Marie Saba

From My Kitchen To Yours

Sandwich Bread

It’s time to start making sandwich bread at home! With just a handful of simple ingredients and about 2 hours of rise time, you can have warm bread to share and enjoy.

For the yeast in this recipe, you can use three different types. My favorites are Rapid Rise (Instant Yeast) with Dough Enhancer and Rapid Rise (Instant Yeast). If you prefer to use traditional Active Dry Yeast, your dough will take a little longer to rise.

To knead the dough in this video, I use my stand mixer. For a full tutorial on making and kneading the bread, check out this video. If you prefer to knead by hand, knead on a lightly floured surface for about 8 minutes. (Looking for a no-knead bread? Check out this recipe and this video.)

For the bread loaf pan, I highly recommend this OXO ceramic-coated pan. The bread won’t stick at all and it’s so easy to clean! I use it for sandwich bread as well as quick breads like my favorite zucchini, apple, banana and pumpkin loaves.

Sandwich Bread

Ingredients

3 cups (420 g) bread flour
1 1/2 teaspoon (6 g) Kosher salt
1 Tablespoon (12 g) sugar
2 1/4 teaspoon (8 g) rapid-rise yeast
1 cup (236 ml) warm water + 2 Tablespoons (30 ml) more
2 Tablespoons (30 ml) olive oil

*Rapid rise yeast with dough enhancer or active dry yeast can also be used.

Instructions

Place flour sugar and salt in a medium bowl. Stir to combine. Add yeast and stir again.
Measure out 1 cup warm water (110-115 F or 43-46 C). Add olive oil to water. Pour liquids into bowl with dry ingredients and stir to combine. Add 2 Tablespoons more warm water if dough seems dry. Use your hands to bring dough into a ball. Knead a few times in the bowl. Dough will be sticky. Drizzle with olive oil to make it easier to work with.
Place the ball of dough in the bowl of a stand mixer with the bread hook attachment. Knead at level 2 for about 3 minutes. Stop the mixer and pull the dough off the dough hook. Lightly dust with flour if the dough is sticking to the sides of the bowl. Continue kneading at level 2 for 3 minutes more until you have a smooth ball of dough.
Drizzle olive oil in a large bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap, and let rise in a warm spot until doubled in size, about 60 to 90 minutes.
Remove plastic wrap. Punch down the dough. Gently move the dough from the bowl to the counter and stretch it into a 13×10” rectangle. Lightly oil a loaf pan. Fold dough into thirds (like a letter). Tuck edges under and use your fingers to seal any seams. Cover with a clean dish towel and let rise 30 to 60 minutes, or until dough has risen to about 1-inch above the edge of the pan.
Preheat oven to 375 F (190 C). Bake bread until golden brown, 35-40 minutes. Let bread cool in pan 5 minutes. Remove from pan and let cool on wire rack. Slice and enjoy!

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