the baker upstairs: the best white sandwich bread

11.04.2015

the best white sandwich bread

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People ask me all the time how long I've been cooking, and the answer is that I honestly don't know. I remember baking a lot of cookies as a child and teenager, but after we got married it was a bit of a shock to find that we couldn't subsist on chocolate chip cookies alone. :) Our first few years of marriage, we ate a lot of processed food, which was not great for us (but was quick and easy!). After my daughter was born, I really wanted to focus on healthy eating, so I worked hard on learning to cook. I read all the cooking blogs I could find, I bought dozens of cookbooks, and I had fun coming up with new things for dinner every night. I definitely had some ups and downs, and my husband can attest that there were multiple inedible dinners. After a couple of years, though, I was pretty confident in following pretty much any recipe and was getting good results most of the time. I still feel like I am definitely learning and growing as a cook, and my skills are improving all the time. However, there are a few recipes that I feel like I have perfected. These are my tried and true recipes that I make all the time and that have consistently perfect results. First, my chocolate chip cookies. Second, my vanilla cupcakes. And lastly, this white sandwich bread!


This bread is exactly what I want in a sandwich bread. It's tough enough to stand up to sandwich fillings, but also soft and tender. The texture and taste are perfect. It makes three loaves and freezes beautifully, which means I can always have delicious bread waiting for me in the freezer. I've made this bread dozens of times now, and it has come out perfectly every single time. I really have no interest in trying any other recipe, because this one is simply perfect!



The Best White Sandwich Bread

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of a stand mixer or a large bowl, dissolve yeast in warm water with a teaspoon of the sugar. When the yeast is bubbled and foamy, mix in the rest of the sugar, the salt, the butter, and the warm water. Slowly mix in 5 cups of flour, mixing on low speed until smooth. Gradually add remaining flour, adding just enough to make a smooth and slightly sticky dough. Knead on low speed for 10 minutes. Lightly grease a large bowl with cooking spray. Place dough in the greased bowl and turn to coat with spray. Cover and let rise in a warm place for one hour.

Preheat oven to 425. When the dough has risen, punch it down and divide into three equal sized pieces. Roll each piece into a rectangle on a lightly floured surface. Roll each rectangle up into a cylinder, and place each seam-side down in a lightly-greased bread pan (I used 9 inch bread pans). Cover and let rise in a warm place for one hour.

When the loaves have risen, place them in the preheated oven and bake 15 minutes. Cover the tops of the loaves with foil to prevent excessive browning, and bake another fifteen minutes. Remove from oven and brush with melted butter. Let cool before slicing.

recipe via The Curvy Carrot


21 comments :

  1. Can you cut this recipe down to just make one loaf at at time?

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    1. I would assume that you can, although I have never tried it. Good luck! :)

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  2. Do you freeze the dough for later use or do you freeze the baked bread? If baked, then how do you thaw?

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    1. I freeze the baked bread. I let it cool, then slice it and freeze it. We usually just pull out slices as we need them for toast, but if you want to thaw the whole loaf at once, I would suggest thawing it in the fridge overnight. I find that it has the best taste and texture that way.

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  3. I made this recipe tonight, I may have ran out of flour (maybe a cup and a half off) so it was fairly sticky... BUT, I made it work, let it rise (a lot), and followed the directions the rest of the way. I am currently letting it cool on my cooling rack but so far so good and can't wait to try it! Thanks!

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  4. Have you tried shaping small balls of this dough for buns? I'm letting the mixer knead the dough right now and am going to try shaping later. I'll let you know how it turns out, but I was wondering if you'd attempted it.

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    1. I haven't tried that before. Let me know how it turns out!

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    2. I just tried this in a muffin tin and they worked great!

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  5. Hi Alicia, I was wondering if I could use white wheat flower for this recipe.

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    1. I assume it would work okay, but it would probably make for a denser loaf. If it were me, I might try replacing half of the white flour with wheat flour and seeing how it goes.

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  6. It's baking...so satisfying and smells wonderful! Thanks for the recipe.

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  7. Hello! I was wondering if you've ever tried doing this recipe in a bread machine? :)

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    1. I don't own a bread machine, so I haven't tried it. If you do try it, let me know how it works!

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  8. I'm thinking of making this in a bread machine. Any ideas or thoughts?

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  9. Do you know the carb count per serving? Or even the whole loaf?

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  10. I made the bread two days ago and its gone the family loved it,im in the process of doing it again .The recipe is awesome

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  11. I made this recipe today and it turned out wonderfully. I also love that it makes 3 loaves. Most recipes I find are for 2 and that just isn't enough for us lol. I'll be making this again next weekend!

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  12. What's the recipe if we used instant yeast?

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    1. I don't have a lot of experience with instant yeast, but I would assume that you could just mix the yeast, water, sugar, salt, butter, and 5 cups flour, and then proceed from there with the recipe as written.

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  13. This recipe was too much for my kitchen aid. I recomend using something larger...

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    1. It works well in my KitchenAid, so I'm guessing we have different size bowls. Mine is a 6 quart. If your bowl is smaller than that, it may be a tight squeeze or not work.

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