Classic Sandwich Bread Recipes

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BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC RAISIN BREAD



Classic Raisin Bread image

Classic raisin yeast bread. Makes 1 loaf.

Provided by Jennifer

Categories     Bread

Time 2h40m

Number Of Ingredients 10

1 cup milk (scalded *see instructions)
1 cup raisins (plumped *see instructions)
3 cups all purpose flour (unbleached recommended)
2 1/4 teaspoons active dry or regular instant yeast (not quick or rapid rise)
1 1/2 Tablespoons white granulated sugar
1 teaspoon fine table salt
1 1/2 Tablespoons butter (melted and cooled, salted or unsalted)
1 large egg
2 Tablespoons white granulated sugar
2 Tablespoons hot water

Steps:

  • Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
  • **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
  • Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
  • To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
  • Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
  • Grease an 8x4-inch loaf pan and set aside.
  • Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
  • Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
  • Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
  • Preheat oven to 350F.
  • When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
  • Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY WHITE SANDWICH BREAD



Easy White Sandwich Bread image

This Easy White Sandwich Bread is the easiest homemade bread recipe that's hearty and tender, and turns out perfectly every time with the best golden crust!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Bread

Time 2h

Number Of Ingredients 7

2 1/2 cups lukewarm water
1 tablespoon instant yeast ((or use active dry yeast))
1 tablespoon honey (or other vegan honey substitute)
6 1/4 cups all purpose flour
1 teaspoon salt
1 egg
1 tablespoon water

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.

Nutrition Facts : ServingSize 1 slice, Calories 191 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g

CLASSIC 100% WHOLE WHEAT SANDWICH BREAD



Classic 100% Whole Wheat Sandwich Bread image

No all-purpose flour here. This soft sandwich bread comes from 100% whole wheat.

Provided by JenniBee

Time 5h

Number Of Ingredients 7

8 Grams Dry Active Yeast ((2 Teaspoons))
254 Grams Warm Water ((1 Cup and 1 Tablespoon))
12.5 Grams White Granulated Sugar ((1 Tablespoon))
450 Grams Whole Wheat Bread Flour ((3 Cups))
7 Grams Fine Sea Salt ((1 Teaspoon))
71 Grams Butter, Melted ((5 Tablespoons))
1 Large Egg

Steps:

  • In the bowl of a standing mixer, combine warm water, yeast, and sugar. Stir until grains dissolve and let sit for 10 to 15 minutes until puffy.
  • In a mixing bowl, whisk together flour and salt (and vital wheat gluten). Add flour mixture to standing mixer. Add your butter and egg soon after. Mix on low with a dough hook until dough pulls away from and cleans the sides.
  • Turn dough out onto lightly greased surface and shape into a round. Transfer to lightly greased container. Cover and let rise until double, about 1 1/2 hours.
  • Turn dough out onto lightly greased surface and punch down dough. Shape into a sandwich loaf and transfer to a lightly greased 9"x 5" bread pan. Cover and let rise until the dough reaches above the edges of the pan.
  • Preheat oven to 350° Fahrenheit (176° Celsius).
  • Bake for 20 minutes. Remove loaf and tent with aluminum foil.
  • Bake for another 20 to 25 minutes. Bottom will sound hollow when thumped. Internal temperature will read 200° Fahrenheit (93° Celsius).
  • Turn out onto a wire cooling rack and let cool completely before slicing and serving.

Nutrition Facts : Calories 190 kcal, ServingSize 1 serving

WHITE BREAD



White Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 1 3/4 pound loaves

Number Of Ingredients 7

2 1/2 cups warm water (110 degrees)
1 tablespoon active-dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
7 cups bread flour, plus more as necessary
4 tablespoons (2 ounces) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray

Steps:

  • Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
  • Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
  • Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
  • Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
  • Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
  • Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
  • Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
  • Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
  • Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
  • Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.

CLASSIC SANDWICH BREAD



Classic Sandwich Bread image

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. I found this recipe on kingarthurflour.com. It is a wonderfully easy recipe to make with terrific results!

