Name: 6-ingredient White Sandwich Bread
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 5 cups all-purpose flour; 1 tbsp instant yeast (quick-rise)*; 2.5 cups warm water; 2 tablespoons white sugar; 2 teaspoons salt; 2 tablespoons neutral-flavored cooking oil; 1 tbsp butter

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6-ingredient White Sandwich Bread

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Ingredients

Warning0 allergens identified

6-ingredient White Sandwich Bread

Instructions

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Instructions

In a large bowl, stir together 5 cups of flour and the yeast. In another bowl stir together the warm water, sugar, salt, and canola oil. Add to the flour/yeast and stir with a spatula until a loose dough is formed.

Turn onto a floured counter and knead for about 10 minutes, adding up to 1 more cup of flour to form a smooth, elastic dough. It is okay if the dough is still slightly sticky but it should not stick to your hands. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Grease 2 (9x5-inch) loaf pans with nonstick spray or butter. Once the dough has risen, punch down to deflate all air bubbles. Using a sharp knife, cut the dough into 2 equal pieces. Shape each piece of dough into a loaf and place each loaf in each prepared pan. Cover each pan with plastic wrap and then a dry towel and put in a warm place to rise for 45 minutes.

Preheat the oven to 350℉ right before the loaves are done rising. Bake the risen loaves together on the middle rack of the oven for 30-35 minutes or until golden brown on top and around the bottoms. Brush the loaves with a little melted butter as soon as they come out of the oven to add a glossy look and soften the crust. Let the loaves rest in their pans for 5 minutes before removing and transferring to a wire rack to finish cooling. Let the bread cool for at least 20 minutes before serving. Enjoy!

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Tips & Tricks (5)

Water Temperature is Critical 💧
Use water between 110-120°F to activate instant yeast properly; too hot kills it, too cold slows fermentation. Use a thermometer for accuracy.
Knead Until Silky Smooth 🙌
Knead for 8-10 minutes until the dough becomes elastic and springs back when poked; this develops gluten for a light, airy crumb structure.
Proof in a Warm Environment 🌡️
Place dough in an undisturbed, draft-free spot at 75-80°F for optimal rising; a turned-off oven with the light on works perfectly.
Score the Top Before Baking ✂️
Make a shallow cut down the center of shaped dough to guide steam release and create an attractive, professional-looking loaf with better oven spring.
Create Steam in the Oven 💨
Place a pan of boiling water on the lower rack during baking to create steam, which gives the crust a beautiful golden shine and crispy exterior.