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Sure sourdough loaves are beautiful and add a special something to your table whenever you serve them, but sometimes you kist need a simple sandwich bread that you can toss together in a hurry to make sure your family’s bellies are full. This is where this recipe comes in. The mornings we finish a loaf at breakfast and I need more in the pantry by lunch, or I just want to stock the freezer with some loaves for just in case, this is the recipe I turn to.
Bread is such a staple I our home. Whether it’s toasted with butter for breakfast, sopping up soup for lunch, or cubed to stuff our Christmas turkey, it is rare that there isn’t at lease a loaf of two sitting on our counter. Because of this, a super simple sandwich bread is essential for when we start to run low.
Bread Making FAQs
Does making bread from scratch take up a lot of time?
Although it can be several hours between the time you proof the yeast and when you finally pull the loaves out of the oven, bread making does not take up a lot of time. Active work for most loaves is perhaps 10-20 minutes depending on the recipe and type of bread. The rest of the time the bread is just left to rise.
What’s the difference between yeast breads and sourdough breads?
Yeast breads use a factory made yeast, that has been developed to be consisted every time. Sourdough on the other hand uses wild yeasts found in the flour and air, but both these yeasts are used as learners to raise the bread and make it light and fluffy.
Why does the dough need to be kneaded?
Kneading develops the gluten in the dough, which is essential for the structure and texture of the bread. Gluten gives the bread its elasticity and strength. Proper kneading helps create a uniform crumb structure and ensures that the dough rises properly during proofing.
- Allow the yeast to proof before adding the flour to make sure that it is active
- Grease the proofing bowl with olive oil or nonstick spray to keep the dough from sticking to the sides
- Weigh the dough before the final proofing to make sure the loaves are as even as possible to ensure that they finish baking at the same time.
- To avoid over proofing, if you have to pause the process, put the dough in the fridge.
Tools you might need
Timeline to Make Fresh Bread (by lunchtime)
8:30 am: Proof yeast and add remaining ingredients to stand mixer
8:40 am: Mix for 10 minutes
8:50 am: Transfer dough to a greased bowl and allow to rise for 90 minutes or until doubled in size
10:20 am: Gently divide dough and form into two loaves in loaf pans
10:30 am: Allow the loaves to rise again for 45 minutes, or the dough has risen over the top of the pans
11:15 am: Preheat oven to 350F
11:30 am: Bake for 30-35 minutes
12:00 pm: Allow to cool (if you can) before slicing.
Timeline for Bread By Bedtime
5:30 pm: Proof yeast and add remaining ingredients to stand mixer
5:40 pm: Mix for 10 minutes
5:50 pm: Transfer dough to a greased bowl and allow to rise for 90 minutes or until doubled in size
7:20 pm: Gently divide dough and form into two loaves in loaf pans
7:30 pm: Allow the loaves to rise again for 45 minutes, or the dough has risen over the top of the pans
8:15 pm: Preheat oven to 350F
8:30 pm: Bake for 30-35 minutes
9:00 pm: Allow to cool (if you can) before slicing.
- 1 tablespoon yeast
- 2 cups water
- 1/4 cup honey
- 1/4 cup oil
- 1 tsp salt
- 4-5 cups flour
- Combine water and yeast in the bowl of the stand mixer and allow to proof for 2-5 minutes
- Add honey, oil, and salt abd begin mixing with the dough hook
- Add flour one cup at a time, adding 1/4 cup at a time after the 4th cup until the dough forms a ball, pulling from the sides of the bowl.
- Allow the dough hook to knead the dough for 10 minutes.
- Allow the dough to rise in a warm place, in a greased bowl for 90 miuntes.
- Gently divide the dough in two and form loaves and allow to rise 45 minutes.
- Preheat oven to 350F
- Bake bread for 30-35 minutes, until golden brown.
Let’s get Baking!
Here are some other breads you might enjoy: