Description
This beginner-friendly recipe creates two loaves of Homemade Sandwich Bread with soft texture and golden crust.
Ingredients
Units
Scale
- 506.25 grams (2 1/4 cups) warm water (100°F)
- 4 1/2 teaspoons active dry yeast
- 49.5 grams (1/4 cup) sugar
- 17 grams (1 tablespoon) salt
- 49.5 grams (1/4 cup) avocado oil, plus extra for oiling bowl
- 750 grams (6 cups) organic unbleached all-purpose flour
Instructions
- Activate yeast: In a large bowl, whisk together warm water (100°F), yeast, and sugar. Cover and let sit 5 minutes until foamy.
- Form dough: Add salt and oil to yeast mixture. Using stand mixer with dough hook, add flour one cup at a time. Mix 5-7 minutes until smooth and elastic.
- First rise: Place dough in oiled bowl, cover with towel, and let rise for 1 hour at room temperature until doubled. (Alternative: Place uncovered in a proofer set to the recommended temperature (typically 80-85°F for sandwich bread).
- Shape loaves: Divide dough in half. Shape each into a loaf by patting into a rectangle, folding the top third down, bottom third up, pinching the seam, and tucking ends under. Place in lined 9″x5″ pans.
- Second rise: Cover pans with towel and let rise 1 hour until dough is 1 inch above pan rim. (Alternative: Place uncovered bread pans in your proofer for 1 hour). Preheat oven to 375°F.
- Bake: Place pans on lower oven rack for 30-35 minutes until internal temperature reaches 195°F and crust is golden brown. Start checking the temperature 10-15 minutes before your time goes off using a cooking thermometer.
- Cool: Remove from pans immediately. Cool completely on rack (at least 1 hour) before slicing.
Notes
This recipe makes 2 loaves of Homemade Sandwich Bread. If you want 1 loaf, simply cut the recipe in half.
Nutrition
- Serving Size: 1 slice (based on 16 slices per loaf)
- Calories: 120
- Sodium: 150mg
- Fat: 2g
- Carbohydrates: 22g