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Last week, I finally forced myself to get back into the habit of making my own bread. I had been doing so well at it before, but life got in the way, and before I knew it, I was throwing loaves of processed, more expensive bread into my cart with other groceries.
Now that I’m working from home, I have a little bit more time on hand to start making bread again. Well, that, and because I really wanted a sandwich and we were out of bread!
What I love most about this recipe is that it’s soft, fairly healthy, and freezes really well. It’s not that hard to make either. I let the bread machine do most of the work, then finish baking those yummy loaves right in the oven.
Overall, it’s a basic sandwich bread recipe that you will reference time and time again. You may even want to pin this to your Breads board on Pinterest as a reminder to try it!
Step 1: In your bread machine, combine water, olive oil, and salt. If you did a double take at the middle ingredient, don’t worry, I did too! At first I thought I would taste the olive oil, and I did a little at first, but now it’s just second nature to me. And olive oil is supposed to be good for you, right?
Step 2: After the liquids, put in both flours, then pile up the sugar in small corner of the pan. You don’t want it to touch the yeast just yet. Create a little hole with your finger in the middle of the flour, and sprinkle in your yeast.
Step 3: Turn the bread machine onto the dough setting, and let mix together for 1 1/2 hours.
Note: I prefer that the oven bake the bread rather than the machine to prevent those really high loaves that make for huge sandwiches. These small loaves are the perfect size for everyday bread, thus the name of this recipe!
Step 4: When the bread is done mixing, pull out the dough, separate into 2 loaves, and place into 2 greased bread pans so they can rise for an hour or so.
Step 5: Bake in the oven at 350 degrees F for about 28-30 minutes. Let cool in pans for 10 minutes, then take bread out to finish cooling on wire racks. Once the bread is completely cool, cut into slices with a good bread knife. You should be able to get 10 normal sized slices out of each loaf.
I usually keep one unsliced loaf on my counter in a storage bag so it doesn’t dry out. Then I cut slices whenever I need to make sandwiches or toast. The other one is sliced, wrapped in plastic wrap, then wrapped in aluminum foil for added protection and placed in the freezer.
It’s so much easier to use bread from the freezer when it’s sliced, FYI!Print
Total Cost: $1.81 or $.91/loaf
When I know I have a few hours at home without any errands to run, I’ll sometimes whip up 1 or 2 batches just to have on hand in the deep freezer. It’s so handy, and so much cheaper than buying a $2 loaf at the store!
Well, I guess you could buy those giant white bread loafs for $.99, but then again, that’s just like eating fluffy sugar. Something tells me I’d rather save that for ice cream.
Have you ever made sandwich bread before?
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Visit this Pinterest board for even more carb-loving inspiration:
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Learn how to make that perfect loaf, every time:
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