The best way to bake healthy sandwich bread with just 3 ingredients

Okay, let’s break down how to bake a classic sandwich bread. This recipe focuses on a straightforward, reliable process that yields a soft, flavorful loaf perfect for slicing.

Ingredients:

• 3 1/4 cups (406g) Bread Flour (see notes below)
• 1 1/2 cups (360ml) Warm Water (105-115°F / 40-46°C)
• 2 1/4 teaspoons (7g) Active Dry Yeast (1 packet)
• 2 tablespoons (25g) Granulated Sugar
• 1 1/2 teaspoons (9g) Salt
• 2 tablespoons (28g) Unsalted Butter, softened (or oil)

Equipment:

• 9×5 inch Loaf Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Kitchen Scale (optional, but recommended for accuracy)
• Clean Kitchen Towel
• Wire Rack

Flour Notes: Bread flour is important here because of its higher protein content, which creates more gluten. Gluten provides the structure and elasticity that gives bread its characteristic chew. All-purpose flour can be used, but your loaf won’t be quite as sturdy. You may also need to use a little less water (start with 1 1/4 cups and add more gradually if needed).

Instructions:

1. Proof the Yeast:

This step ensures your yeast is alive and active. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let it sit for 5-10 minutes, until it becomes foamy and bubbly. This indicates the yeast is working. If the yeast doesn’t foam, it’s likely dead. Start with fresh yeast.

2. Combine Wet and Dry Ingredients:

In a large mixing bowl (or the bowl of a stand mixer), add the bread flour and salt. Whisk to combine. Make a well in the center of the dry ingredients. Pour in the proofed yeast mixture and the softened butter (or oil).

3. Knead the Dough:

• By Hand: Gradually incorporate the dry ingredients into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough becomes smooth, elastic, and slightly tacky (not sticky). Use a bench scraper to help you if the dough is sticking too much to the counter.
• Stand Mixer: Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 6-8 minutes, until the dough is smooth, elastic, and slightly tacky.

The dough should pass the “windowpane test.” To perform this, pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is well-developed. If it tears easily, knead for another minute or two.

4. First Rise (Bulk Fermentation):

Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This process is called bulk fermentation and is crucial for developing flavor.

5. Shape the Dough:

Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle, about 9×12 inches.

Starting from one of the short ends, roll the dough up tightly, like a jelly roll. Pinch the seam to seal it. Gently tuck the ends under the loaf and pinch to seal.

6. Second Rise (Proofing):

Grease your 9×5 inch loaf pan. Carefully place the shaped dough into the pan, seam-side down. Cover the pan with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 45-60 minutes, or until it has nearly doubled in size and is about an inch above the rim of the pan. This second rise is called proofing.

7. Bake the Bread:

Preheat your oven to 350°F (175°C).

Once the dough has proofed, bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). You can use an instant-read thermometer to check the temperature. If the crust is browning too quickly, tent the loaf with aluminum foil.

8. Cool the Bread:

Remove the loaf from the oven and immediately turn it out onto a wire rack. Let the bread cool completely before slicing. This is extremely important! Slicing warm bread will result in a gummy, misshapen mess. Cooling allows the starches to set and the crumb to stabilize.

Tips for Success:

• Temperature is Key: Use a thermometer to ensure your water is the correct temperature for activating the yeast. Too hot, and you’ll kill the yeast. Too cold, and the yeast won’t activate.
• Don’t Overknead: 
• Overkneading can result in a tough loaf.
• Be Patient: Allow the dough to rise fully during both the first and second rise. This is essential for a light, airy crumb.
• Don’t Overbake: Overbaking will result in a dry loaf. Check the internal temperature with a thermometer.
• Slice Properly: Use a serrated bread knife to slice the bread evenly.

Enjoy your homemade sandwich bread! It’s delicious toasted, used for sandwiches, or simply enjoyed with butter. You can adjust this recipe to make different variations by adding herbs, seeds, or even cheese to the dough. Good luck, and happy baking!