Classic White Sandwich Bread
This Classic White Sandwich Bread recipe is soft, fluffy, and versatile, perfect for sandwiches or toasted with butter and jam.
Ingredients
For the dough
- 3 cups warm water (85-98°F)
- 2 Tbsp dry active yeast Make sure the yeast is fresh for the best rise.
- ⅓ cup instant mashed potatoes
- 3 cups bread flour
- ⅓ cup sunflower oil
- 1 Tbsp salt
- ¼ cup organic cane sugar
- 1 large egg
- 4 ¾ cups bread flour Used after the sponge has risen.
Instructions
Preparation
- In the bowl of a stand mixer, whisk together 3 cups of warm water, 2 Tbsp yeast, 1/3 cup instant mashed potato flakes, and 3 cups bread flour to make the sponge. Cover and let it sit for 20 minutes.
- After 20 minutes, stir in 1/3 cup sunflower oil, 1 Tbsp salt, 1/4 cup sugar, and 1 egg until well combined.
- Add 4 3/4 cups bread flour and knead for 9 minutes at low speed. The dough will be tacky.
- Gather the dough into a ball, lightly oil the bowl and the top of the dough, cover, and let it rise for 35 minutes.
- Transfer the dough onto a pastry mat and divide into 3 equal pieces. Flatten each piece into a rectangle and roll it up jelly-roll style.
- Place the dough into lightly greased bread pans or on parchment paper. Prick the dough with a fork to remove air bubbles.
- Allow the bread to rise for 20-25 minutes. Preheat the oven to 350°F about 5 minutes before baking.
Baking
- Bake the loaves for 25-30 minutes or until the internal temperature reaches 190°F.
- Butter the tops as soon as the loaves are removed from the oven. Cool in the pans for 10 minutes, then cool completely on a wire rack before slicing or storing.
Notes
Store completely cooled bread in a plastic bag or airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap or foil for up to three months. Variations can include adding herbs, seeds, or whole wheat flour for a healthier option.