Classic White Sandwich Bread
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This bread is wonderful for grilled cheese, sandwiches, toast and more. The soft texture makes it easy to slice through. The perfect loaf for the beginner as it's easy to learn and delicious.
Ingredients
- 3 ⅓ cups (500g) flour
- 1 ¼ cups (300mL) milk
- ¼ cup (60mL) oil
- 2 tbs (25g) sugar
- 2 tsp (7g) yeast
- 1 tsp (5g) salt
Instructions
- Mix sugar and yeast into the milk. Stir in oil.
- In a large bowl, stir together flour and salt.
- Add in the liquid mixture and stir by hand or with a spoon until a shaggy dough forms.
- Turn out onto a clean work surface and knead by hand until dough turns smooth, no longer sticks to your hand, stretches easily without tearing and can be easily shaped into a ball. Approximately 10 minutes.
- Place back in the bowl, cover and let rise 1 - 2 hours or until at least double in size.
- Lightly grease or spray a 9x5 (23x13 cm) loaf pan. This step is not necessary for non-stick pans.
- Shape dough into a rough rectangle and place seem side down in the pan.
- Cover with cling film or a damp cloth and let sit 45 minutes or until dough reaches top of the pan.
- While the dough is rising, preheat oven to 350F (180C.)
- Bake 35 - 45 minutes or until golden brown. Center of bread should read at least 190F (88C.)
- Cool completely before slicing.
Notes
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.