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Super Easy Soft Sandwich Bread
Recipe

7 INGREDIENTS • 8 STEPS • 3HRS 15MINS

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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
3HRS 15MINS
Total Time
$0.59
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unbleached All-Purpose Flour
6 cups
Unbleached All Purpose Flour
Kosher Salt
1 Tbsp
Kosher Salt
Granulated Sugar
1 Tbsp
Granulated Sugar
Instant Dry Yeast
1 Tbsp
Instant Dry Yeast
Water
3 cups
Lukewarm Water
Neutral Oil
1/3 cup
Neutral Oil
Unsalted Butter
as needed
Softened Unsalted Butter
for greasing pans
Nutrition Per Serving
VIEW ALL
Calories
269
Fat
6.3 g
Protein
6.5 g
Carbs
47.1 g
Add to plan
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Super Easy Soft Sandwich Bread
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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.
Cooking InstructionsHide images
step 1
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 (1 Tbsp). 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.
step 1 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 (1 Tbsp). 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.
step 2
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.
step 2 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.
step 3
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).
step 3 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).
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
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.
step 6 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.
step 7
Transfer the pans to the oven and bake for 40-45 minutes, until the tops are golden brown and firm to the touch.
step 7 Transfer the pans to the oven and bake for 40-45 minutes, until the tops are golden brown and firm to the touch.
step 8
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.
step 8 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.
Tags
Bread
Shellfish-Free
Vegetarian
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