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WORLD’S EASIEST HOMEMADE SANDWICH BREAD.

One hour start to finish is all you need to make the World’s Easiest Homemade Sandwich Bread. Don’t have a stand mixer? No problem! Just knead by hand in a couple minutes. With only 5 pantry ingredients, this recipe is so easy and thrifty, resulting in soft tender loaves of bread every time!

My friend Rebecca from Foodie with Family wrote another cookbook, this one called “Ready, Set, Dough!” all about easy bread making, and it’s amazing. If you’re someone who is bread-baking challenged or just simply afraid to use yeast, get your hands on this book and it will change your life.

This homemade sandwich bread recipe of hers is gold. I knew I would love it, because it’s really similar to my quick and easy pizza dough, in ingredients and simplicity. The process is just different, but with excellent results every time.

I’ve made this bread on so many occasions and figured now was the perfect time to share it with you, in case you’re having trouble locating bread at your local markets! Even if you can find pre-made bread, you should try it anyway – you won’t believe how easy it is!

WHAT INGREDIENTS DO I NEED FOR THIS SANDWICH BREAD

All-purpose flour
Instant or active dry yeast
Granulated sugar
Kosher salt
Olive oil
Water

HOW TO STORE SANDWICH BREAD

There is just nothing like freshly baked bread right from the oven! Unfortunately, bread really shouldn’t be left out for an extended period of time, because it gets stale. But you’ve got options for storing it.

If you’ve got yourself a breadbox (your grandmother probably had one!), definitely use it. These old fashioned contraptions do actually work because they allow bread to breathe without letting in air that typically dries the bread out.
Once cooled completely, double-wrap your bread loaves in clean plastic wrap, then store in a cool, dry place. But make certain there isn’t even a drop of moisture on the plastic, which can make the bread mushy or moldy.

Homemade Sandwich Bread

Ingredients

6 cups all purpose flour , scooped and leveled
2 tablespoons instant or active dry yeast
2 tablespoons granulated sugar
1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
2 cups very warm water (about 120 degrees F)
1/4 cup extra-virgin olive oil , divided

Instructions

In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Then add in the water and 2 tablespoons of the olive oil; mix together with a sturdy wooden spoon until a shaggy dough forms.
Turn out onto a clean surface and knead until the dough comes together and becomes smooth, about 4 minutes.
Form a smooth dough ball and return to the mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Divide the dough in half and form into two loaf shapes; place loaves into two standard-size loaf pans.
Drizzle each with a tablespoon of the remaining olive oil, then slash the tops of the loaves about 1/4-inch deep with a sharp knife.
Place loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it.
Close the oven, set the heat at 400 degrees F, and start a timer for 40 minutes.
After 40 minutes, remove the pans from the oven, carefully transfer bread out of the pans and onto a cooling rack to cool completely.
Slice and enjoy!

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