Classic White Sandwich Bread
Three soft loaves of homemade white sandwich bread made with a potato flake sponge, sunflower oil, and one egg.
Equipment
- Stand mixer
- 3 loaf pans
- Wire rack
- Instant read thermometer
Ingredients
Main Ingredients
- 3 cup warm water 85 to 98 degrees F
- 1 ½ tbsp active dry yeast fresh yeast gives the ideal rise
- ⅓ cup instant mashed potato flakes plain
- 3 cup bread flour for the sponge
- ⅓ cup sunflower oil
- 1 tbsp salt
- ¼ cup organic cane sugar
- 1 large egg
- 4 ¾ cup bread flour added after the sponge rests
- 2 tbsp unsalted butter melted, for brushing the tops
Instructions
Cooking
- Make the sponge. Whisk the water, yeast, potato flakes, and 3 cups flour in the mixer bowl. Cover and rest for 20 minutes. Mix the dough. Stir in the oil, salt, sugar, and egg, then add 4 3/4 cups flour.
- Knead. Knead on low speed for 9 minutes, until tacky but smooth. Rise. Cover the oiled dough and let it rise for 35 minutes.
- Shape. Divide into 3 pieces, roll up jelly roll style, and place seam down in greased pans. Prick with a fork.
- Proof. Rise 20 to 25 minutes. Heat the oven to 350 degrees F.
- Bake. Bake 30 to 35 minutes, until 190 degrees F in the center.
- Finish. Brush with butter, cool 10 minutes in the pans, then cool completely on a rack.
Notes
Substitutions: Use all purpose flour for a softer crumb. Any neutral oil replaces sunflower oil.
Tips: The dough should be tacky. Tent with foil if the tops brown too fast.
Storage: Room temperature in a bag for up to 3 days. Freeze wrapped slices for up to 3 months.