Simple Sandwich Bread

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Recipes

Simple Sandwich Bread
Serving Size:16|Prep Time:20minutes + rising|Cook Time:35minutes
Simple Sandwich Bread

Ingredients

  • 1 1/4 cup warm water about 110°F - warm to touch
  • 2 tablespoons sugar
  • 1 package dry yeast (¼ ounce or 2¼ teaspoons
  • 2 tablespoons Lulubelle's™ Creamery unsalted butter, room temperature
  • 2 teaspoons coarse salt
  • 3 cups unbleached flour additional as needed for kneading

Nutritional Information

  • Unbleached flours do not contain chemical agents used in bleached flours to speed up the aging process.
  • Unbleached flour has a denser texture than bleached flour, making it a good choice for yeast breads.

Directions

Print Recipe
  1. Preheat oven to 375ºF
  2. Place all ingredients in a large bowl. Mix well to combine using a large spoon. Turn dough out onto a lightly floured surface.
  3. Knead until smooth and elastic and no longer sticky.
  4. Place dough in a lightly oiled bowl, cover with a tea towel or lightly oiled foil, place in a warm spot and let rise until doubled in size (about 2 hours).
  5. Punch dough down in the bowl, cover and let rise again till doubled in size (about 1 hour).
  6. Generously grease a loaf pan with butter or vegetable shortening – be sure to get into all the corners!
  7. Put dough in the prepared loaf pan, and let rise until doubled in size (about 30 minutes).
  8. Bake until golden brown, about 35 minutes. Let cool to room temperature, slice, slather with butter and eat!

Chef's Narrative

A simple loaf of home-made sandwich bread! Crusty on top, soft on the inside, perfect for toast and sandwiches.

Recipe Substitutions

For a gluten free version, substitute gluten free flour. For a whole wheat version, use ½ whole wheat flour in place of the white flour.
Nutrition Facts:
Total Calories Per Serving: 110, Total Fat: 1.5g, Saturated: 1g, Trans Fat: 0g, Sodium: 240mg, Potassium: 30mg, Carbohydrate: 20g, Dietary Fiber: 1g, Protein: 3g
Allergens:
Milk, Wheat

Directions

Print Recipe
  1. Preheat oven to 375ºF
  2. Place all ingredients in a large bowl. Mix well to combine using a large spoon. Turn dough out onto a lightly floured surface.
  3. Knead until smooth and elastic and no longer sticky.
  4. Place dough in a lightly oiled bowl, cover with a tea towel or lightly oiled foil, place in a warm spot and let rise until doubled in size (about 2 hours).
  5. Punch dough down in the bowl, cover and let rise again till doubled in size (about 1 hour).
  6. Generously grease a loaf pan with butter or vegetable shortening – be sure to get into all the corners!
  7. Put dough in the prepared loaf pan, and let rise until doubled in size (about 30 minutes).
  8. Bake until golden brown, about 35 minutes. Let cool to room temperature, slice, slather with butter and eat!

Chef's Narrative

A simple loaf of home-made sandwich bread! Crusty on top, soft on the inside, perfect for toast and sandwiches.

Recipe Substitutions

For a gluten free version, substitute gluten free flour. For a whole wheat version, use ½ whole wheat flour in place of the white flour.
Nutrition Facts:
Total Calories Per Serving: 110, Total Fat: 1.5g, Saturated: 1g, Trans Fat: 0g, Sodium: 240mg, Potassium: 30mg, Carbohydrate: 20g, Dietary Fiber: 1g, Protein: 3g
Allergens:
Milk, Wheat

Ingredients

  • 1 1/4 cup warm water about 110°F - warm to touch
  • 2 tablespoons sugar
  • 1 package dry yeast (¼ ounce or 2¼ teaspoons
  • 2 tablespoons Lulubelle's™ Creamery unsalted butter, room temperature
  • 2 teaspoons coarse salt
  • 3 cups unbleached flour additional as needed for kneading

Nutritional Information

  • Unbleached flours do not contain chemical agents used in bleached flours to speed up the aging process.
  • Unbleached flour has a denser texture than bleached flour, making it a good choice for yeast breads.
 

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