Alright guys, so a few months back I told you that I had found the bestÂ homemade white sandwich bread recipe.Â But I lied. THIS is the best white sandwich bread recipe. It’s the new favorite in our house. It’s a bit sweeter than the previous recipe that I had posted, but I think it’s also more moist and fluffy than the first one too. The sweet smell of fermentation and yeast fills the house on chilly December days.Â I could probably make this bread all day every day and eat every last bite… and gain 300 pounds. Then eat my way out of the house and go to the grocery store to get more yeast to make more of this bread. It’s that good, folks. But for real, this is sweeter than your average white sandwich bread. But it’s the holidays, so who the hell cares?
Here’s What You Need:
- 2 cups warm water
- 2/3 cup white sugar (I told you it was sweet)
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
In a large mixing bowl, whisk together your warm water, sugar and yeast until it is all dissolved. Let it proof for 8-10 minutes until the yeast is all foamy and excited.
Once the yeast is proofed, add in the oil, salt and flour one cup at a time. However, I like to put in about two cups of flour before I put in the salt because salt will kill yeast so to be on the safe side, I add it in after there’s some flour mixed in with the yeast. Mix the yeast until a soft ball forms then transfer to a floured surface to knead.
Knead until the dough is smooth (not sticky) and all flour is incorporated. Be sure to not over-knead your dough. Otherwise, your yeast wont be able to do it’s thing in the next step. Once it’s good and ready, place the dough ball in a greased bowl and turn to coat with oil. I usually just spray the boil with a non-stick olive oil spray and that usually does the trick.
Place a damp cloth or saran wrap over the bowl and let it rise until it’s doubled in size. A lot of recipes will say to let it rise one hour, but you really want to keep an eye on it until it’s doubled in size. You don’t want your dough baby to grow up too fast and over-proof or else it won’t rise during the last proof, right before it goes into the oven… and that’s where it counts.
After it is done rising, punch that sucker down! Get excited.. you’re only an hour and a half away from tasting that sweet, yeasty goodness. Now, you can divide the dough into two regular size loaf pans but I have a pretty sweet 12×4.5 Walton pan and I can fit all of the dough into that pan and make one large loaf. Once you have your dough formed into the loaf pans, let it rise about an hour, or until the dough is an inch above the edge of the pan.
Now you’re ready to go. Bake at 350 degrees for 30 mins. Then hold onto you hats. And your waist lines. There’s a reason why this is the new favorite bread in the house.. and you’ll have to taste it for yourself to find out why!