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Simple Sandwich Bread

My daughter asked me to make bread with her again.  After looking through various recipes, she decided that we should make sandwich bread.  I like this recipe, because it has only 6 ingredients mixed in one bowl and you brush melted butter on the loaves before baking.  This recipe, which comes from Betty Crocker’s Cookbook, makes two traditional white loaves of bread that are perfect for sandwiches.  Enjoy!

Ingredients

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6 to 7 cups of all-purpose or unbleached flour (If you are using self-rising flour, omit the salt)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening

2 packages regular or quick-acting active dry yeast

2 1/4 cups very warm water (120 to 130 degrees)

1 tablespoon melted butter

Instructions

In a 4-quart bowl, mix 3 1/2 cups of flour with the sugar, shortening, salt, and yeast.

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Add warm water.

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Beat on  medium speed for 1 minute, scraping the bowl frequently.  (I used the dough hooks on my portable mixer.)  Beat on medium speed for 1 minute, again scraping the bowl frequently.  Stir in enough of the remaining flour, 1 cup at a time, until the dough is easy to handle.  (I added 3 more cups.)

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Turn dough onto lightly floured surface.

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Knead until smooth and elastic, about 10 minutes.  Place kneaded dough in a greased 2 1/2-quart bowl. Once in the bowl, turn dough so that the greased side faces up.  Cover with a dish cloth and place in a warm place until dough has doubled, about 40 to 60 minutes.  (Dough is ready if an indentation remains when touched.)

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Punch down dough and divide in two halves.  Let rest 5 minutes.

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On lightly floured surface, flatten each half with your hands or a rolling pin into a rectangle measuring 18 inches by 9 inches.

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Fold 9-inch sides crosswise into thirds, overlapping sides.

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Roll up tightly toward you, beginning at open end.

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Pinch edge of dough into roll to seal well.  Press the ends of each loaf with hands to seal.  Fold ends under loaf.

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Grease two loaf pans (9 x 5 x 3 inches or 8 1/2 x 4 1/2 x 2 1/2 inches).  Place each loaf, seam side down, in a greased pan.  Brush loaves lightly with melted butter.

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Let rise until doubled, 35 to 50 minutes.

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Adjust oven rack so that, when loaves are placed in oven, the tops of the pans are at the center of the oven.  Heat oven to 425 degrees.  Place loaves on adjusted rack and bake until golden brown and loaves sound hollow when tapped, 25 to 30 minutes.  When done, remove from pans.  Cool on wire rack.

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Simple Sandwich Bread
Author: 
 
My daughter asked me to make bread with her again. After looking through various recipes, she decided that we should make sandwich bread. This recipe is great because it has only 6 ingredients all mixed in one bowls. This recipe, which comes from Betty Crocker's Cookbook, makes two traditional white loaves of bread that are perfect for sandwiches. Enjoy!
Ingredients
  • 6 to 7 cups of all-purpose or unbleached flour (If you are using self-rising flour, omit the salt)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages regular or quick-acting active dry yeast
  • 2¼ cups very warm water (120 to 130 degrees)
  • 1 tablespoon melted butter
Instructions
  1. In a 4-quart bowl, mix 3½ cups of flour with the sugar, shortening, salt, and yeast.
  2. Add warm water.
  3. Beat on medium speed for 1 minute, scraping the bowl frequently. (I used the dough hooks on my portable mixer.) Beat on medium speed for 1 minute, again scraping the bowl frequently. Stir in enough of the remaining flour, 1 cup at a time, until the dough is easy to handle. (I added 2 more cups.)
  4. Turn dough onto lightly floured surface.
  5. Knead until smooth and elastic, about 10 minutes. Place kneaded dough in a greased 2½-quart bowl. Once in the bowl, turn dough so that the greased side faces up. Cover with a dish cloth and place in a warm place until dough has doubled, about 40 to 60 minutes. (Dough is ready if an indentation remains when touched.)
  6. Punch down dough and divide in two halves. Let rest 5 minutes.
  7. On lightly floured surface, flatten each half with your hands or a rolling pin into a rectangle measuring 18 inches by 9 inches.
  8. Fold 9-inch sides crosswise into thirds, overlapping sides.
  9. Roll up tightly toward you, beginning at open end.
  10. Pinch edge of dough into roll to seal well. Press the ends of each loaf with hands to seal. Fold ends under loaf.
  11. Grease two loaf pans (9 x 5 x 3 inches or 8½ x 4½ x 2½ inches). Place each loaf, seam side down, in a greased pan. Brush loaves lightly with melted butter.
  12. Let rise until doubled, 35 to 50 minutes.
  13. Adjust oven rack so that, when loaves are placed in oven, the tops of the pans are at the center of the oven. Heat oven to 425 degrees. Place loaves on adjusted rack and bake until golden brown and loaves sound hollow when tapped, 25 to 30 minutes. When done, remove from pans. Cool on wire rack.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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