The Perfect Sandwich Loaf

sandwich bread

Since I got that wicked birthday present known as ‘present of awesomeness’ aka, Kitchen Aid stand mixer, I’ve been using it for everything!
There was a white bread recipe in the little cookbook that came with it.  I made it, it was ok, but it wasn’t quite ‘the one’.  I did some searching and after trying out a few recipes, making my own adjustments, this is the happy sandwich loaf recipe that I am making my go to!  It’s soft enough like you want homemade white bread to be, but it wont fall apart if you slice it, toast it, butter it, sandwich it… you get the idea!  Next time I am going to make hamburger buns from it.  Perhaps with a salt-water wash to give it a nice crusty top.  But that’s for another day lol.

6 cups all purpose flour (plus extra for kneading)
1 Tbsp kosher salt
1 pkg of active dry yeast
2 cups very warm water
1 Tbsp extra virgin olive oil (plus a little extra for brushing on dough etc)
1/4 cup (scant) liquid honey

1.  Measure out the salt, flour and yeast into the mixing bowl, reserving 1/2 cup of the flour.

2.  Using the dough hook, turn on the mixer for 10 seconds to mix all the dry ingredients together.  Turn it off and add the honey, olive oil and water.  Turn on mixer to the second speed and let it go for 1-2 minutes so that it is well combined.  Turn off mixer.  It will look sticky.

3.  Cover up the mixer with a cloth and let it nap for 10 minutes.

4.  Add the remaining 1/2 cup of flour and turn mixer on second speed for another 2 minutes.  The dough should pull away from the sides of the bowl.  It will still be somewhat sticky.

5.  Turn the dough out onto a floured surface and knead a few times to get rid of air bubbles.  It shouldn’t feel very sticky after kneading.

6.  Put the dough in a lightly oiled bowl, turning to coat the dough.  Cover with plastic wrap, and lay a kitchen towel over top.  Let the dough do it’s thing in a warm, draft free space for 1 hour or until doubled in size.

7.  You can see how much it has risen (it now fills the bowl).  Remove the plastic wrap and punch down the dough.

8.  Turn it back out onto a floured surface and knead again just a couple times to remove air pockets.

9.  Divide the dough in two and form into loaves

10.  I took one half and divided it into mini loaves.  I made the mini’s because first, they are cute!  And second, so I could make ‘mini’ sandwiches for my son.  Anything to get this child to eat something!  Cover loaves again and let rise for 1 hour or until doubled in size.

11.  I wish I’d took a little more time shaping the loaves so they were more uniform, but it’s still going to taste the same!  Brush the tops lightly with extra virgin olive oil and bake in a preheated 375F oven for 30 minutes.  The top will get nicely browned.  The mini loaves took about 20 minutes.

Immediately turn out the loaf from the pan onto a cooling rack.  Letting it sit in the pan will make it go soggy from the moisture.

Eat it while it’s hot, or slice and store!

I have to say, Foster and I took a picnic lunch to visit Daddy at work this week.  We took sandwiches made with this bread… best ever!  EVER!

Don’t forget the mini loaf!  Great with fresh preserves!  And of course, mini sammies!

Next… to find an awesome multigrain bread recipe.  Anyone have one to share?

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    • says

      Thanks! You could certainly try it in the mixer. I’m sure you could at least have it do the hard work of kneading for you. I can’t say for sure how it would bake in one as I don’t have a bread maker. If you have a manual for your bread maker it should have some instructions in there for white bread which you could use as a guide. Just remember, this will make two loaves. If you give it a go in the machine, I’d love to know how it turns out!

  1. Ladies Holiday says

    I love how you have a photo to accompany each instruction. This summer plan to do some baking with my kids and will add this to our recipe list! Stopping by from the EYE Heart Hop…Cheers!

  2. Becca Acker says

    Found you via Mingle Monday. Following!

    This bread looks yummy! Especially with the preserves on it. My mom always made her grandma’s homemade bread recipe as my siblings and I grew up (actually, she still does!). It is so delicious warm, and with homemade raspberry jam. :)

  3. naptimedelights says

    ooo this looks delicious! I’ve had the same disappointments with recipies so I’ll be trying this one for sure! Thanks for sharing @ Naptime Delights!


  4. Six Sisters says

    This loaf looks perfect!! Kitchen Aids are the best!! Thanks for sharing on our “Strut Your Stuff Saturday”. Hope you come back next week. -The Sisters

  5. Cindy K. says

    Thanks for sharing the recipe and photos. I’ve been searching for a bread recipe that would make good sandwich bread so I will certainly be trying this one.

    What I can’t seem to do is cut the bread without it squishing down flat. I’ve tried using different knives, slicing when hot, slicing when cool, and different thicknesses. Any tips you could give on how you cut the bread and it still looks edible would be appreciated.

    • says

      Thanks for stopping by, Cindy! That’s the wonderful thing about this loaf! It doesn’t squish down when it’s cut! I’ve always had the same problem in the past too. It’s frustrating… especially when the loaf comes out looking so fab, then after a few cuts… it looks like a squashed mass of cooked dough lol. My tips would be, let it cool completely before slicing, don’t force the knife through the loaf… let the knife do the work, and use a proper bread knife for cutting if you have one. Good luck Cindy!

  6. Claiming Our Space says

    Bread is my nemisis, or rather yeast is. But this recipe looks doable, even for a yeast killer like me. Thanks so much for sharing at Tout It Tuesday. Hope to see you next week.

  7. says

    That sure does look delicious! I’m going to Google+ this post right now.

    Thanks for linking up to Say G’day Saturday. This week’s post is now live so I hope that you can join in again this weekend!

    Best wishes,
    Natasha in Oz

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