Simple Sandwich Bread Recipe!
I’ve realized you really only need like 5 or 6 basic ingredients to make just about anything. I mean, I did plenty of "culinary experimenting" (aka piddling) in my mom’s kitchen while we crashed there before our house was ready. Now, If you REALLY want to know about some awesome recipes and other awesome stuff check my mom out when you click here for Tracy's Trendy Decor.
Let’s make homemade sandwich bread. This is a basic staple in any bread baker’s repertoire I am sure since I can do it so easily (MUST be basic), but it’s also a recipe that shouldn’t be overlooked. My family and I have discovered there’s nothing on earth quite like homemade bread and this recipe seems to really satisfy us. My Neighbor Glenn Arrasmith (Three doors down, He used to say this when he called our house growing up because he indeed did live three doors down.) used to bring us bread ALL OF THE TIME and it really reminds me of this bread I believe he made in a bread maker.
This is the first time I had ever used yeast in anything so it was quite the experience! And if you’re nervous to bake with yeast like I was, I guarantee you will finally feel confident with this recipe.
I read MULTIPLE recipes, and this seems to be the one that fit my very limited baking experience and attention span.
Here are the Ingredients you should gather. It was actually REALLY a bad idea that I learned I could order pantry staples from Amazon because I already find enough ways to never put real pants on and leave the house. 🙌 No checkout lines, no forgetting the one thing I actually needed. Click the links, and boom—kitchen restock made easy! (P.S. These are affiliate links, so if you grab something, I might get a little diet coke money! 😉)
- 2 cups of warm water
- 2 and 1/4 teaspoons Active Dry Yeast
- 1/4 cup of granulated sugar, or Honey.
- 2 Tablespoons melted unsalted Butter (Or salted, Who gives hoot. I did both ways)
- 1 and 1/2 teaspoons salt
- 34.5 cups all-purpose flour or bread flour
Whisk the warm water,yeast, and sugar (Or honey) together in the bowl of your stand mixer (or just use a whisk, I don't have kitchen aid mixer money!). Cover and allow to sit for 5 minutes-10 minutes because you want the yeast to activate. Fun fact I didn't know before: When stored in an airtight container, flour can last up to two years, and sugar can last almost indefinitely, That is why I got this set of three air tight jars to look cute on my counter top!
Add the butter, salt, and 1 cup flour. Just keep mixing with a silicone spatula, scrape down the sides of the bowl, then add another cup of flour, repeat until you have added all of the flour remaining-until the dough comes together and pulls away from the sides of the bowl, about 3-5 minutes if you are doing it by hand like me.
Knead the dough: You will plop this ball of dough out onto a floured surface and knead with your hands for about 5-10 minutes- Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If knot, Just keep kneading.
Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time you can place in your oven with the oven light on- do not turn the oven on)
Now, I got a set of non stick loaf pans on Amazon for under $20, and I just sprayed non stick cook spray in them anyways-- The bread plopped right out!
For this next step, You will want to Grease those pans up in any way you choose- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.
Preheat oven to 350, Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow.
Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days. I ordered this bread storage container today for mine
Sharing my recipes is more than just cooking—it’s a reminder that I am my mother’s daughter. Her love for food, creativity, and talent in the kitchen have shaped me, and I’m forever grateful for her guidance. She can truly do anything, and I’m lucky to have learned from the best.
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If you didn't know, My name is Emily Ollangg, I started blogging a form of therapy as I find solitude in showing you some cool, new, or at a great deal! I am an Amazon Affiliate and I can earn commissions on qualifying purchases at no extra cost to you!
This is a photo of my husband and I! We have 4 beautiful children, and 3 cats! When I am not working- I enjoy every moment I can with my family and friends, but I also LOVE couponing, online shopping, designing graphics and more.
