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Quick Sandwich Bread

This fail-proof quick sandwich bread recipe is soft, airy and has a delicious thin crust. One recipe yield two loaves!
Prep Time12 mins
Cook Time40 mins
Resting Time1 hr
Total Time1 hr 52 mins
Course: Breakfast
Keyword: Bread
Servings: 2 loaves
Author: Silvia Dunnirvine

Equipment

  • Stand Mixer
  • Two Loaf Pans

Ingredients

  • 5 cups all-purpose flour
  • 2 tbsp active dry yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 2 cups warm water
  • 1/4 cup olive oil

Topping

  • 1 tbsp butter (optional)
  • 2 tbsp everything bagel seasoning or sesame seeds (optional)

Instructions

  • In the bowl of a stand mixer add in four cups of flour (reserve remaining one cup). Also add in yeast, sugar and salt. Using the hook attachment mix to combine the dried ingredients.
  • Slowly but simultaneously add in warm water and oil. Keep mixer going on medium as you add the water and oil. The dough will be very sticky.
  • Add in the remaining cup of flour in three parts, as the mixer runs on medium speed. Knead for 4-5 minutes until dough is smooth.
  • Transfer to a greased large bowl. Cover wil damp towel and let the dough rise until it doubles the size (about half hour). Alternatively you can proof the dough in your instant pot on yogurt setting for 15 minutes.
  • Punch the dough to deflate it down. Then transfer to a lightly floured counter. Form into a ball then cut in two equal size parts. Roll it slightly without overworking the dough to form into a loaf shape.
  • Place each loaf in an greased or lined loaf pan and let it rise until dough reaches the rim of the pan.
  • Bake at 400F degrees for 40 minutes. When done transfer to a cooking rack.
  • If you are adding the everything bagel seasoning or sesame seeds (its optional), while the bread is still warm brush top of loaf with butter then sprinkle the seeds.
  • Let the bread cool before slicing and serving.