Classic Simple Sandwich Bread
This recipe yields a classic, simple sandwich bread that is perfect for everyday use. It has a soft crumb and a golden crust, making it ideal for sandwiches, toast, or as a side with your favorite meal.
Equipment
- large bowl
- wooden spoon or stand mixer with dough hook
- plastic wrap or kitchen towel
- 9x5-inch loaf pan
- instant-read thermometer
- wire rack
Ingredients
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast one packet
- 1.25 cups warm water 105-115°F / 40-46°C
- 1 teaspoon salt optional, for flavor
- 1 tablespoon sugar optional, to feed yeast and aid browning
Instructions
Instructions
- Combine warm water and yeast in a large bowl. Add a pinch of sugar if desired, and let it sit for 5-10 minutes until foamy.
- Gradually add flour to the yeast mixture, mixing until a shaggy dough forms. If using, add a pinch of salt.
- Turn the dough onto a lightly floured surface and knead gently for 5-7 minutes until smooth and elastic.
- Lightly grease the bowl, place the dough in it, and cover with plastic wrap or a kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled.
- Gently punch down the dough and shape it into a rectangular loaf. Place it seam-side down into a greased 9x5-inch loaf pan.
- Cover the loaf pan loosely and let it rise again for 30-45 minutes, or until nearly doubled and crowning above the rim.
- Preheat oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and the internal temperature is 200-210°F (93-99°C).
- Immediately remove the bread from the pan and cool completely on a wire rack before slicing.
Notes
For best results, ensure your yeast is fresh and active. The rise times can vary depending on the warmth of your kitchen. If you don't have an instant-read thermometer, you can tap the bottom of the bread; it should sound hollow when fully baked.