Homemade Sandwich Bread
Wonderful sandwich bread recipe. Easy to make especially if you have a stand mixer with a dough attachment. And you get 2 loaves! I freeze one in a bread bag.
  • 6½ to 8 cups of unbleached all purpose flour
  • 2½ tsp salt
  • 1½ tbsp instant yeast
  • ¼ cup sugar or honey
  • 2¾ cups very warm water
  • ¼ neutral flavored oil - like grapeseed, avocado, canola or vegetable oil
  • Butter for the tops of the loaves, optional
  1. In the bowl of an electric stand mixer, fitted with the dough hook, combine 3 cups of the flour plus salt, yeast and sugar. Use a large bowl if making dough by hand.
  2. Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
  3. Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
  4. Gradually add another 3 to 4 cups of flour, until the dough comes together in a ball that clears the bottom and sides of the bowl and doesn't leave a lot of doughy residue on your fingers when touched. Just slightly tacky (not over floured and dense). FYI I occasionally need more than 4 cups at this point. Just pay attention to the consistency of your dough.
  5. Knead for about 2 minutes. until the dough is smooth and supple.
  6. Lightly grease a large bowl. Add the dough to the bowl, cover with greased plastic wrap or a light kitchen towel or flour sack towel. Let the dough rise until doubled, about an hour or so.
  7. Lightly punch down the dough and divide it into two equal pieces. Weigh it on a kitchen scale to make sure they are equal.
  8. Grease two 8½-inch by 4½-inch bread pans.
  9. Press each piece of dough into a thick rectangle about 8-inches wide. Roll it up and pinch the final seam together.
  10. Place the dough seam side down into the prepared pans.
  11. Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan. About an hour or so.
  12. While the dough rises, preheat the oven to 350 degrees F.
  13. Bake the bread for 30-33 minutes until golden and baked through. I usually have to bake it 32-33 minutes.
  14. Remove from the oven and turn the bread onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
  15. Let the bread cool completely.
  16. Loaves can be stored at room temperature, covered in a bread bag, for a couple days. Or frozen for up to a month or so.
YEAST: You do not have instant yeast? No problem! You can dissolve the same amount of yeast in ¼ cup warm-ish water with a pinch of sugar. Let it sit until it is bubbly. Then add it with the oil and water in the recipe.

FLOUR: Use the flour amount in the recipe as a guideline. The exact amount of flour you use will depend on various factors. For me, I tend to need a little more flour. But the key to remember is to add flour gradually until the texture of the dough is soft, smooth, and slightly tacky to the touch.
Recipe by Sweet Hope Lifestlye at https://sweethopestudio.com/homemade-sandwich-bread/