White Sandwich Bread Recipes

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EASY WHITE SANDWICH BREAD



Easy White Sandwich Bread image

This Easy White Sandwich Bread is the easiest homemade bread recipe that's hearty and tender, and turns out perfectly every time with the best golden crust!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Bread

Time 2h

Number Of Ingredients 7

2 1/2 cups lukewarm water
1 tablespoon instant yeast ((or use active dry yeast))
1 tablespoon honey (or other vegan honey substitute)
6 1/4 cups all purpose flour
1 teaspoon salt
1 egg
1 tablespoon water

Steps:

  • Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
  • Let sit for about 4-5 minutes.
  • Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
  • Turn the mixer on low speed and mix until a soft dough forms.
  • Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
  • Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
  • Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
  • After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
  • Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
  • Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
  • Let them rise again in a warm, draft-free place for about 20 minutes.
  • Preheat your oven to 400 degrees Fahrenheit.
  • Whisk together the egg and water to make the egg wash (if using).
  • Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
  • After baking, remove from the pans and place the loaves on a wire rack to cool completely.
  • Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.

Nutrition Facts : ServingSize 1 slice, Calories 191 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g

CLASSIC WHITE SANDWICH BREAD



Classic White Sandwich Bread image

I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.

Provided by Sphinx

Categories     Yeast Breads

Time 3h10m

Yield 2 loaves

Number Of Ingredients 9

1/4 cup warm water
2 cups warm milk (recipe calls for whole milk but I use 1%)
4 teaspoons active dry yeast
2 tablespoons sugar (I always use the sugar, never tried honey) or 2 tablespoons honey (I always use the sugar, never tried honey)
1 pinch sugar
2 tablespoons unsalted butter, melted (margarine works well, too)
1 tablespoon salt
6 -6 1/4 cups bread flour, plus extra
canola oil, for greasing (I use regular vegetable oil)

Steps:

  • In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
  • Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
  • Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
  • Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
  • Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
  • Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
  • Lightly grease two 9X5 loaf pans.
  • Turn the dough out onto a lightly floured board and divide in half.
  • Pat each half into a long rectangle.
  • Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
  • Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
  • Pinch the ends and along the seam to seal and place in loaf pan seam side down.
  • Repeat folding with other half of dough.
  • Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
  • Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
  • Turn onto racks and let cool completely.

Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1

BASIC SOFT WHITE SANDWICH LOAF



Basic Soft White Sandwich Loaf image

Provided by Rose Levy Beranbaum

Categories     Bread     Bake     Advance Prep Required

Yield Makes: two 8-by-4-by-4 1/2-inch-high loaves (1 1/4 pounds/581 grams)

Number Of Ingredients 15

Dough Starter (Sponge)
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
Equipment
two 8 1/2-in-4 1/2-inch loaf pans, lightly greased with cooking spray or oil
a baking stone OR baking sheet
Flour Mixture and Dough
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 cups plus 3 tablespoons (about 11 ounces or 311 grams)
dry milk, preferably nonfat: 1/4 cup (1.5 or 40 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
unsalted butter, softened: 9 tablespoons (4.5 ounces or 128 grams)
salt: 2 1/4 teaspoons (15 grams)
Optional: melted butter: 1 tablespoon (0.5 ounces or 14 grams)

Steps:

  • 1. Make the sponge. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, Scrape down the sides of the bowl, and cover with plastic wrap.
  • 2. Make the flour mixture and add to the sponge. In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine.)
  • 3. Mix the dough.
  • Mixer Method Add the butter to the bowl and mix with the dough hook on low speed (#2 if using a KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
  • Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Hand Method Add the salt and butter to the bowl and, with a wooden spoon or your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with.)
  • Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky (sticky) enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-quart dough-rising container or bowl, lightly oiled with cooking spray or oil. Push down the dough and lightly spray or oil the surface. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) until doubled, 1 1/2 to 2 hours.
  • Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package, or give it 2 business letter turns and set it back in the container. Again oil the surface, cover, and mark where double the height would now be. (It will fill the container fuller than before because it is puffier with air.) Allow the dough to rise for 1 to 2 hours or until it reaches the mark.
  • 5. Shape the dough and let it rise. Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf: begin by gently pressing the dough (or lightly rolling it with a rolling pin) into a wide rectangle; the exact size is not important at this point. (A long side of the dough should be facing toward you.) Dimple the dough with your fingertips to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over the left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. (If you have a lot of experience shaping, you may prefer at this point to rotate the dough 90 degrees-a quarter turn.) Starting at the top edge of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and forth, gradually work your way toward the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under.
  • Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
  • 6. Preheat the oven. Preheat the oven to 350°F 45 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
  • 7. Bake the bread. Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210°F). Halfway through baking, turn the pans around for even baking.
  • 8. Glaze and cool the bread. Remove the bread from the oven and set it on a wire rack. Brush the top of the bread with the optional melted butter. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.
  • ULTIMATE FULL FLAVOR VARIATION
  • For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature and then refrigerate it for 8 to 24 hours. If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough.
  • POINTERS FOR SUCCESS
  • • If not using the dry milk, you can replace 1 cup of the water with 1 cup milk, preferably nonfat, scalded (brought to the boiling point) and cooled to lukewarm.
  • UNDERSTANDING
  • A greater amount of sponge dough starter (pre-ferment) offers a fuller flavor in this "plain" bread, so almost 50 percent of total amount of flour is used in the sponge, compared to the usual 30 percent of hearth breads.
  • If using liquid milk, it is scalded to deactivate the enzyme in it that could make the dough sticky.
  • Baking the bread at too high a temperature, would result in too thin a crust, which would cause keyholing, or caving in at the sides of the loaf. Therefore, this bread is baked at 350°F. It is also important for the bread to be thoroughly baked so that the crust is firm enough to prevent it from compressing. The loaves should not be cut until completely cool for the same reason.
  • THE DOUGH PERCENTAGE
  • Flour: 100% Water: 66.3% (includes the water in the butter and honey) Yeast: 0.74% Salt: 2.3% Butterfat: 15.9%

WHITE SANDWICH BREAD



White Sandwich Bread image

My mother-in-law always made this bread and gave me the recipe. It makes a soft, moist, fluffy sandwich bread. It makes two 5"X9" loaves.