Provided by Southern Polar Bear

Categories     Yeast Breads

Time 2h35m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 7

3 cups unbleached all-purpose flour (use King Arthur Flour if you can)
1/2 cup milk
1/2 cup hot water, to make a soft, smooth dough
4 tablespoons butter, melted
2 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast (or 1 packet active dry yeast dissolved in 1 tablespoon warm water)

Steps:

  • Mixing:
  • In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
  • You may need up to 2/3 cup of hot water to make a soft, smooth dough.
  • Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
  • Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
  • Shaping:
  • Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
  • Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
  • A finger pressed into the dough should leave a mark that rebounds slowly.
  • Baking:
  • Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
  • Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
  • Remove the bread from the oven, and cool it on a wire rack before slicing.
  • Store the bread in a plastic bag at room temperature.

Nutrition Facts : Calories 506.5, Fat 14, SaturatedFat 8.2, Cholesterol 34.8, Sodium 848.9, Carbohydrate 81.7, Fiber 4.2, Sugar 6.5, Protein 13.2

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  • Whisk together the flour, milk powder, and yeast in a medium bowl. Sprinkle the dry ingredient mixture over the sponge. Do not stir. The layer of dry ingredients will protect the sponge from drying out while it goes through fermentation. Cover the bowl with plastic wrap and let sit at room temperature for 1 to 4 hours. Again, the longer the dough ferments, the more flavor the dough will have. It is likely the sponge will bubble through the flour layer as it ferments. This is expected.
  • Add the butter to the bowl and use a dough hook to mix the dough at low speed on the stand mixer until the flour is fully moistened. The dough will look shaggy at this point. Cover the bowl with plastic wrap and allow it to rest for 20 minutes.
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  • Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough.
  • It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands., Place the dough in a lightly greased bowl, or large (8-cup) measuring cup.
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  • In the bowl of a stand mixer, fitted with the dough hook, combine the warm water, milk, sugar and yeast. Allow to sit until the yeast foams up and doubles in size, about 10 minutes. If the mixture doesn't foam up, either the water was too hot or not warm enough. Toss it and start over.
  • Add in 2 cups of flour and stir until combined. Add the salt and oil and mix, adding the remaining flour one cup at a time, stirring until the dough comes together and pulls away from the sides. If for some reason it doesn't, add a tablespoon or so more of flour until it does. Knead on moderate speed until soft, about 5 minutes. Transfer the dough to a large lightly oiled bowl. Turn it over to coat both sides, and then cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour. Punch the dough down to release the air and knead a few times on a work surface. Cut in half and let for 5 minutes, covered loosely with a kitchen towel.
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  • In a large bowl (or mixer with dough hook), mix together the water, yeast, honey, and 3 cups of flour. Mix well until combined. Cover with a clean sack cloth towel or sprayed plastic wrap and wait about 20 minutes, or until the mixture has almost doubled in size and looks “sponge-like”.
  • Add 3 more cups of flour, salt, and butter to your sponge. It is normal for your sponge to “deflate” as you mix this together. Slowly incorporate the remaining flour in ½ cup increments. When the dough seems soft, not too sticky, and is gently pulling away from the sides of the bowl, it means you’ve added enough flour. Knead for 10 minutes. If you are kneading by hand: when the dough mixture becomes more difficult to stir and work with in the bowl (usually at about 5 – 5 ½ cups) I like to work in the rest of the flour by hand. Place the dough on a clean, floured work surface. Sprinkle a little flour on top of the dough and begin to knead. The quicker you work your hands, the less likely they are to stick. I like to knead by pulling in the corners of the dough with my fingers and then pressing down with heel of my hand, quickly and gently over and over again. While doing so, I continue to slowly add additional spoonfuls of flour. This will take about 10 minutes depending on how fast you
  • Grease two 9x5 inch pans. Punch down the risen dough to release air bubbles. Dividethe dough in half. Gently work your dough into a thick rectangle (about 12x8) and fold into thirds. Roll it up, pinch the seams together, and gently throw your loaf on the work surface to release any last air bubbles. (There are many ways to form a loaf. Do what's comfortable and what works for you.)
  • Bake for about 25 minutes or until bottoms are golden brown. If the tops are browning too quickly, but still needs time to cook, you can cover tops with aluminum foil to slow down the browning.Transfer loaves to a cooling rack and generously lather the tops with butter while warm.


