Description
A quick and easy sandwich loaf perfect for weeknight dinners and lunch prep.
Ingredients
- 2 cups very warm water (about 105–115°F / 40–46°C)
- 1 packet rapid-rise (instant) yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 4 3/4–5 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
Instructions
- In a large bowl, whisk together the very warm water, packet of rapid-rise yeast, and sugar. Let sit for 5 minutes until foamy.
- Add the vegetable oil, 2 1/4 cups flour, and salt. Mix until it begins to come together.
- Gradually add remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl.
- Knead the dough for 4–5 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for about 20 minutes until nearly doubled.
- Deflate the dough, divide it into two pieces, and shape each into a loaf.
- Place loaves seam-side down in greased loaf pans and let rest for 10-15 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool in pans for 5–10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Bread flour can be substituted for a chewier texture. Consider melted butter instead of oil for flavor. Store at room temperature or freeze for later use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American