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    The Life Jolie » Sides » World's Fastest Sandwich Bread, an easy bread recipe

    World's Fastest Sandwich Bread, an easy bread recipe

    Published: Dec 19, 2019 · Modified: Jun 21, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe
    Baking bread doesn't have to be intimidating and this easy, soft bread recipe for the World's Fastest Sandwich Bread is proof. Get ready to never want to buy store bought white bread again- and you don’t even need a bread machine!

    Baking bread doesn't have to be intimidating and this easy bread recipe for the World's Fastest Sandwich Bread is proof. Get ready to never want to buy store bought bread again!

    A straight on image revealing the inside of a loaf of bread.

    Try these quick bread recipes too: Grandma's Banana Bread and Pumpkin Chocolate Chip Bread.

    World's Fastest Sandwich Bread

    This post contains Affiliate Links. Please see the disclaimer here.

    Confession time: I'm super intimidated by cooking with yeast. I pretty much avoid it at all costs and get super nervous when a client sends a yeast bread recipe. Although they always seem to turn out fine, the anxiety is there.

    But my friend Rebecca from Food with Family recently released her second cookbook, Ready, Set, Dough!: Beginner Breads for All Occasions Not only Rebecca seasoned cook and a cooking teacher, she is also an insanely nice and fun person. And her food knowledge is second to none. So I knew it was the perfect opportunity to get over my fears and make some bread.

    I am so excited to have this cookbook. It's full of tons of mouthwatering recipes which I can't wait to cook my way through. But the thing I love most about it is that she also shares the basics of making bread in the beginning section called Bread Making 101 and also shares a ton of practical advice and troubleshooting help as well. Reading these sections immediately made me feel more confident in baking with yeast and I'm thrilled to be able to share her killer recipe for this seriously easy bread from her book.

    An overhead image of a stack of slices of sandwich bread with butter on the top slice.

    Tips for making this easy bread recipe

    • Make sure you use a super sturdy spoon when you first start mixing the ingredients together, it'll make getting the dough started so much easier.
    • You can always knead it by hand, but if you have a stand mixer with a dough hook, this will make it so much easier.
    • You'll know you're ready to switch to the dough hook attachment for kneading because the dough will have a slightly shaggy look to it.
    • The kneading takes around 4 minutes and will be ready to rise when it's a smooth ball. It should be tacky but not crazy sticky.
    • This particular bread recipe has a really quick rise time. One thing that helps is by letting it rise in a warm place. I put my next to our fireplace.
    • I made my bread in two loaf pans.
    • Be sure that you don't preheat the oven. Part of what makes this bread come out so perfectly is that the preheating is part of the bake time. I'll be honest, I was a tiny bit nervous because my little ovens are old and take a while to heat up, but it my loaves could not have come out more perfect.
    • Make sure you cool it completely before slicing (unless you intend to eat the whole loaf right away, in which case, get it!). I know it's super tempting but the cooling process allows the bread to set- Rebecca gets a little more in depth about the science behind this in her book. Let it do its thing.

    An overhead image of a whole loaf of bread

    Can I make bread with all purpose flour?

    For this particular recipe, yes!

    Do I need a bread machine to make this?

    No, none of the recipes in this book call for a bread maker.

    What kind of yeast do I use?

    This recipes uses Instant Yeast which means you don't have to mix it with water to activate it first.

    What if the dough is still sticky after kneading for 4 minutes?

    There are a variety of factors that play into this but the bottom line is to add a tablespoon or two of flour and let it knead a bit longer.

    How do I avoid having a soggy bottom to my bread?

    Remove the bread from the pan within a few minutes of removing from the oven and let it cool completely on a rack.

    How long does this bread last?

    This bread stays fresh for 3-4 days at room temperature.

    How do I store sandwich bread?

    Do not store bread in the refrigerator, as it will get stale quicker. Store it at room temperature in a bag.

    Sliced bread lined up next to the loaf.

    Ingredients for making this Sandwich Bread Recipe

    • Flour
    • Instant yeast
    • Sugar
    • Kosher salt
    • Water
    • Olive oil

    Helpful tools:

    1. Stand mixer
    2. Measuring cups
    3. Measuring spoons
    4. Spatula
    5. Loaf Pans

    A buttered slice of bread with other pieces behind it.

    Baking bread doesn't have to be intimidating and this easy, soft bread recipe for the World's Fastest Sandwich Bread is proof. Get ready to never want to buy store bought white bread again- and you don’t even need a bread machine!

