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Recipe: Classic Oven White Sandwich Bread Recipe

home made bread loaf classic sandwhich white bread

I have to say of all the breads that I have made this has to be one of the easiest. I know I say that every time but it seems that making my own bread is rather simple. Making my own bread is just another way I am living that healthy lifestyle that I want for myself and my family.

Ingredients:

  • 1 1/3 to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups All-Purpose Flour
  • 1/3 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk granules

Literally throw all of your ingredients in the order listed above inside of your stand mixer with the hook attachment and mix.

bread dough in stand mixer white bread recipePlace dough in bowl and allow to rise for 60 minutes.

white bread recipe rise dough

After that 60 minutes you’re going to deflate the dough and put it into your loaf pan. Allow to rise another 60 minutes.

before after bread rise home made

Bake bread at 350 degrees for 20 minutes. After 20 minutes tent the bread with aluminum foil and cook for another 20 minutes.

homemade white bread

Classic Oven White Sandwich Bread Recipe

Ingredients
  • 1 1/3 to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk granules
  • *Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Instructions
  1. ) Mix all of the ingredients in the order listed, and mix and knead by hand, or using a stand mixer to make a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
  2. ) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it’s become quite puffy, though not necessarily doubled in size.
  3. ) Gently deflate the dough, and shape it into a fat 9″ log. Place it in a lightly greased 9″ x 5″ loaf pan.
  4. ) Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s crowned 1″ to 1 1/2″ over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  5. ) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
  6. ) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

5 Comments

  1. Jeanette on April 19, 2012 at 3:36 pm

    Made it today – so easy and divine-smelling! We couldn’t wait and already cut into it!



  2. christine jessamine on April 18, 2012 at 10:18 pm

    one thing I remember alot of growing up is my moms homemade old fashioned bread, I never have got around to asking for the recipe but this looks very close. yum!



  3. shelly peterson on April 18, 2012 at 6:12 pm

    There is nothing better than home made bread. I have never made it before but have tried it. So yummY!



  4. Andrea on April 18, 2012 at 10:31 am

    This looks so good, and easy to make!!!!



  5. Ely Aguilera on April 18, 2012 at 7:09 am

    I has never make sandwich bread, but this looks like a really easy recipe, I’ll try it.