Description
Hearty Pioneer Woman White Sandwich Bread delivers classic comfort from scratch with simple ingredients. Homemade warmth fills kitchens as golden loaves promise delightful slices perfect for sandwiches and toast.
Ingredients
Scale
Bread Base Ingredients:
- 5 ¼ cups (660 grams) all-purpose flour
- 2 cups (480 milliliters) warm water
- 2 ¼ teaspoons (7 grams) active dry yeast
Flavoring and Enriching Ingredients:
- 4 tablespoons (57 grams) butter, melted
- 1 tablespoon (12 grams) sugar
- 2 teaspoons (10 grams) kosher salt
Additional Preparation Ingredients:
- Butter for greasing the bowl and loaf pans
- Additional flour for kneading
Instructions
- Awaken the yeast by dissolving it in 2 cups of warm water (110°F or 43°C), creating a smooth, bubbling base. Incorporate melted butter, sugar, and salt, stirring until the mixture becomes uniform and fragrant.
- Introduce flour gradually, blending one-third at a time with the liquid mixture. Use a wooden spoon to create a cohesive, smooth batter, ensuring no dry flour pockets remain.
- Transfer the developing dough onto a flour-dusted surface. Knead with rhythmic, pressing motions for 8-10 minutes, transforming the sticky mass into a supple, elastic dough that springs back when touched.
- Nestle the kneaded dough into a generously greased bowl, draping it with a clean kitchen towel. Allow the dough to rest and expand in a warm, undisturbed environment for approximately 60 minutes, or until it has dramatically increased in volume.
- Gently deflate the risen dough with careful punches. Divide the dough into two equal portions, shaping each into a smooth, elongated loaf that will fit comfortably in a greased 9-inch by 5-inch (23 centimeters by 13 centimeters) baking pan.
- Position the formed loaves in their respective pans, covering them loosely. Let them undergo a second rising period of 40-45 minutes, watching as they become puffy and nearly double their original size.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Bake the loaves for 30-35 minutes, monitoring their transformation into golden-crusted treasures that emit a hollow sound when gently tapped.
- Carefully extract the baked loaves from the oven, immediately transferring them to a wire cooling rack. Allow the bread to cool completely for at least 1 hour before slicing, preserving its delicate internal structure.
Notes
- Cool the loaf completely on a wire rack to prevent soggy bottoms and maintain a crisp crust texture.
- Slice bread only after it has cooled for at least 30 minutes, allowing internal moisture to stabilize and prevent gummy texture.
- Knead dough until it becomes smooth and elastic, developing gluten structure without overworking the mixture.
- Stop adding flour when the dough feels slightly tacky but doesn’t stick to your hands, ensuring a tender final product.
- Verify yeast’s freshness by checking the expiration date and storing in a cool, dry place to maintain its active properties.
- Measure water temperature precisely between 105°F and 115°F using a digital thermometer to activate yeast without killing it.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg