Easy Soft Sandwich Bread with Instant Yeast
Straightforward two-loaf sandwich bread using a simple no-knead method. The dough relies on a long first rise and hydrated flour to develop structure without hand-working. Neutral oil keeps the crumb tender and soft, ideal for everyday sandwiches, toast, or simple buttered slices. Makes excellent use of pantry staples and minimal equipment. Perfect for home bakers seeking reliable, hands-off results without lengthy kneading.
Ingredients
- 6 cup unbleached all-purpose flourbread flour1:1higher-protein
creates chewier crumb
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2 ½ teaspoon instant dry yeast
- 3 cup water
- ⅓ cup neutral oil
- unsalted butter, for pans
Instructions
- 1
Whisk together flour, salt, sugar, and yeast in a large bowl.
- 2
Add water, then oil. Mix with a rubber spatula until liquid is absorbed and a sticky dough ball forms.
- 3
Cover bowl with damp towel or plastic wrap and let rise in a warm spot for 1 1/2 to 2 hours until doubled.
- 4
Preheat oven to 375F (375°F) and grease two 8.5x4.5-inch loaf pans generously with butter.
- 5
Using two forks, deflate the dough by releasing from bowl sides and pulling toward center. Rotate bowl as you work.
- 6
Separate dough into two equal pieces with forks. Lift each half with greased hands into a prepared pan. Do not cover.
- 7
Let pans rise at room temperature near the oven for 20-25 minutes until dough crowns the rim.
- 8
Bake for 40-45 minutes until tops are golden brown and firm to touch.
- 9
Remove from oven and turn loaves onto cooling rack. Let rest on sides for at least 15 minutes before slicing.
Tips
For best results, use water between 75-80F when mixing. Too cold slows fermentation; too hot kills yeast.
Greasing pans thoroughly prevents sticking and allows the dough to rise freely against the sides.
Tent pans loosely with foil if tops brown too quickly before the 40-minute mark.
Good to Know
Wrap cooled loaves tightly in plastic wrap or store in airtight bread bags at room temperature for up to 3 days. Freeze wrapped loaves up to 3 months.
Bulk dough can be refrigerated after mixing up to 12 hours; reduce initial rise to 1 hour at room temperature, then chill. Shape and bake from cold, adding 5-10 minutes to bake time.
Serve warm or at room temperature with butter, jam, deli meats, or cheese. Excellent toasted.
Common Mistakes
Use water that is too hot to avoid killing yeast.
Underfill pans to avoid dough overflowing during bake.
Skip the 15-minute rest to avoid dense, gummy interior.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use whole wheat flour?
Yes, but substitute no more than 25-30% of all-purpose flour with whole wheat to maintain softness. Whole wheat absorbs more water, so the dough may feel less wet initially.
What if my dough doesn't double in 2 hours?
Extend the rise in a warmer location, or loosely drape pans with plastic wrap during the second rise. Cold kitchens slow fermentation significantly.
How long does baked bread keep?
Room temperature in a bread bag or wrapped plastic for 3 days. Freezer-wrapped loaves stay fresh up to 3 months. Thaw at room temperature before serving.