White sandwich bread – probably the simplest bread recipe,soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
This recipe if part of my monthly partnership with Red Star Yeast.
I could not believemy eyes way back in January when I shared 20 homemade bread recipes and 20 more on my bucket listthatI don’t have a recipe for sandwichbread already on the blog. I mean, really, is there a simpler recipe that plain white sandwichbread?
The first bread I tried to bake way bake 4 years ago when I microwaved yeast (don’t laugh, totally did it) was white sandwich bread. Since then I have picked a thing or two about baking with yeast, but I’m mostly thankful for all the lessons and yeast and baking I’ve read on Red Star Yeast site when I was desperate and close to having a panic attack.
Some of you might be wondering “why go through all the trouble of making bread from scratch when it’s easilyavailable at every grocery store?” My dears, the answer it’s simple “because homemade it’s the best!” There’s absolutely nothing more rewarding that knowing what exactly Iput in my family meals and baked goodies. Have you read the LONG ingredientslist on the store-bought bread? That’s insane! Ingredients that I can’t even pronouncelet alone know what they are, are listed as ingredients in that perfectly shaped loaf of bread.
No, thank you. I’d rather bake a not so perfect loaf of bread with accessibleingredients and I’ll feel 10 times better.
This white sandwich bread recipe come from Red Star Yeastand it’s been my go-to sandwich bread for a while now. It uses both milk and water which leads to a soft chewy crumb and crust. A little bit of butter and an egg is added for richness and that yellowish color with just a touch of sweetness, without being considered a sweet bread.
This bread it’s very easy to make, just follow the basic steps in making bread and you’ll be fine!
Sugar cookie chocolate cupcakes with cream cheese frosting recipe
White sandwich bread recipe
Yields 1 loaf
White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
In a mixing bowl sift the 3 cups of flour and make a well in the middle.
Pour the yeast mixture, add the egg, sugar, salt and melted butter.
With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
In the meantime, heat the oven to 375F.
Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
Leave to cool slightly in the pan before removing it and completely before slicing it.
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you enjoyed this white sandwich bread, you may also like
Oatmeal breakfast bread
Braided easy egg bread
Sending love your way,
Roxana
*Disclaimer – This post is sponsored by Red Star Yeast. Although I have been compensated for my time, opinions are mine and always will be.
Baking bread? Don’t forget to link your recipe to this month #bakeyourownbread round-up
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
The only difference between a 'sandwich' loaf and an ordinary loaf is its shape. A sandwich loaf usually has a 'square' section. This gives the sandwich an even shape where both ends of the sandwich are the same shape. A loaf with a domed top will give you a 'lop-sided' sandwich.
As the name suggests, bread flour is used for making various bread types, like sourdough and white bread. It is also ideal for other recipes where you desire more structure and a chewier consistency, such as pizza dough, flatbreads, pretzels, and bagels.
In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.
“When it comes to health, whole wheat bread is a better choice compared to white bread,” says Kate Ingram, a Connecticut-based registered dietitian nutritionist and owner of TheVitalityDietitians.com. “This is because whole wheat bread contains more fiber and important nutrients from the bran and germ.
Sourdough bread: Sourdough bread can last for up to a week at room temperature, but may become stale faster than other bread types. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Rye bread: Rye bread tends to be more dense and have a longer shelf life than other bread types.
It has a high glycemic index and might cause blood sugar spikes. A study of 9,267 adults discovered that eating two slices (120 grams) of white bread per day was associated with a 40 percent increased risk of weight gain and obesity.
While it's not inherently harmful to eat four slices of white bread daily, it's generally advisable to focus on a varied and balanced diet that includes a wide range of nutrient-dense foods. White bread, particularly when made from refined grains, may have some drawbacks compared to whole grain alternatives.
Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.
White bread is usually prepared using 'Maida' or refined wheat flour. This makes it more diverse in taste and suitable for making delicious sandwiches. Brown bread is prepared from 100% whole wheat and added ingredients for colour, softness and taste.
Charred crumbs of a flatbread made by Natufian hunter-gatherers from wild wheat, wild barley and plant roots between 14,600 and 11,600 years ago have been found at the archaeological site of Shubayqa 1 in the Black Desert in Jordan, predating the earliest known making of bread from cultivated wheat by thousands of ...
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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