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From allrecipes.com
Estimated Reading Time 3 mins


CLASSIC SANDWICH BREAD | RECIPE | SANDWICH BREAD RECIPES ...
King Arthur's Classic White Sandwich Bread August 2021 357 · 55 minutes · This close-grained, nicely sliceable white sandwich loaf is the perfect "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper.
From pinterest.com
4.8/5 (357)
Total Time 2 hrs 50 mins
Servings 1


CLASSIC SANDWICH BREAD | NO SLIVERS HERE
2009-02-05 Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan.
From noslivershere.wordpress.com


CLASSIC EGG SANDWICHES | WONDER BREAD CANADA
Recipes. Go Back [[to All Recipes]] Wonder® Classic Egg Sandwiches Serves 4 / 35 mins. Ingredients. 8 lightly toasted slices of Wonder® Non-GMO Project Verified White or Whole Wheat Bread 8 peeled, chopped, hard-cooked large eggs; 1/4 cup mayonnaise 2 tablespoons chopped dill pickle 2 teaspoons Dijon mustard 1 1/2 teaspoons sliced chives 1/2 teaspoon cider vinegar …
From wonderbread.ca


CLASSIC TOMATO SANDWICH – RECIPES IDEAS
2021-09-24 CLASSIC TOMATO SANDWICH. Posted on September 24, 2021. The tomato sandwich is, in my opinion, understated and overrated, depending on which camp you fall into. Some don’t appreciate the magic of the perfect tomato sandwich, while others, like me, think it’s more than technically healthy. Ingredients : +for sandwich ° 4 slices of white bread ° 1 large …
From recipes-ideas.com


CLASSIC SANDWICH BREAD RECIPES
2020-05-14 · Classic White Homemade Sandwich Bread Recipe. An easy white sandwich bread that is slightly sweet, fluffy, and delicious for your favorite sandwiches. It is made with all-purpose flour. Course Snack. Cuisine American. Keyword Bread. Prep Time 4 hours. Cook Time 40 minutes. Total Time 4 hours 40 minutes. Servings 2 loaves. Ingredients. 1 package active …
From tfrecipes.com


CLASSIC WHITE HOMEMADE SANDWICH BREAD RECIPE | HUNGRY ...
2020-05-14 Classic White Homemade Sandwich Bread Recipe. An easy white sandwich bread that is slightly sweet, fluffy, and delicious for your favorite sandwiches. It is made with all-purpose flour. Course Snack. Cuisine American. Keyword Bread. Prep Time 4 hours. Cook Time 40 minutes. Total Time 4 hours 40 minutes. Servings 2 loaves. Ingredients. 1 package active …
From hungrywanderlust.com


CLASSIC SANDWICH BREAD | REDPATH SUGAR
You can’t make a great sandwich without the perfect bread! Our classic recipe takes the mystery out of bread-making so you can enjoy the comforting aroma and incredible taste of homemade bread anytime. It’s like serving love by the slice. Prep Time . 25 minutes approximately 1.5 hours of rising time Cook Time . 30 to 35 minutes Redpath® Special Fine …
From redpathsugar.com


CLASSIC DONAIR SANDWICH | BEN`S
Preheat oven to 325˚F (160˚C) In food processor, pulse together ground beef, flour, olive oil, salt, pepper, paprika, oregano, garlic powder and onion powder until paste forms. 2. Pack and press mixture into greased 9- x 5-inch (23 x 12 cm) loaf pan. Bake for 1 1/2 to 2 hours or until instant-read thermometer reaches 160˚F (71˚C) when ...
From bensbakery.ca


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