Yeast Sandwich Bread Recipe
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Equipment
- Stand Mixer with dough hook (optional)
- 2 Loaf Pans 1.25 or 1.5 lb pans
- 1 Large bowl for rising
- Plastic wrap or damp tea towel
Ingredients
- 1 Tbsp yeast
- 1/4 cup sugar or honey
- 1/4 cup oil or melted butter (unsalted)
- 2 cups water
- 5-6 cups flour
- 1 tsp salt
Instructions
- Add yeast, sugar, oil, and water in bowl of stand mixer. Stir with a whisk. Let the yeast proof until it forms a foam (5-30 minutes depending on your yeast).
- Add 5 cups of flour and the salt to the yeast mixture. Attach dough hook to stand mixer. Mix on STIR until the dough is combined, then raise the speed to 2. If the dough is sticking to the sides of the bowl, add more flour, a little at a time. 5-6 cups of flour is typical for this recipe, and I usually am closer to 6, but this can vary based on humidity and temperature. Once the dough isn't sticking to the bowl, knead for 10 minutes. You can do all of the mixing and kneading by hand if you don't have a stand mixer.
- After kneading, place bread in a lightly oiled large bowl and cover with a lightly oiled plastic wrap, or with a damp tea towel. Let dough rise for about 1 hour or until doubled in size.
- Scrape dough out of bowl onto a lightly flour work surface. Divide into two sections. Shape each section into a loaf and place the two loaves into loaf pans. Let rise for an additional 45 minutes to an hour, or until the bread has risen at least an inch over the top of the loaf pan.
- Preheat oven to 350ºF, and bake loaves for 35 minutes. When finished, immediately take them out of the loaf pans and place onto a cooling rack. For best results, let cool completely before slicing.
Servings: 2 loaves