Easy Slicing White Sandwich Bread
September 09, 2012
"This is a very reliable and basic recipe for white sandwich bread, perfect for sandwiches or toasted with butter and jam. Very kid friendly. This recipe makes two loaves, about 10 slices per loaf."
- Serving Size: 1 (61.6 g)
- Calories 163.1
- Total Fat - 2.3 g
- Saturated Fat - 1 g
- Cholesterol - 3.3 mg
- Sodium - 78.6 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 1.4 g
- Sugars - 0.8 g
- Protein - 4.1 g
- Calcium - 13.2 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Heat milk in a small saucepan until warmed through; remove from heat and stir in sugar and shortening; allow to cool to lukewarm.
Sprinkle yeast over warm water; mix well to dissolve, then aside to activate, about 5 minutes.
In a large mixing bowl, pour the milk mixture and stir in 3 cups of the flour, followed by the yeast mixture.
Using an electric mixer, beat for 2 minutes (or stir with a wooden spoon until mixture is very smooth and batterlike).
Add in enough remaining flour, a little at a time, until a shaggy dough forms, one that leaves the sides of the bowl as you mix.
Dump the dough onto a floured board, cover, and let rest for 10 minutes.
Knead dough with floured hands, working in more of the remaining flour as needed to keep the dough from sticking, for about 8-10 minutes, or until the dough is smooth and elastic.
Place ball of dough into a large greased bowl, flip over to grease the top; cover with plastic wrap and let rise until doubled in bulk (about 45 minutes for rapid rise yeast, and 1 1/2 hours for regular active dry yeast).
Punch the risen dough down, cover, and let rise until doubled again, about 23 minutes for rapid rise or 45 minutes for active dry yeast.
Divide dough into 2 balls and form each into a loaf shape; place each into a 9x5" greased loaf pan; cover with greased plastic wrap and let rise until the dough rises above the edges of the pan, about 30 minutes to 1 hour for rapid rise, 1- 1 1/2 hours for regular active dry yeast.
Bake for 35 minutes in a preheated 400 F oven until golden brown.
Let bread cool on wire racks at least 15 minutes before attempting to slice.
Tips & Variations
No special items needed.