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A couple weeks ago I posted my own easy recipe for white bread. And I stand by it: it’s incredibly easy to assemble and bake. However, the difficulty was in two ingredients that non-bakers might not have on hand: instant yeast, and baker’s dry milk.
I say, buy those ingredients. They’ll be very useful in other recipes, and will cut a couple of steps out of this one. But if you want to make bread now and don’t have those things, I’ve reworked the recipe for you. It’s still very simple, and absolutely delicious, but uses more common ingredients: milk, and active yeast.
If you’d like more detail and some tips, take a look at the original recipe post – just about all of it still applies to this recipe.
Amy’s White Sandwich Bread – Revised!
1 1/2 cups milk
4 1/2 teaspoons active dry yeast (two standard packets)
26 ounces all-purpose flour (approximately 6 cups) plus more if needed
3 ounces granulated sugar (6 tablespoons)
1 tablespoon salt
1/4 cup vegetable or corn oil
oil for dough bucket or bowl
Melted butter for brushing (optional)
Heat milk carefully in microwave, 20 seconds at a time at lowest setting, stirring between heatings; milk is ready when it feels hot but you can still hold your finger in it without burning yourself; if you heat it too much let it cool down for a few minutes (in my microwave the total heating time is a little more than a minute)
Stir yeast into milk and let sit for 7-10 minutes, until it gets foamy on top
While yeast is resting, combine remaining dry ingredients (flour, sugar, and salt) in stand mixer bowl and mix together with a spoon
Add milk mixture and oil and combine with spoon
Set stand mixer to 1 or 2 and knead with dough hook for 7-10 minutes, until dough is smooth and springy; if dough is still not coming together in a ball (too wet), add a little more flour; if it’s too dry, drizzle in a little more milk (just a tiny bit at a time)
Put in lightly-oiled dough bucket or bowl, cover tightly, and rise until doubled
Knead a few times by hand, cut in half, and form into two loaves
Put loaves in lightly-oiled bread pans and cover loosely with plastic wrap
Preheat oven to 325 degrees
Let dough rise until highest part of dough reaches one inch over the tops of the pans
Bake in middle of oven for 35 minutes, tenting with aluminum foil for last ten minutes if you don’t want the crust too dark
Turn out immediately onto cooling rack; brush tops and sides with melted butter, if desired
Let cool completely before cutting
Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. This post has a Compensation Level of 0. Please visit Amy’s Full Disclosure page for more information.