This recipe is the most perfect, moist, slice-able, and EASY sandwich bread recipe you will ever try! I make 2 loaves of this every Sunday for my family and it is all gone around Thursday… maybe I should start making 3!
bread lovers beware: once you go homemade, you don’t go back!
the good news is that this recipe for white homemade sandwich bread is easy & you can totally make it every week – i sure do! each sunday i make several loaves of bread (usually 2 but recently with school lunches we are up to 3 loaves a week!). it is super moist and chewy but has just enough firmness to be sliced for sandwiches. it was given to me by a dear friend who now lives far from us – my kids often still refer to this as ‘ms. darin’s bread’ when i make it! she was the one who perfected this recipe so all the credit goes to her! i have posted several pictures of this recipe on instagram and after MANY requests am finally posting it for you to enjoy as well! without further ado, here it is….
- 2 c of hot (not boiling) water
- ½ c flour
- 5 Tbsp. sugar
- 2 packets of yeast
- 1 ½ Tbsp. oil
- 1 cup flour
- 2 ½ tsp. salt
- *flour (about 3 cups more)
- In a stand mixer with your bread hook attachment, add hot water, ½ c flour, sugar, and yeast. Mix until well combined.
- Add oil and 1 cup flour and mix for a few seconds. Add salt and continue to mix.
- Add flour about 1 or ½ cup at a time mixing on low speed until the dough clings to the hook and the bowl is clean.
- Remove hook and cover with a towel. Allow to rise until it doubles in size. (this can take about 30-45 min depending on the heat in your kitchen.)
- Preheat oven to 335 degrees and spray your loaf pans with non stick spray.
- Remove from the bowl onto a floured surface and cut the dough evenly in half.
- Working with one half at a time roll the dough into a large rectangle, rolling out the large air pockets as you go. The long side of the rectangle should be just longer than the length of your loaf pan.
- Roll the dough starting with the long side of the rectangle. Tuck the ends of the roll under and place into your loaf pan. (NOTE: there are lots of ways to roll and shape loaf bread - this is just how I learned)
- Repeat this with the second dough. Cover with a towel and wait for them to double in size. (another 30-45 min)
- Bake at 335 degrees for 22 minutes. (this is the time I have found with my own oven, but each oven is different. You may have to adjust this a bit for your own oven)
- **For WHEAT bread** I do a 50/50 wheat bread- Half of the flour is whole wheat and half is regular flour