Foolproof White Sandwich Bread
Foolproof White Sandwich Bread
Ingredients
- 1 1/2 cups warm water, (105-115°F)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 cup unsalted butter, melted and cooled, plus more for brushing
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add 2 cups of the all-purpose flour and the salt to the yeast mixture. Mix until just combined. Then, add the melted and cooled butter and mix again.
⏱️ 5 min - 3
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface.
⏱️ 5 min
- 4
Knead the dough for 8-10 minutes, or until it is smooth and elastic. It should spring back when lightly poked. If the dough is too sticky, add a very small amount of flour, 1 teaspoon at a time.
⏱️ 10 min
- 5
Lightly grease a large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough in half if making two smaller loaves, or keep whole for one large loaf.
⏱️ 2 min
- 7
For each loaf, flatten the dough into an elongated rectangular shape, roughly 8x12 inches. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam closed along the bottom.
⏱️ 5 min
- 8
Further shape the rolled dough by hand to ensure a smooth, uniform log. Place the shaped dough log, seam-side down, into a lightly greased 9x5 inch loaf pan.
⏱️ 3 min
- 9
Cover the loaf pan(s) with a clean kitchen towel and let the dough rise in a warm place for another 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
⏱️ 60 min
- 10
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375
- 11
Bake the bread for 25-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375
- 12
Once baked, immediately remove the loaves from the pans and place them on a wire rack. While still warm, rub a stick of butter over the top crust of each loaf. This will give them a soft, buttery finish and a beautiful shine.
⏱️ 2 min
- 13
Allow the bread to cool completely on the wire rack before slicing. This is crucial for the texture of the bread.
⏱️ 60 min
- 14
Once cooled, slice the white sandwich bread using a serrated knife and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Foolproof White Sandwich Bread
- 1 1/2 cups warm water, (105-115°F)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 cup unsalted butter, melted and cooled, plus more for brushing
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add 2 cups of the all-purpose flour and the salt to the yeast mixture. Mix until just combined. Then, add the melted and cooled butter and mix again.
⏱️ 5 min - 3
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface.
⏱️ 5 min - 4
Knead the dough for 8-10 minutes, or until it is smooth and elastic. It should spring back when lightly poked. If the dough is too sticky, add a very small amount of flour, 1 teaspoon at a time.
⏱️ 10 min - 5
Lightly grease a large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough in half if making two smaller loaves, or keep whole for one large loaf.
⏱️ 2 min - 7
For each loaf, flatten the dough into an elongated rectangular shape, roughly 8x12 inches. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam closed along the bottom.
⏱️ 5 min - 8
Further shape the rolled dough by hand to ensure a smooth, uniform log. Place the shaped dough log, seam-side down, into a lightly greased 9x5 inch loaf pan.
⏱️ 3 min - 9
Cover the loaf pan(s) with a clean kitchen towel and let the dough rise in a warm place for another 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
⏱️ 60 min - 10
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 11
Bake the bread for 25-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375 - 12
Once baked, immediately remove the loaves from the pans and place them on a wire rack. While still warm, rub a stick of butter over the top crust of each loaf. This will give them a soft, buttery finish and a beautiful shine.
⏱️ 2 min - 13
Allow the bread to cool completely on the wire rack before slicing. This is crucial for the texture of the bread.
⏱️ 60 min - 14
Once cooled, slice the white sandwich bread using a serrated knife and serve.
⏱️ 1 min