Best Sandwich Bread Recipes

EASY WHITE SANDWICH BREAD

Steps:

• Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
• Let sit for about 4-5 minutes.
• Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
• Turn the mixer on low speed and mix until a soft dough forms.
• Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
• Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
• Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
• After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
• Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
• Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
• Let them rise again in a warm, draft-free place for about 20 minutes.
• Preheat your oven to 400 degrees Fahrenheit.
• Whisk together the egg and water to make the egg wash (if using).
• Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
• After baking, remove from the pans and place the loaves on a wire rack to cool completely.
• Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.

BEST SANDWICH BREAD RECIPE

Steps:

• Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.
• Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.
• Once all the flour has been incorporated, knead for 4 minutes on medium sped then add the butter and knead for 3 minutes more on low speed. Pro tip -You can also knead the dough by hand on a work surface for 8 to 10 minutes.
• First rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.
• Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Proof - Place the shaped log in an 8-inch loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease the right size loaf pan with butter (ingredients given for 9-inch as well as 13-inch loaf pan) Pro tip - you can also use an oil spray for the loaf pan, however, the butter will give a wonderful golden crust with a tender crumb.
• Bake on the middle rack until lightly golden on top. The 9-inch loaf will take about 40 to 50 minutes while the 13-inch loaf will take about 60 to 70 minutes. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked brush with melted butter. Pro tip - This is optional but adds a nice flavor and keeps the top crust soft.
• Cool - Take it out of the pan and cool on the wire rack. Cover it with a clean kitchen cloth for at least 10 minutes to keep the loaf softPro tip - Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.

WHITE SANDWICH BREAD

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.