The Best White Sandwich Bread
The best and only white sandwich bread recipe that you need.
Ingredients
- 2 cups water
- ¼ cup canola or other vegetable oil see note
- ¼ cup sugar or honey
- 2 teaspoons salt
- 2 tablespoons vital wheat gluten optional, see note
- 5 - 5 ½ cups (25 to 28 ounces) white flour see note
- 1 tablespoon instant yeast see note
Instructions
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Lightly grease 2 standard sized bread loaves (8 ½- X 4 ½-inches) or spray with cooking spray and set aside.
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Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, sugar (or honey) and salt. Add the heated water to the stand mixer. Then add gluten flour (if using) and 3 cups all-purpose flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
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Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if it is more or less than amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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Divide dough in half (each will weigh about 1.75 ounces). Form loaves by rolling and tucking the dough under. Slap the dough on a counter a few times to remove air bubbles. Put loaves in prepared pans and cover with a thin, lightweight dish towel.
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Let the bread dough rise in the pans until the bread is doubled and fills the pans. This should take about a half an hour, but it may take more or less time depending on the temperature of your kitchen.
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While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. Then turn down the heat to 350 degrees F (leaving the loaves in the oven the entire time) and continue baking for 25-30 min or until loaves are golden brown and baked through (an instant-read thermometer should register 180-190 degrees in the center of the loaf). Remove bread from the pans immediately and let loaves cool on a cooling rack.
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Brush the tops with butter, if desired. Let cool completely.
Recipe Notes
1. I usually use canola oil but any oil with a mild flavor will work in this recipe.
2. Vital wheat gluten (often called gluten flour) may be found in the baking aisle at many grocery stores (near the flour). Or you can buy gluten flour on amazon (aff. link). It is not necessary to use in this recipe but it does help the crumb stick together in a slightly chewier texture.
3. For the white flour I usually use all-purpose flour. I recommend using a brand with a good amount of gluten in it. You can also use bread flour and omit the gluten flour because it has a higher gluten content. You can also experiment with making this recipe with part whole-wheat or other whole-grain flour with gluten in it.
4. For any bread dough (and most yeast dough in general), always use the flour amount in the recipe as a guideline. The appropriate amount of flour depends on how you measure it (which can vary significantly) and the gluten content of the flour. Also the elevation and climate (humidity and air temperature) affects bread making as well. Instead of adding the flour all at once, add it gradually to the mixer watching carefully until the dough forms a ball that cleans the sides of the bowl and starts to pull away from the center. You will know you have the right amount of flour if the texture of the dough is soft, smooth, stretchable, and slightly tacky to the touch. If you are a beginning bread maker or want a little more info, I recommend you read this guide to baking with yeast.
5. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.