Description
This thrifty homemade sandwich bread recipe delivers a soft, fluffy loaf perfect for everyday sandwiches and toast. Utilizing simple pantry staples and an easy yeast-activation process, this bread is accessible for bakers of all levels. The dough is mixed using a stand mixer or by hand, allowed to rise twice for optimal texture, and baked to a golden crust with a tender crumb inside.
Ingredients
Scale
Dry Ingredients
- 2–3/4 tsp yeast (1 packet + 1/2 tsp)
- 3 cups all-purpose flour OR bread flour
- 1–1/2 tsp salt
- 2 Tbsp sugar
Wet Ingredients
- 1 cup hot water (not scalding, but hot from the tap)
- 1/4 cup vegetable oil
Instructions
- Activate the Yeast: Mix together the hot water, sugar, and yeast in a bowl and stir well. Let the mixture sit for about 10 minutes, allowing the yeast to bloom and become foamy, indicating it’s active and ready to use.
- Combine Ingredients: Pour the bloomed yeast mixture into a stand mixer bowl. Add the vegetable oil, salt, and flour one cup at a time while mixing with the dough hook attachment. Alternatively, use a hand mixer to combine before kneading by hand.
- Knead the Dough: Continue mixing for a few minutes until the dough clings to the dough hook and no longer sticks to the sides of the bowl. Then mix for an additional 3-4 minutes to develop the gluten and texture.
- First Rise: Remove the dough from the mixer and shape into a ball. Place it in a lightly oiled bowl and cover with a light kitchen towel. Let the dough rise in a draft-free area for about 1.5 hours or until it doubles in size. Alternatively, use a warm environment like the yogurt setting on an Instant Pot to reduce rising time.
- Shape the Loaf: Punch down the risen dough to release air bubbles. Shape it into an oval loaf and tuck the seams underneath to create a smooth surface.
- Prepare for Second Rise: Grease a loaf pan and place the shaped dough inside. Loosely cover the dough with oiled plastic wrap to prevent sticking and let it rise again until nearly doubled, about one hour.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaf in the pan for approximately 25 minutes, or until the internal temperature reaches 190°F using an instant-read thermometer and the crust is golden brown.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy your homemade sandwich bread.
Notes
- Use warm tap water for yeast activation; water that’s too hot can kill the yeast.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Using the yogurt setting on an Instant Pot can speed up dough rising time.
- Greasing plastic wrap prevents dough from sticking during the second rise.
- Make sure to check the internal temperature with a thermometer to avoid under or overbaking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: homemade bread, sandwich bread, yeast bread, easy bread recipe, baking bread, thrifty recipes
