White Sandwich Bread
- 2 1/2 - 3 teaspoons active-dry yeast
- 1 cup warm water
- 2 tablespoons unsalted butter
- 1 cup milk
- 2 tablespoons white sugar
- 1 tablespoon salt
- 5 1/2 cups all-purpose flour
- 1 cup of all-purpose flour for kneading
Level of difficulty Average
Cost Average budget
Pour warm water into bowl, sprinkle dry yeast over the water. Let stand for 10 minutes or until bubbling.
Melt the butter in the microwave completely. Stir in milk, sugar, and salt into the yeast mixture. Pour in melted butter into the mixture and mix. Pour 1 cup of flour into mixture and stir until you have a loose batter.
Add the remaining flour and stir until the dough is shaggy. Pour dough onto floured countertop.
Knead by hand for 10 minutes or until dough is able to stretch a little without immediately ripping. Form dough into a ball and set aside.
Lightly grease a bowl with vegetable oil and place the formed ball of dough into the bowl, cover with cloth and place in warm, dark area, and let rise for 1 hour or until doubled in bulk.
Roll out onto counter and knead the dough if needed. Then separate dough into two balls and let the balls rise for 10 minutes. Grease bread pans with vegetable oil. Shape ball into the loaf pan. Let dough rise for a second time, cover, for 1 hour.
Heat the oven to 425° F, when oven is preheated, slash the loaf in the middle. Before placing bread into oven, turn the heat down to 375° F. Bake 30-35 minutes (oven varying times). When the bread is finished, it should be golden brown and hollow when tapped on the bottom. Let loaves cool completely before slicing.
When sliced, place into freezer bag or bread bags. The bread can be left out for up to one week (granted they even last that long!) or in the freezer for up to 3 months.
This recipe is all done by hand, it can be kneaded with the dough hook attachment if wanted.
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Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!