My homemade White Sandwich Bread is my absolute favorite bread to make. This easy recipe has great flavor and best of all, it is no knead!
Proofing and Rising Time3hrs20mins
(Tap or Hover to Scale Servings)
1/4CupGranulated White Sugar
1Large Egg, Slightly Beaten
Using a paper towel, lightly oil a large bowl with the vegetable oil. Set aside for later.
Add lukewarm water to a large mixing bowl of a stand mixer. Add yeast and sugar and mix well. Allow to stand 20 minutes or until volume is doubled in size.
Add flour, salt, softened butter, and egg and mix on low speed with a dough hook until all is combined and dough comes together. Dough will be elastic and slightly sticky. Increase speed to medium-low and continue to beat dough for 5 minutes.
Using a silicon spatula, scrape dough into a ball and place dough in the large oiled bowl. Turn dough over, so all sides are lightly covered with oil. Cover bowl with cling wrap or a clean damp towel and allow dough to rise until it is 4 times in size, about 2 hours.
Lightly flour your working surface. Tip risen dough out and using your hands pat and flatten dough into a rectangle. Shape the loaf, by tightly rolling the dough into a log from the short end. Place dough, seam side down, into a greased 9 x 4” loaf tin and allow the loaf to rise 1 hour or until loaf is double in size and risen above the top of the pan.
During this last rising, preheat the oven to 350°F.
Bake bread for 30 to 35 minutes or until lightly golden brown.
Remove bread from oven and cool in the pan on a wire rack.
When thoroughly cooled, remove bread from the pan. Wrap loaf in cling wrap to keep fresh. Slice as needed and enjoy!
♥ For the very best texture, do not over work 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.♥ Bread will stay fresh up to 10 days, if stored wrapped.