White sandwich bread – probably the simplest bread recipe,soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
This recipe if part of my monthly partnership with Red Star Yeast.
I could not believemy eyes way back in January when I shared 20 homemade bread recipes and 20 more on my bucket listthatI don’t have a recipe for sandwichbread already on the blog. I mean, really, is there a simpler recipe that plain white sandwichbread?
The first bread I tried to bake way bake 4 years ago when I microwaved yeast (don’t laugh, totally did it) was white sandwich bread. Since then I have picked a thing or two about baking with yeast, but I’m mostly thankful for all the lessons and yeast and baking I’ve read on Red Star Yeast site when I was desperate and close to having a panic attack.
Some of you might be wondering “why go through all the trouble of making bread from scratch when it’s easilyavailable at every grocery store?” My dears, the answer it’s simple “because homemade it’s the best!” There’s absolutely nothing more rewarding that knowing what exactly Iput in my family meals and baked goodies. Have you read the LONG ingredientslist on the store-bought bread? That’s insane! Ingredients that I can’t even pronouncelet alone know what they are, are listed as ingredients in that perfectly shaped loaf of bread.
No, thank you. I’d rather bake a not so perfect loaf of bread with accessibleingredients and I’ll feel 10 times better.
This white sandwich bread recipe come from Red Star Yeastand it’s been my go-to sandwich bread for a while now. It uses both milk and water which leads to a soft chewy crumb and crust. A little bit of butter and an egg is added for richness and that yellowish color with just a touch of sweetness, without being considered a sweet bread.
This bread it’s very easy to make, just follow the basic steps in making bread and you’ll be fine!
One bowl black tea chocolate cake with warm chocolate frosting recipe
Chocolate-Peppermint Bundt Cake
Cordon bleu chicken panini
White sandwich bread recipe
Yields 1 loaf
White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
In a mixing bowl sift the 3 cups of flour and make a well in the middle.
Pour the yeast mixture, add the egg, sugar, salt and melted butter.
With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
In the meantime, heat the oven to 375F.
Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
Leave to cool slightly in the pan before removing it and completely before slicing it.
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you enjoyed this white sandwich bread, you may also like
Oatmeal breakfast bread
Braided easy egg bread
Sending love your way,
Roxana
*Disclaimer – This post is sponsored by Red Star Yeast. Although I have been compensated for my time, opinions are mine and always will be.
Baking bread? Don’t forget to link your recipe to this month #bakeyourownbread round-up
The only difference between a 'sandwich' loaf and an ordinary loaf is its shape. A sandwich loaf usually has a 'square' section. This gives the sandwich an even shape where both ends of the sandwich are the same shape. A loaf with a domed top will give you a 'lop-sided' sandwich.
With step-by-step pictures, a full video tutorial, and plenty of helpful tips, learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. Bread flour promises a super soft interior with an extra chewy crust.
“When it comes to health, whole wheat bread is a better choice compared to white bread,” says Kate Ingram, a Connecticut-based registered dietitian nutritionist and owner of TheVitalityDietitians.com. “This is because whole wheat bread contains more fiber and important nutrients from the bran and germ.
Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.
The bread is then thawed, proofed, and baked in-store at least twice a day (more for busier stores). The stores receive a supply of generic white and wheat bread and then the bread is topped with various seasonings during the baking process in-store.
In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.
Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
Johanna Hartzheim, co-founder and head of product at Wildgrain, a bread and pasta delivery service, recommends eating homemade bread within three days but says it will last up to a week. "The bread will start to dry up and become a bit harder over time, but it takes much longer until it becomes moldy," she says.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Opt for high-quality flour and yeast, and make sure all ingredients are within the expiration dates. For white breads like these, I recommend unbleached all-purpose flour or bread flour, preferably organic. Use warm water. The dry active yeast needs to be treated just rise for the perfect rise.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Save Recipe
