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!
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
In contemporary times, U.S. consumers sometimes refer to white bread such as Wonder Bread as sandwich bread and sandwich loaf. American sandwich breads have historically included some fat derived from the use of milk or oil to enrich the bread.
With step-by-step pictures, a full video tutorial, and plenty of helpful tips, learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. Bread flour promises a super soft interior with an extra chewy crust.
Homemade bread is also made with more nutritious ingredients and is healthier and better-tasting than store-bought loaves. But buying store-bought bread may be more cost-effective than making it yourself if you just need one loaf of super basic, plain sandwich bread for breakfast or lunch.
To choose a beneficial bread, you can look for varieties made from 100% whole-grain and/or sprouted-grain flours. Make sure your bread is low in added sweeteners. A few good options include sourdough, rye, flax, and oat breads.
These ingredients can include things like potassium bromate, hydrogenated oil, trans fats, high fructose corn syrup, and azodicarbonamide. Luckily, making your bread at home means that your bread will end up free of these types of additives.
Home baked bread is a great and easy way to cut down on your grocery bill. Making your own bread at home can cost half as much per loaf than what you would pay at the grocery store.
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.
Yes.If you sift flour, it becomes aerated and less dense. “A cup of flour sifted before measuring will weigh 20 to 30 percent less than a cup of flour sifted after measuring — a difference that can make a huge impact on the texture of finished baked goods,” Cook's Illustrated says.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.
Yeast feed on sugar and it's the gasses produced by yeast that causes the dough to expand and “rise”. More accurately stated though, it's the yeast that has the effect but it's a symbiotic relationship. Too little sugar will impede the rise by not having sufficient nutrient for the yeast.
Kneading mixes the dough's ingredients and creates a good gluten structure for the bread. It is one of the trickiest parts of learning to bake bread because it's hard to tell if you've kneaded too much or not enough. Bread that is under-kneaded will have more crumbs.
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.
Store-bought bread is also often higher in sodium and contains more trans fats due to margarine and vegetable shortening. Whereas, in your homemade bread, you can use healthy unsaturated fats such as extra virgin olive oil or grapeseed oil.
Ultra Processed Food. Amongst the additives not used in Real Bread making are: Baking powder and other chemical raising agents; ascorbic acid; xanthan gum; added enzymes or any other so-called 'processing aids'.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
White bread is one of the worst bases you can use for any sandwich, explains Taylor. “White bread made with preservatives and processed flours provides very little nutrition,” she says.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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