Super Easy Soft Sandwich Bread

This Super Easy Soft Sandwich Bread takes only about ten minutes of hands-on time and is unbelievably moist and delicious. Perfect for sandwiches, as is, or toasted. Love French Toast? Slice this a bit thicker and give it a try.

Total Time

3hr 15min

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0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

6 cups

Unbleached All Purpose Flour

•

1 Tbsp

Kosher Salt

•

1 Tbsp

Granulated Sugar

•

2 tsp

Instant Dry Yeast

•

3 cups

Lukewarm Water

•

1/3 cup

Neutral Oil

•

as needed

Softened Unsalted Butter

Cooking Instructions

In a large bowl, whisk together the Unbleached All Purpose Flour (6 cups) , Kosher Salt (1 Tbsp) , Granulated Sugar (1 Tbsp) , and Instant Dry Yeast (2 tsp) . Add the Water (3 cups) , followed by the Neutral Oil (1/3 cup) . Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 1/2 to 2 hours, until the dough has doubled in size.

Set a rack in the middle of the oven and preheat it to 375 degrees F (190 degrees C). Grease two 8.5x4.5-inch loaf pans generously with the Unsalted Butter (as needed) .

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.

Using your two forks and working from the center out, separate the dough into two equal pieces. With greased hands lift each half of the dough into a prepared pan. Do not cover the pans.

Let the dough rise in the pans on the countertop near the oven (or another warm, draft-free spot) for 20-25 minutes, until the top of the dough just crowns the rims of the pans.

Transfer the pans to the oven and bake for 40-45 minutes, until the tops are golden brown and firm to the touch.

Remove the pans from the oven and turn the loaves out onto a cooling rack. Let them rest on their sides for at least 15 minutes before carving.

Author's Notes

Serves 2 standard loaves.

Since this bread contains a small amount of oil, it will stay fresh and moist for several days in a bread box or lightly wrapped in a paper or cloth bag. If you still have some left after that – highly unlikely – wrap it well and store it in the freezer until needed.

If using a digital food scale to measure the weight of the flour, it can vary depending on the particular flour used. In this presentation, I used imported Italian flour, which weighs in at 150 grams per cup, thereby using a total of 900 grams.

It is good practice, when experimenting with different flours, to make some notes on the various weights so that you can easily make the necessary adjustment.

Nutrition Per Serving

CALORIES

269

FAT

6.3 g

PROTEIN

6.5 g

CARBS

47.1 g