    World's Fastest Sandwich Bread, an easy bread recipe

    Jessy Freimann
    Baking bread doesn't have to be intimidating and this easy bread recipe for the World's Fastest Sandwich Bread is proof. Get ready to never want to buy store bought bread again!
    4.60 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Rise time 15 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 2 loaves

    Ingredients
      

    • 6 cups all purpose flour
    • 2 Tablespoons instant yeast
    • 1 Tablespoon granulated sugar
    • 1 Tablespoon kosher salt (or 1 ½ teaspoons table salt)
    • 2 cups warm water (get your tap water really hot and use that)
    • ¼ cup olive oil, divided

    Instructions
     

    • Combine flour, yeast, sugar, salt, water and 2 Tablespoons of olive oil in the bowl of your stand mixer. Stir with a sturdy spatula until a wet dough forms (it will look shaggy).
    • Use the dough hook attachment to knead the dough until it comes together, about 4 minutes. Form it into a smooth ball.
    • Cover the bowl with a towel and allow the dough to rise for 15 minutes (placing the bowl in a warm spot will help this process).
    • Once the 15 minutes are up, divide the sough in half and shape each half into a tight ball.
    • Place each dough ball into the ungreased loaf pans and drizzle the other two tablespoons of olive oil over the top of them. Using a sharp knife, slash the tops of each loaf around ¼ inch deep.
    • Place the loaves in a cold oven on the middle rack and place a pan of hot tap water on the rack below it (I used one of my 9" x 13" pans filled about half way). Do not preheat the oven- this is important!
    • Set the oven to 400 degrees and bake for 40 minutes (this includes the preheating time once the loaves are in).
    • After the 40 minutes is up, remove the loaves from the oven and cool completely on a cooling rack.
    Tried this recipe?Let us know how it was!

    If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

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    Comments

    1. Richard D Carleson says

      October 03, 2020 at 4:35 pm

      Been baking bread for years when a friend recommended this recipe. I tried it and it is a keeper. Two loaves of my kind of white bread in about an hour. It tastes like store bought white bread but is a little more dense and makes a smaller slice of bread which in my opinion is better for a sandwich than full sized bread. Next time I will try it with bread flour and maybe add a little high gluten flour and an additive like oat bran, hemp hearts or wheat germ. I highly recommend this recipe for beginning bakers and old pros when they just want bread quick and easy.
      Reply
      • Jessy Freimann says

        October 27, 2020 at 10:56 pm

        So glad you enjoyed it, Richard!
        Reply
    2. Anna says

      February 27, 2022 at 4:21 am

      I tried your recipe and admit: it is really the fastest bread I have made with yeast. Taste and structure however are open for improvement. Fun for experimenting!
      Reply
      • Jessy Freimann says

        March 08, 2022 at 10:25 am

        Sorry to hear you didn't like it.
        Reply
    3. Karrie from Alberta says

      March 05, 2022 at 6:23 pm

      This recipe was so fun! My loaves turned out gorgeous! Thanks!
      Reply
      • Jessy Freimann says

        March 08, 2022 at 10:21 am

        Awwww so glad to hear that- thanks Karrie!
        Reply
    4. Joshua Hackler says

      March 25, 2022 at 4:15 pm

      This pretty much blew my mind. Came out amazing and in such a short amount of time my wife barely believed me. This bread rounded out my repertoire and I would have never guessed such a perfect, standard style loaf was possible with such a small amount of work or time. Is there any possible way you could provide me with gram measurements for the flour just so I can compare to my own measurements? I used 3 cups of all purpose and 3 cups of bread flour for 850 grams total. Thanks! Josh
      Reply
      • Joshua Hackler says

        March 25, 2022 at 4:16 pm

        Forgot to rate it. Five stars for sure! Thanks!
        Reply
    5. Lisa says

      May 27, 2022 at 3:16 pm

      I thought I had left a comment but I'm old & my memory isn't what it used to be. I've been baking bread for 50 years & since I retired from teaching, I do so 3 or 4 times a week. This recipe is fabulous and I haven't made a single change. I just made it again for at least the 5th time because my grandkids love it for toast on the weekend. Putting it in a cold oven is pure genius in my hot Texas kitchen. Consider this a thank you note for this wonderful recipe!
      Reply
    6. Lisa says

      August 31, 2022 at 2:59 pm

      I've been baking bread for over 50 years but I always like to try new recipes with new techniques. I've made this one 5X now and it has been a lifesaver in this Texas heatwave since it goes in a cold oven! It has a lovely texture and is easy to slice thin for toast. Thanks so much for posting it.
      Reply
    7. Linda Mauermann says

      October 27, 2022 at 6:46 pm

      This was the bdst!!! So easy, quick, and delicious. Will this bread time and time again.
      Reply
    8. brooke says

      December 06, 2022 at 4:22 pm

      My family loved this! I'll be printing it out and will make it again. Thank you so much for sharing. Pinterest saved the day!
      Reply
    9. Gail says

      March 15, 2023 at 6:40 pm

      Why do I have to have a stand mixer? I would love one but can’t afford one.
      Reply

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