Soft, Fluffy Sandwich Bread
Soft, Fluffy Sandwich Bread
Ingredients
For the Bread
- 1 1/2 cups lukewarm water
- 2 teaspoons dry active yeast
- 3 cups all-purpose or bread flour
- 1 1/2 teaspoons salt
Instructions
- 1
In a large bowl, combine the lukewarm water with the dry active yeast. Stir gently until the yeast is mostly dissolved. Allow the mixture to sit for approximately 10 minutes, or until a foamy layer forms on the surface, indicating the yeast is active.
⏱️ 10 min
- 2
Add the flour and salt to the yeast mixture in the bowl.
⏱️ 2 min
- 3
Mix the ingredients together using a spoon or your hands until they form a cohesive, shaggy dough. There's no need for extensive kneading; just ensure all ingredients are well combined.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough proof in a warm place for 2 to 3 hours, or until it has doubled significantly in size.
⏱️ 150 min
- 5
Once proofed, lightly flour a clean work surface. Gently remove the dough from the bowl, being careful not to deflate it too much. Shape the dough into a ball, then carefully place it into a loaf pan (lined with parchment paper on the sides if desired for easy removal).
⏱️ 5 min
- 6
Optionally, use a sharp knife to score the top of the dough with a few shallow cuts. This helps the bread expand evenly during baking and creates an appealing crust.
⏱️ 1 min
- 7
Preheat your oven to 400°F. Bake the bread for 25 minutes.
⏱️ 25 min•🌡️ 400
- 8
After 25 minutes, reduce the oven temperature to 375°F and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375
- 9
Remove the bread from the oven and carefully transfer it to a wire rack. Let it cool slightly before slicing and enjoying your fresh, homemade bread.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Soft, Fluffy Sandwich Bread
Ingredients
For the Bread
- 1 1/2 cups lukewarm water
- 2 teaspoons dry active yeast
- 3 cups all-purpose or bread flour
- 1 1/2 teaspoons salt
Instructions
- 1
In a large bowl, combine the lukewarm water with the dry active yeast. Stir gently until the yeast is mostly dissolved. Allow the mixture to sit for approximately 10 minutes, or until a foamy layer forms on the surface, indicating the yeast is active.
⏱️ 10 min - 2
Add the flour and salt to the yeast mixture in the bowl.
⏱️ 2 min - 3
Mix the ingredients together using a spoon or your hands until they form a cohesive, shaggy dough. There's no need for extensive kneading; just ensure all ingredients are well combined.
⏱️ 3 min - 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough proof in a warm place for 2 to 3 hours, or until it has doubled significantly in size.
⏱️ 150 min - 5
Once proofed, lightly flour a clean work surface. Gently remove the dough from the bowl, being careful not to deflate it too much. Shape the dough into a ball, then carefully place it into a loaf pan (lined with parchment paper on the sides if desired for easy removal).
⏱️ 5 min - 6
Optionally, use a sharp knife to score the top of the dough with a few shallow cuts. This helps the bread expand evenly during baking and creates an appealing crust.
⏱️ 1 min - 7
Preheat your oven to 400°F. Bake the bread for 25 minutes.
⏱️ 25 min•🌡️ 400 - 8
After 25 minutes, reduce the oven temperature to 375°F and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375 - 9
Remove the bread from the oven and carefully transfer it to a wire rack. Let it cool slightly before slicing and enjoying your fresh, homemade bread.
⏱️ 15 min