Homemade Soft Sandwich Bread (Makes 3 Loaves)

Ingredients

• 2 tablespoons Active dry yeast (Store in a freezer‑safe container; can be kept frozen for years)
• 4 cups Warm water (Temperature like a warm bath, about 38‑40°C (100‑104°F))
• 1 teaspoon Granulated sugar (Helps yeast foam; does not affect flavor)
• 1 tablespoon Pink Himalayan salt (Adds subtle flavor; can use regular kosher salt)
• 1/3 cup Canola oil (Neutral oil; keeps crumb tender)
• 1/3 cup Honey (Add after oil so it pours easily; gives slight sweetness)
• 10 cups All‑purpose flour (Add gradually; dough should pull away from bowl but stay slightly tacky)
• 2 tablespoons Softened butter (Brush on hot loaves for flavor and softness)
• 1 can Cooking spray (Grease bowl and loaf pans; use sparingly)

Instructions

1. Activate yeast

   Combine 4 cups warm water, 2 tbsp active dry yeast, 1 tsp sugar in a bowl. Stir until dissolved, cover with a towel, and let sit 10 minutes until foamy.

   Time: PT15M

2. Mix wet ingredients

   Add 1 tbsp pink Himalayan salt, 1/3 cup canola oil, then 1/3 cup honey to the yeast mixture. Stir briefly.

   Time: PT5M

3. Incorporate flour

   Add 5 cups of all‑purpose flour and mix. Then add the remaining flour a cup at a time, mixing until the dough pulls away from the sides of the bowl but remains slightly tacky.

   Time: PT5M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead by hand for 5‑8 minutes until smooth and no longer sticky.

   Time: PT8M

5. First rise

   Place the dough in a large greased bowl, turn once to coat, cover with a towel, and let rise at room temperature (≈25°C) until doubled, about 45 minutes.

   Time: PT45M

   Temperature: 25°C

6. Punch down and divide

   Punch the risen dough to release air, let rest a minute, then divide into three equal pieces. Lightly flour each piece.

   Time: PT10M

7. Shape loaves and second rise

   Shape each piece into a loaf that fits a 9×5‑inch pan, gently roll, pinch seams, and place into three greased loaf pans. Cover with a towel and let rise until nearly doubled, about 60 minutes.

   Time: PT60M

   Temperature: 25°C

8. Preheat oven

   While the loaves are rising, preheat the oven to 350°F (177°C).

   Time: PT0M

   Temperature: 350°F

9. Bake

   Bake the loaves for 30 minutes, or until tops are golden brown and sound hollow when tapped.

   Time: PT30M

   Temperature: 350°F

10. Butter glaze

    Immediately after removing from the oven, brush the hot loaves with softened butter.

    Time: PT5M

11. Cool and slice

    Allow loaves to cool on a rack for 10 minutes, then slice with a serrated knife or electric slicer.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

25g

Fat

5g

Fiber

1g