Homemade White Sandwich Bread
There are few things I love more than Homemade White Sandwich Bread. First, the smell of homemade bread baking is something that Yankee Candle should consider making. Also, homemade bread is a serious comfort food of mine. I love it fresh from the oven, toasted, or dunked into my favorite soup.
For the past few years, at Christmas time, I have started gifting loaves of this bread to co-workers and friends. Usually, I spend the weekend before Christmas turning my kitchen into a bread factory baking 7 to 8 batches of this Homemade White Sandwich Bread.
Each batch makes three 8-inch loaves, but if you want a slightly bigger loaf make two 9-inch loaves. Both equally great, but three loaves allow me to spread the love to more people.
But please be warned, once you start sharing the bread love, you will be bombarded with requests to bring more!
Homemade White Sandwich Bread
Ingredients
- 3 cups Water, lukewarm
- 1/4 cup Sugar
- 1 1/2 Tbsp Active-Dry Yeast
- 1/3 cup Olive Oil
- 1 Tbsp Salt
- 7 1/2 to 9 cups All-Purpose Flour
Instructions
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In a large bowl, dissolve yeast and sugar into water. Let stand 5-10 minutes.
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Mix in the oil and salt.
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Add the flour, one cup at a time, mixing and kneading until the dough is smooth and elastic.
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Put dough into a greased bowl, cover, and let rest until doubled (about one hour).
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Punch dough down, divide and form into 3 individual loaves. Place the loaves into 3 greased 8-inch bread pans.
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Cover the bread pans and let rest until the top of the dough is an inch or two above the pan rim. About 45 minutes to 1 hour.
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Bake at 375°F for 25 minutes or until golden brown.
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Immediately remove the loaves from the bread pans and place onto a cooling rack.
I need lessons on making this bread!!!! Your house or mine 😊
I’m game! I haven’t seen your house in town yet, so maybe we should break in the new kitchen.
Wonderful recipe! Easy to make and so delicious!!
Melissa I’m so glad you enjoyed the recipe! It is one of my favorites.
This recipe looks simply delicious and I’d love to try it. However, I feel rather unsure as to the exact measurement of the “cup” used.
Could you please enlighten me… I’m all ready to start.
Thanks so much!
Great question Shelley. With bread recipes the flour amount needed can vary day to day (based on the weather) and your location (elevations). Add the flour one cup at a time until you reach the “lower amount”. In this case, 7 1/2 cups. If the dough is still sticky and not yet “coming together” as you knead, add more flour (about a 1/2 cup at a time going forward), until the dough becomes smooth and elastic feeling. This could take up to the “higher amount” of flour, the 9 cups total. Good luck!