RZ Sandwich Bread
RZ Sandwich Bread
Ingredients
- 1 cup warm water, about 105°F - 110°F warm, not hot
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 2 tablespoons honey, or sugar
- 2 tablespoons olive oil, or melted butter
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour, to 3 1/2 cups, or half AP + half bread flour for extra chew
- as needed butter, for brushing, or olive oil
Instructions
- 1
In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey (or sugar). Stir gently.
⏱️ 2 min
- 2
Let the mixture sit for 5–10 minutes, until it becomes foamy and activated.
⏱️ 10 min - 3
Stir in the salt and oil into the yeast mixture.
⏱️ 1 min
- 4
To a large bowl, add the flour and pour in the yeast mixture.
⏱️ 2 min
- 5
Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms.
⏱️ 3 min
- 6
Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive.
⏱️ 7 min
- 7
Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size.
⏱️ 30 min
- 8
While the dough rises, grease a loaf pan and set it aside.
⏱️ 2 min
- 9
Once doubled, gently punch down the dough to release excess air.
⏱️ 1 min
- 10
Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out.
⏱️ 2 min
- 11
Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape.
⏱️ 3 min
- 12
Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes.
⏱️ 20 min
- 13
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 14
Bake the loaf for 25–30 minutes, or until it is golden brown and sounds hollow when tapped.
⏱️ 30 min•🌡️ 375
- 15
Immediately brush the top of the baked loaf with butter or olive oil for a soft, tender sandwich crust.
⏱️ 1 min
- 16
Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy.
⏱️ 1 min
- 17
Allow the bread to cool for at least 20 minutes before slicing.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
RZ Sandwich Bread
- 1 cup warm water, about 105°F - 110°F warm, not hot
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 2 tablespoons honey, or sugar
- 2 tablespoons olive oil, or melted butter
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour, to 3 1/2 cups, or half AP + half bread flour for extra chew
- as needed butter, for brushing, or olive oil
Instructions
- 1
In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey (or sugar). Stir gently.
⏱️ 2 min - 2
Let the mixture sit for 5–10 minutes, until it becomes foamy and activated.
⏱️ 10 min - 3
Stir in the salt and oil into the yeast mixture.
⏱️ 1 min - 4
To a large bowl, add the flour and pour in the yeast mixture.
⏱️ 2 min - 5
Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms.
⏱️ 3 min - 6
Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive.
⏱️ 7 min - 7
Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size.
⏱️ 30 min - 8
While the dough rises, grease a loaf pan and set it aside.
⏱️ 2 min - 9
Once doubled, gently punch down the dough to release excess air.
⏱️ 1 min - 10
Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out.
⏱️ 2 min - 11
Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape.
⏱️ 3 min - 12
Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes.
⏱️ 20 min - 13
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 14
Bake the loaf for 25–30 minutes, or until it is golden brown and sounds hollow when tapped.
⏱️ 30 min•🌡️ 375 - 15
Immediately brush the top of the baked loaf with butter or olive oil for a soft, tender sandwich crust.
⏱️ 1 min - 16
Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy.
⏱️ 1 min - 17
Allow the bread to cool for at least 20 minutes before slicing.
⏱️ 20 min