This easy sandwich bread recipe uses only 5 ingredients and can be used with all purpose flour OR freshly ground flour!
This recipe makes one perfect loaf of sandwich bread!
Recently, I’ve preferred to use freshly ground whole wheat flour for this recipe, but I have used all purpose white flour for this recipe for years!
All purpose flour OR freshly ground — either flour works for this recipe!
I won’t make you wait — you can grab the recipe below, but be sure to read the whole blog post for some bread making secrets!
5 Ingredient Sandwich Bread
Ingredients
- 4 TBSP sugar
- 2 cups WARM water
- 2 TBSP yeast (or 1 packet)
- 1 TBSP salt
- 5-6 cups flour
- a little bit of butter to coat your bread pan
Instructions
- Mix together your yeast, sugar, and warm water in your stand mixer. Let sit for 5 minutes until foamy.
- Add in 5 cups of flour and salt into your stand mixer. Mix well.
- Slowly add in small amounts of flour while mixing in your stand mixer until the dough no longer sticks to the sides of the bowl. (add UP TO one more cup of flour only)
- Knead your dough (by hand or in your stand mixer) for 10 minutes.
- Allow your dough to rise in your mixer bowl for 30 minutes before punching down and kneading briefly.
- Preheat your oven to 350 degrees farenheit.
- Lightly butter a bread pan. Place your dough inside and cover with a clean towel.
- Allow your dough to rise for about 30 minutes, until your dough rises about 1 inch above your bread pan.
- Bake your bread in a 350 degree oven for about 40 minutes, or until your bread reaches a temperature between 180-190 degrees farenheit. (use a clean meat thermometer to check its internal temperature!)
- Remove your bread from the bread pan right away and allow it to cool completley before slicing.
First, proof your yeast!
The first thing you want to do is proof your yeast.
In other words, you will want to mix your yeast with WARM water and sugar. Let it sit for about 5 minutes until it is foamy.
This is a way of testing that your yeast is alive and well. The sugar really jump starts the yeast, too!
Starting a loaf of bread this way has produced me beautifully risen loaves of bread for years!
Then, add your flour and salt.
After you proof your yeast, add in your flour and salt!
Start with 5 cups of flour and combine well with your mixer.
Then, you can slowly add in a little extra flour, only just enough until the dough comes away from your mixing bowl!
As soon as your dough no longer sticks to your mixing bowl, stop adding flour.
I’ve added a picture of what this looks like. (see photo below!)
Continue kneading for about 10 minutes.
Let rise in your mixer bowl, then knead again.
Let your dough rise in your mixer bowl for 30 minutes.
Then, punch it down or knead it again.
Let your dough rise in a buttered bread pan.
Lightly butter your bread pan.
You can use a little olive oil instead of butter!
Don’t forget to coat the sides of your bread pan!
Put your dough into your bread pan, cover with a clean towel, and let rise for another 30 minutes.
Your bread should be about 1″ above the pan (see photo!). Depending on the temperature of your home, you may need a little more or a little less time.
Bake at 350 degrees!
Bake your bread in a preheated 350 degree farenheit oven for about 40 minutes.
The trick to getting bread out at just the right time is to use a clean meat thermometer to check the internal temperature!
Once your bread reaches somewhere between 180-190 degrees, it is fully cooked.
Using a meat thermometer to check the internal temperature of the bread has saved me from slicing open a loaf of bread only to discover that there is raw dough in the center!
Let your bread cool before slicing!
Remove your bread from the bread pan right away!
I have found that a cast iron bread pan makes freshly baked loaves of bread fall right out of the pan without any extra effort!
Allow your bread to cool completely before slicing it.
If you slice your bread while it’s still hot, you’ll get little gummy crumbs falling off of your bread, and you risk your loaf falling apart completely.
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