Better than store bought, white sandwich bread.

  I've tried so many different recipes for homemade, better than store bought, quility white sandwich bread.  Some have been okay while others will forever be a brick in the wall.  At one time I was the proud owner of a bread machine which did a good job but lacked the soft texture that I longed for.  In addition this recipe has been abused to the extream by me and still produces a good loaf. 

• 1 Cup of water at 110*
• 2 Tablespoons of sugar
• 3/4 Teaspoons of salt
• 2 Tablespoons of oil
• 1 Tablespoons of yeast
• 3 Cups of A/P flour or bread flour

In a large bowl add 1 Tablespoon of yeast, 2 Tablespoons of sugar and one cup of water at 110 deg. Allow yeast to bloom.

Bloomed yeast will appear as foam

Add 3/4 Teaspoon of salt, 2 Teaspoons of oil and three cups of flour.  Mix well.  If you've made bread before this recipe will appear to be dry but if you have added every thing correctly it will come togather into a smooth elastic ball.  

Having a dry apparence is okay



Need for 5 minutes then allow it to rest for 10 minutes then kneed for 5 minutes again.

Gather the dough togather into a smooth ball and place into your bread pan.  If your using a non-stick pan just go with it, if not, be sure to butter and flour the pan before placing the dough in it.

 Yes, I'm using a non-stick pan and still butter and flour it.

Allow the bread to rise which will depend on how warm your kitchen is.  Normal time is between 45 minutes to 1 1/2 hours.  If your kitchen is cold like mine, you may need to warm your oven a few minutes and allow your bread to rise there.

Pre-heat your oven to 350 degrees.  Place your bread carefully into the center of the oven and allow to bake for 20 minutes.  Keep a check on the color and if it appears to be browning faster than you want place foil on the top.  At the end of 20 minutes pull the bread form the oven and thump the top, if it sounds hollow to the core your bread is finished if not return to the oven for 5 minutes.