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
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.
Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf) is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others.
Toasting bread doesn't kill nutrients or lower its nutritional value. Vitamins and minerals are still within the bread. And clinical dietitian Melanie Jones confirms that toasting bread does not change its calorie content. The difference is in digestibility.
I usually use AP flour to make homemade white bread, but you can use bread flour too. With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it'll need to yield a soft texture.
Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.
Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.
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.
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.
Pan de Campo is also called Cowboy bread and is a sort of flat bread. The bread was eaten by Cowboys who worked the ranches in early Texas. The cowboys prepared it in small portable ovens which gave it its distinct texture and flavor.
For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. The only difference between a 'sandwich' loaf and an ordinary loaf is its shape.
White bread is a processed food with low-quality carbs. Plus, it can contain added sugar. So, eating white bread can cause large blood sugar spikes, which aren't good for your health. For the remaining 45% of people, it's OK to enjoy white bread in moderation — around 2 or 3 times a week.
The highly processed flour and additives in white, packaged bread can make it unhealthful. Consuming too much white bread can contribute to obesity, heart disease, and diabetes. However, buying bread with the word “whole” as the first ingredient still does not guarantee a healthful product. It is only the first step.
“A bonafide sandwich is two pieces of actual, traditional bread with ingredients in between.” “To me, a sandwich is something made with 2 pieces from a loaf of bread.” “I think a sandwhich [sic] is meat (or some other filling) between two pieces of bread. Not a bun or a tortilla.”
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