6-ingredient White Sandwich Bread

Nothing is better than homemade bread and this recipe is both simple to follow and requires only a few common ingredients for an end result that is dangerously yummy!

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 24 servings

Calories: 104 kcal per serving

Ingredients

5 cups - all-purpose flour
1 tbsp - instant yeast (quick-rise)*
2 ½ cups - warm water
2 tablespoons - white sugar
2 teaspoons - salt
2 tablespoons - neutral-flavored cooking oil
1 tbsp - butter

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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