This bread is light and soft and if you are a beginner at bread baking, this bread is for you! It’s perfect! You can use this base dough recipe and add a multitude of yummy concoctions, such as pesto and parm, sun dried tomato and white cheddar, raisins and cinnamon, cranberries and orange, etc….. The list goes on….
Classic White Sandwich Bread
Prep time
2
hours25
minutesCooking time
25
minutesYields 2 standard loaves or 1 large Pullman pan loaf
Ingredients
2 cups 2 Warm water
1 tbsp 1 Instant yeast
4 1/2 – 5/1/2 cups 4 1/2 – 5/1/2 Bread flour
1/4 cup 1/4 granulated sugar, divided
1/4 cup 1/4 Milk powder
2 tsp 2 Salt
2 tbsp 2 Oil + more for bowl
Directions
- In a mixing bowl, add water, yeast and 1 tbsp of the sugar and let ferment 10 minutes.
- When yeast is bubbly and happy, add the rest of the sugar, 4 cups of flour ,milk powder, salt and coconut oil. On speed 2 of your mixer, using dough hook attachment, mix everything together. Add flour 1/4 cup as needed until dough pulls away from the side of your bowl clean. Knead for 7 minutes.
- Form your dough ball by pulling the dough out slightly and then tucking under the ball a few times. Then put it on your counter and roll it on the counter with your hands cupped toward you, turn it a few times and put it in a well oiled bowl to rise.
- Cover and let the dough rise 1 1/2 – 2 hours in a warm place. Until doubled in size.
- Punch the dough down and divide in two, unless you are using the large Pullman pan . Pull the dough out into a rectangle the length of your pan. roll it up tightly and tuck in the ends.
- Set your oven to 350°
- Put your loaves into two well greased loaf pans. Pat them down slightly to fit your pan.
- Let them rise for another 30 minutes or so, until the loaves have a rise of 1 inch above the side of the pan. (Do NOT let it rise further, if it gets to big, it will collapse).
- When loaves have risen, bake for 25 to 30 minutes, until golden brown slightly. Don’t let it get too dark.
- Dump them out on to a cooling rack as soon as they come out of the oven. Cool completely before cutting in to them.
