil, for greasing your rising bowl and loaf pans
1. In a bowl, dissolve the yeast and sugar in 3/4 cup of warm water, about 15 minutes.
2. Add the salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3. Slowly add the flour, mixing until smooth.
4. Knead the dough for about 10 minutes.
5. Once the dough is ready, place the dough in a greased bowl and turn over to completely coat the dough with butter/cooking spray/olive oil. Cover, and set in a warm place to rise for 1 hour.
6. After an hour, punch down the dough and divide it into two portions.
7. Working with one portion at a time, roll (with a rolling pin or your hands) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout.
8. Slowly and tightly roll up each square, sealing the edges firmly.
9. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the second loaf. Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
10. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees F/220°C.
11. Bake the loaves for about 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
12. Once covered with foil, bake for an additional 15 minutes.
13. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter or olive oil.
P.S.: This is also our favorite sandwich base for road trips. Keeps very well!