White sandwich bread
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A soft, quick white sandwich loaf made with yeast, oil and an egg, brushed with egg wash before baking.
Ingredients
- 1 cup warm water
- 1/4 cup granulated sugar
- 2 TBSP yeast (instant or active dry)
- 1/3 cup canola oil
- 1 egg
- 1 1/2 tsp salt
- 3 to 3 1/2 cups flour
- 1 egg whisked with 1 TBSP water to brush on top
Equipment
- mixing bowl
- loaf pan
Directions
- In a large bowl, stir the sugar into the warm water until dissolved. Sprinkle in the yeast and leave it for 5 minutes.
- Mix in the oil, egg, salt, and enough flour to make a soft dough. Knead for 5 minutes (with a dough hook in a stand mixer; by hand, 7-8 minutes).
- Shape the dough into a smooth ball and leave it in the bowl. Coat with nonstick spray, cover with plastic wrap, and let it rise in a warm spot for 15 minutes.
- Press the dough down and knead for 1 minute.
- Form an oblong loaf, folding the ends under and pinching them closed.
- Set it in a bread pan and brush the whole top with the egg mixture.
- Let it rest while the oven heats to 400°F, about 10 minutes. Put the rack in a lower position so the top does not burn.
- Bake for 30-40 minutes, until deep golden and the inside reads 195-200°F.
- Let it cool in the pan for at least 20 minutes before slicing.
Notes
Store in an airtight container; it stays soft days later. Double the recipe for 2 loaves.
Nutrition
Serving: 36g | Calories: 147kcal | Carbohydrates: 22g | Protein: 3.4g | Fat: 5.2g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 227mg | Potassium: 44mg | Fiber: 1g | Sugar: 3.2g | Vitamin A: 17IU | Vitamin C: 0mg | Calcium: 5.9mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 slices; yeast (the first choice counted), canola oil counted as vegetable oil, flour counted as all-purpose flour. Brands and portions vary, so use it only as an approximation.