Description
A budget-friendly, homemade sandwich bread that is soft, simple, and versatile for any meal.
Ingredients
- 1 cup hot water (about 105–115°F / 40–46°C)
- 2 tablespoons sugar
- 2–3/4 teaspoons active dry yeast
- 3 cups all-purpose flour or bread flour
- 1/4 cup vegetable oil or melted butter
- 1 1/2 teaspoons salt
Instructions
- Warm the water until it feels hot but comfortable against your wrist (105–115°F / 40–46°C). Stir in the sugar until dissolved.
- Sprinkle the active dry yeast evenly over the surface. Let sit 8–12 minutes until foamy and fragrant.
- Pour the foamy yeast mixture into the bowl of a stand mixer. Add the oil and salt.
- With the mixer on low, add the flour gradually, about 1 cup at a time, until a shaggy dough forms.
- Knead on low in the mixer for 3–4 minutes or by hand for 8–10 minutes, until the dough is smooth, slightly tacky, and elastic.
- Lightly oil a bowl, place the dough inside, turn to coat, and cover with a clean towel. Let rise in a warm spot until doubled in size, about 1½ hours.
- Punch down the dough to release excess air. Shape into an oval and place seam-side down in a greased loaf pan.
- Cover loosely and proof until the dough nearly doubles, about 1 hour.
- Preheat your oven to 350°F (175°C) while the dough finishes proofing.
- Bake the loaf for about 25 minutes, until golden-brown and reaching an internal temperature of 190°F (88°C).
- Remove the bread from the pan and cool on a rack for 20–30 minutes before slicing.
Notes
For a dairy-free loaf, use vegetable oil and water only. You can substitute half the white flour for whole wheat for added nuttiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American