Provided by Chef Fancy Nancy

Categories     Yeast Breads

Time 30m

Yield 2 loaves

Number Of Ingredients 7

1 1/2 cups water
1/2 cup milk
2 tablespoons butter
6 -6 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
2 1/4 teaspoons yeast

Steps:

  • Heat first three ingredients to 120ºF-130ºF.
  • Using only 2 cups of the flour, gradually add the rest of the ingredients. Beat two minutes with an electric mixer.
  • Add 1 cup of flour or enough to make a thick batter. Beat another 2 minutes.
  • Add more flour to make a soft dough.
  • Knead 8-10 minutes.
  • Form into loaves and place in greased loaf pans. Let rise until doubled.
  • Bake at 400ºF for 30 minutes.

Nutrition Facts : Calories 1592.3, Fat 17.6, SaturatedFat 9.3, Cholesterol 39.1, Sodium 1869.1, Carbohydrate 309.6, Fiber 11.1, Sugar 19.9, Protein 42.6

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2019-08-21 Let rest in a warm spot until doubled in size, about 1 hour. Punch the dough down to release the air and knead a few times on a work surface. Cut in half and let for 5 minutes, covered loosely with a kitchen towel. Grease two 9x5-inch loaf pans. Shape each piece of dough into a loaf and place into the prepared tins.
From thecandidappetite.com


CLASSIC WHITE SANDWICH BREAD - LO'S KITCHEN
STEP 5: Place the formed loaves into sprayed 9×5 inch pans. Let rise in a warm, draft free place until loaves are just arched over the tops of the pans. STEP 6: Bake for about 25 minutes, until bottoms are golden brown. Place on cooling racks. Brush the tops with butter while bread is …
From loskitchenco.com


HOW TO MAKE THE BEST CLASSIC SANDWICH BREAD
2020-03-25 For larger pans (4" x 12") divide into 2. Roll out dough into rectangles about 5" x 12" or 6" x 18" (depending on loaf size). Starting on narrower end, roll up the dough. Pinch the ends. Place in bread pans, seam side down. Cover and let rise for 30 minutes. Preheat oven to 350º.
From thefeatherednester.com


WHITE BREAD RECIPE | HOMEMADE BREAD | BEST BAKERY STYLE SOFT …
#whitebread #homemadebreadrecipe #breadrecipe Subscribe to Macho Recipes and Hit the Bell Icon For the Latest Video Updates White Bread Recipe | Homemade bre...
From youtube.com


JULIA CHILD’S WHITE SANDWICH BREAD RECIPE | CALGARY CO-OP
How to Make It. 1. Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn’t do anything, toss it out and buy fresh yeast.) 2. Add the rest of the water and …
From calgarycoop.com


HOMEMADE WHITE SANDWICH BREAD - MY HEAVENLY RECIPES
2019-06-12 Preheat the oven to 375F degrees. Bake the bread for 30 minutes at 375F degrees until the top of each loaf is golden brown. Remove the loaves from the oven and place on a wire rack to cool. If desired, use a silicon kitchen brush to spread one tablespoon of melted butter over the top of each loaf for extra shine and flavor.
From myheavenlyrecipes.com


HOMEMADE WHITE SANDWICH BREAD - RED STAR® YEAST
Grease four 9x5x2-inch loaf pans; set aside. In stand mixer bowl, combine yeast, 1 teaspoon sugar and 1/2 cup water; let stand 10 minutes. Stir in remaining 1 1/2 cups water, milk, remaining sugar, egg and butter. Add 3 cups flour and salt. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
From redstaryeast.com


FARMHOUSE WHITE SANDWICH BREAD - TALES FROM THE KITCHEN SHED
2022-01-10 Using a sharp greased knife, make 3 slashes in your loaf at a 45° angle before lightly dusting your loaf top with a little flour. Place your bread in the oven and then quickly pour a cup of hot water into the pre-heated baking tin. Gently close the …
From talesfromthekitchenshed.com


THE EASIEST WAY TO MAKE WHITE SANDWICH BREAD (VIDEO) - VEENA …
2012-09-20 Yeast mixture - In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil. Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk.
From veenaazmanov.com


CLASSIC WHITE SANDWICH BREAD LOAF RECIPE - WINDY CITY BAKER
2020-09-26 Remove the dough from the stand mixer bowl using a greased spatula or bench scraper and place into a large, oiled bowl. Lightly oil the surface of the dough and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (approximately 75-80°F/24-27°C) until it has doubled in volume.
From windycitybaker.com


EASY WHITE SANDWICH BREAD RECIPE | PERFECT FOR ROLLS & BUNS
2020-04-26 Add 8 ½ cups of flour and with clean hands incorporate the mixture. The dough will be quite wet, like a very stiff cake batter. Let the dough rest for 5 minutes to allow the flour to completely absorb the water. Add the softened butter (or margarine, or oil) a bit at a time until fully incorporated in the dough.
From afoodloverslife.com


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