The Best White Sandwich Bread
Ingredients
- 6 to 7 1/2 cups all purpose flour
- 2 1/2 tsp salt
- 1 packet instant yeast
- 1/4 cup sugar
- 2 3/4 cup warm water (about 100 degrees)
- 1/4 cup vegetable oil
- 2 TBSP melted butter (optional)
Instructions
- In a large bowl or the bowl of your stand mixer, combine 3 cups of the flour, salt, yeast, and sugar.
- Add the warm water and oil. Stir until combined. Cover and let rest 10 minutes, or until little bubbles form at the top. (This shows that the yeast is active).
- Add the dough hook to your stand mixer, and gradually add 3 more cups of flour in, while it runs on medium speed.
- If needed, add an additional 1/2-1 cup flour. The dough should form a ball, cleaning the sides of the bowl as it stirs. It will be slightly sticky to the touch.
- Dump out onto a floured surface, and knead for a few minutes to create a smooth ball.
- Place in a lightly greased bowl. Cover and let rise for 1 hour, or until it doubles in size.
- Grease 2 loaf pans. Dump the dough back out onto a floured surface. Cut in half.
- Press each half out into an 8 inch long rectangle. Roll up into a log, and pinch the seams together.
- Place the dough seam side down in the loaf pans. Cover, and let rise an additional hour, or until doubled in size.
- Preheat oven to 350 degrees. Bake the loaves for 30-35 minutes, or until golden brown.
- Remove the bread to wire racks. Brush the tops with melted butter, and cool completely before slicing.
Notes
To make the bread without a stand mixer: Once you've activated the yeast with the 3 cups of flour, add the remaining flour slowly, using a thick wooden spoon or strong spatula. Once everything is combined and the dough is slightly sticky, dump out onto a floured surface.
Knead the dough for 8-10 minutes. (You need to knead longer by hand because the mixer does it for you).
Continue on with the remaining steps.