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!
Try these quick bread recipes too: Grandma's Banana Bread and Pumpkin Chocolate Chip Bread.
World's Fastest Sandwich Bread
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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
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.
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.
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.
Ingredients for making this Sandwich Bread Recipe
- Flour
- Instant yeast
- Sugar
- Kosher salt
- Water
- Olive oil
Helpful tools:
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!
- 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
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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).
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Use the dough hook attachment to knead the dough until it comes together, about 4 minutes. Form it into a smooth ball.
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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).
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Once the 15 minutes are up, divide the sough in half and shape each half into a tight ball.
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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.
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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!
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Set the oven to 400 degrees and bake for 40 minutes (this includes the preheating time once the loaves are in).
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After the 40 minutes is up, remove the loaves from the oven and cool completely on a cooling rack.
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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