Name: super easy soft sandwich bread
Ingredients: 6 cups unbleached all-purpose flour ((See Recipe Notes for weight in grams)); 1 tablespoon kosher salt; 1 tablespoon granulated sugar; 2 1/2 teaspoons instant yeast; 3 cups lukewarm water; 1/3 cup neutral oil; softened unsalted butter, for greasing pans

It really is not difficult to make your own bread. It’s all about giving it a try. After a bit of practice, you’ll be a pro and wonder why you haven’t been doing this all along. Especially with this Super Easy Soft Sandwich Bread.

It takes only about ten minutes of hands-on time. Really.

Let’s talk about the ingredients.

Unbleached all-purpose flour
Kosher salt
Granulated sugar
Instant yeast
Lukewarm water
Neutral oil
Unsalted butter

The list is a short one …with the star of the show being the flour. I always use flour that is organic, non-GMO and free of glyphosate. Always. Unfortunately, the readily available brands that you find in your local market simply don’t qualify.

For me, this commitment is a strong one for several reasons. Maintaining good health by removing as many toxins from my everyday diet as possible goes without saying but better yet… my gluten-intolerant loved ones are able to enjoy my homemade goodies with no unpleasant reactions. Turns out they are not able to tolerate the toxins found in most of our grains. The gluten may not be the culprit, after all.

I won’t go on and on talking about all of this. Instead, I’ll leave you with a few links to well-researched articles on this very thing. For your spare time…

The flour that I’ve used here is an all-purpose variety imported from Italy… Antimo Caputo Chef’s Flour. It’s available in some specialty markets & bakeries and can be ordered online. It is glyphosate-free and truly is my favorite imported flour. And they’re not even paying me to say that!

My other personal favorite is produced here in the US. The Sunrise Flour Mill is located in Minnesota and even though I haven’t seen it in any stores in my area, you can easily order directly from them. Their ordering process is well designed and the shipments typically arrive within the week. They produce exclusively organic heritage grains and privately test their wheat for the presence of glyphosate.

So folks, the bottom line here is that when I make my own bread, I know exactly what I’m offering to my loved ones.

Let’s get started on our Super Easy Soft Sandwich Bread…

In a large bowl, whisk together the flour, salt, sugar & yeast.
Add the water, followed by the oil.
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.

It really is as straightforward as it looks. Combine the dry ingredients with a whisk. Add the wet ingredients and mix with a rubber spatula until the liquid is absorbed. Takes about five minutes. Cover the bowl and let it rest for about two hours. It will literally double in size.

Take a look…

Set a rack in the middle of the oven and preheat it to 375°F.
Grease two 8.5 x 4.5-inch loaf pans generously with the softened butter.
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 the forks and working from the center out, separate the dough into two equal pieces.
With greased hands lift each half of 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 to 25 minutes, until the top of the dough just crowns the rims of the pans.

You can simply eyeball the amount in each pan to be sure they are equal, but I find that weighing each pan on my digital food scale is helpful.

Let the pans sit in a warm, draft-free spot (uncovered) for about 25 minutes, until the top of the dough just crowns the rim of the pans.

Transfer the pans to the oven.
Bake for 40 to 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 slicing.

About halfway through the baking process, your kitchen will be filled with the most amazing aroma.

When the tops of the bread are golden brown and firm to the touch, your Super Easy Soft Sandwich Bread is done.

As tempting as it may be, give the bread some time to cool down before slicing it. It will definitely be worth the wait.

I can’t take credit for the recipe for this Super Easy Soft Sandwich Bread. I found it in Bread Toast Crumbs by Alexandra Stafford, which just happens to be on my current list of favorite cookbooks. Not only is it loaded with recipes for unlimited no-knead breads but also enticing ideas for meals and treats to go along with those amazing breads.

How awesome is this?

This bread truly is as moist and delicious as you are imagining it to be. Perfect for sandwiches, as is or toasted. Love French Toast? Slice this a bit thicker and give it a try. In fact, this Broiled Savory French Toast is one that is so worth the effort.

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 in the freezer until needed.

5 from 1 vote

super easy soft sandwich bread

Recipe from Bread Toast Crumbs, by Alexandra Stafford

Make your own healthy, delicious, preservative-free bread with very little hands-on time.

Servings 2 standard loaves

Author Rosemary Stelmach

Ingredients

6 cups unbleached all-purpose flour (See Recipe Notes for weight in grams)
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 1/2 teaspoons instant yeast
3 cups lukewarm water
1/3 cup neutral oil
softened unsalted butter, for greasing pans

Instructions

In a large bowl, whisk together the flour, salt, sugar & yeast. Add the water, followed by the oil. 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°F. Grease two 8.5 x 4.5-inch loaf pans generously with the softened butter. 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 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 to 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 to 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.

Recipe Notes

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.
When using a generic all-purpose flour in baking, follow the guidelines offered by the creator of the original recipe. In this case, the weight detailed in the book is 768 grams. When using the imported flour, that amount would have made the dough too wet.
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.

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