Proofing and Rising Time: 3 hourshours20 minutesminutes
Total Time: 4 hourshours
Servings: 18Slices
Calories: 109kcal
Author: Encharted Cook, Jan Nunes
My Homemade White Sandwich Bread has just 7 ingredients and is better than any store-bought bread. This easy bread recipe has great flavor and is my absolute favorite bread to make.
Proof the Yeast. Add the lukewarm water to a large mixing bowl of a stand mixer. Add the yeast and sugar and mix well. Allow to stand 20 minutes or until volume is doubled in size.
1 Cup Lukewarm Water, 1 Tablespoon Active Dry Yeast, ¼ Cup Granulated White Sugar
Make the Dough. Add flour, salt, softened butter, and egg and mix on low speed with a dough hook until all is combined and the dough comes together. The dough will be elastic and slightly sticky. Increase the mixer speed to medium-low and continue to beat the dough for 5 minutes.
3 Cups All-Purpose Flour, 1 ½ Teaspoons Salt, 2 Tablespoons Butter, 1 Large Egg
Let the Dough Rise. Lightly oil a large bowl. Using a silicon spatula, scrape the dough into a ball and place the dough in the prepared bowl. Turn the dough over, so all sides are lightly covered with oil. Cover the bowl with cling wrap, a large shower cap, or a clean damp towel, and allow the dough to rise until it is 4 times in size, about 2 hours.
1 Tablespoon Vegetable Oil
Shape the Loaf. Lightly flour your working surface. Tip the risen dough out of the bowl and using your hands pat and flatten the dough into a rectangle. Shape the loaf, by tightly rolling the dough into a log from the short end. Place the dough, seam side down, into a greased 9 x 4” loaf pan.
Let the Loaf Rise. Allow the loaf to rise for 1 hour or until the loaf has doubled in size and risen above the top of the pan. During this last rising, preheat the oven to 350°F.
Bake the Bread. Bake the bread for 30 to 35 minutes or until lightly golden brown.
Cool. Remove the bread from the oven and let it cool in the pan on a wire rack. When thoroughly cooled, remove the bread from the pan. Wrap the loaf in cling wrap to keep fresh. Slice as needed and enjoy!
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Notes
My Top Tips♡Use the scoop and sweep method to measure the flour. I have found that this method gives good consistent results without having to use a scale and weigh the flour.The way I do the scoop and sweep is I dip my measuring cup into the container of flour and empty it back into the container. I do this 3 times. On the fourth scoop, I overfill the measuring cup and then level the flour in the cup by drawing a knife across the top of the measuring cup.The purpose of repeatedly scooping flour before measuring it is to aerate the flour. This aids in producing cups of flour that are similar in weight each time you measure.If you use the same method to measure your flour every time you make this bread, you will have more consistent results.♡ For the very best texture, do not overwork the bread dough. Handling the dough as little as possible will produce a tender loaf of bread. Overworking the dough will result in bread that is "tough" and not as pleasing.♡ Aplastic shower cap makes a great cover for your bowl while the dough is rising. It is washable and reusable and a great replacement for cling wrap. I learned this specific tip from watching the amazing baker, John Kirkman, on YouTube.♡ Storage. The bread will stay fresh for up to 10 days if stored wrapped in cling wrap.♡ I prefer to not slice the loaf until I need a slice. To me, the bread stays more moist and fresher if I just wrap it in cling wrap and cut what I need when I need it.