white bread

Soft and Fluffy Skillet Bread Recipe

Cups lukewarm water (95-100 degrees F)

Tablespoons sugar

active-dry yeast

Cups flour

milk

salt

olive oil (plus a little extra)

Activate the yeast by combining the water, sugar, and yeast. Mix with a spoon, and let it sit undisturbed for 5-10 minutes.

Mix together the flour, salt, and powdered milk in large bowl.

When yeast is activated (foamy and cloudy-looking), add to flour mixture. Give it a rough stir with a fork and add 1 tablespoon of olive oil.

Continue stirring with fork until firm enough to remove from bowl. Place dough onto lightly-floured surface.

Knead dough for 5 minutes. It will remain slightly sticky and oily-feeling. Add only enough additional flour to keep from sticking to counter while kneading.

Form into a ball and place into a bowl. Rub ball of dough with a small amount of olive oil.

Cover bowl with plastic wrap and set somewhere warm (or at least not cool). Leave it alone to proof for 1 hour.

Remove from bowl and knead for additional 2 minutes.

Use paper towel or brush to coat a little olive oil on 8-inch, nonstick, smooth skillet. Rub a little more oil on underside of skillet lid.

Place dough into skillet. Gently spread dough to fill the entire diameter of the pan.

Cover skillet with lid and put in warm place to proof for 15 more minutes.

Place an upside-down cast iron skillet (or similar) over stove burner. Turn burner to medium/low heat, and let cast iron warm up for a few minutes.

Set covered skillet with dough on top of warm cast iron. Let it cook undisturbed for 10 minutes. Then carefully turn over the dough, re-cover pan, and cook additional 5 minutes.

Remove lid, and remove pan from heat. Cover entire skillet with a towel, and leave undisturbed for 20-30 minutes to cool.

Remove bread from pan. Cut with bread knife and serve.

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

black pepper

dark brown sugar

Aleppo pepper flakes

garlic powder

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple juice

apple cider vinegar

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

A great recipe for an electric breadmaker – or do it the traditional way

Easy white bread

strong white flour,plus extra for dusting

tsp salt

sachet fast-action yeast

olive oil

water

Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

Tip onto a lightly floured work surface and knead for around 10 mins.

Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

Line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

Place it on the baking parchment to prove for a further hour until doubled in size.

Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it’s called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella — the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

eggs

garlic clove, minced

Kosher salt and black pepper

bread crumbs (preferably panko)

sandwich

Olive oil,

In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.

Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.

Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.

In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It&#039;s the perfect white bread for sandwiches and it freezes well too!

Homemade Bread

water (105-115 degrees)

Tablespoons active dry yeast*

honey or sugar

Tablespoons oil (canola

all-purpose or bread flour*

Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).

First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.

Spray two 9x5&#039;&#039; bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

https://content.jwplatform.com/videos/cCgze3vq.mp4

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Homemade bread (1)

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

Rich Cornbread Dressing

butter (13 tablespoons)

cornbread

crusty white bread,

onion

celery

sage (optional)

Black pepper

eggs, beaten

heavy cream

broth

oysters,

Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.

Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Cornbread dressing is an intensely personal thing. In the American South, at least, everybody’s grandmother had a recipe, and everyone knows just how it should be made. This is a base model with a few variations. It’s nice to let it chill overnight before baking so the flavors meld. But you don’t have to. The key is really good stock, though plenty of cooks over the years have made it with whatever was on hand — even water in a pinch. This is food for sustenance. But it pays to use the best ingredients possible. Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Southern Cornbread Dressing

butter

baking powder

butter (1 stick),

onions

celery (4

sage

thyme

Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.

While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.

Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.

Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.

Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.

Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.

Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.

Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.

Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions. You can also reference my <a href="http://sallysbakingaddiction.com/baking-with-yeast/" rel="noopener">Baking with Yeast Guide</a> for answers to common yeast FAQs.

Sandwich Bread

(240 milliliters) water, warmed to about 110°F

(60 milliliters) whole milk, warmed to about 110°F

sugar

Tablespoons (1/4 cup; 60 grams) unsalted butter, softened to room temperature

(410 grams) all-purpose flour flour

Prepare the dough

Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)

1st Rise

Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Shape the bread

When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8&#215;15 inches. It does not have to be perfect&#8211; in fact, it will probably be rounded on the edges. That&#8217;s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.

2nd Rise: 

Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it&#8217;s about 1 inch above the top of the loaf pan, about 1 hour. (See video and photo above for a visual.)

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the bread towards the bottom of the oven so the top doesn&#8217;t burn.)

Bake the bread

Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.

Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

Hi!  I use 2 Tbsp oil but you can substitute equal amounts of the fat. I make mine with olive oil all the time and it turns out wonderful.  Today I am going to swap out the oil for butter for a change.  Sally, thanks for including metric measurements in your recipe.

Hello Sally,
Thank you for this wonderful and easy recipe. I m looking up recipes for all things baked in your blog all the time. So far I have loved them all. Very explanatory and I love the science behind them. 
As for this sandwich bread, my husband and I absolutely loved it. He is a big sandwich fan and although I do not eat bread for health reasons, I couldn’t keep my hands off of it! Same for the dinner rolls which were absolutely yummy!
Two questions about this recipe:
1. During the second rise, which was supposed to take 2 hours, I was busy with something else and when the timer went off I went to check it and it had overflowed the pan- big time! I took it out, punched some air out so I could reshape it and then put it back in and let it rise again until it reached the desired height of one inch above the pan. This time I didn’t leave the kitchen because it rose so fast! 
It baked fine and tasted fine too. 
I guess my kitchen was too warm so it rose too fast?
2. My husband says that while he eats his sandwich, the slices of bread tend to fall apart. They are “cakey” in texture (his words) and the sandwich is a bit difficult to eat as it becomes too flimsy. Why do you think this happened? My only idea is that it must have been the third rise. I did use bread flour and I may have added a little bit more to bring it to a kneadable consistency. 
Thank you for this wonderful webpage, I will be trying many more of your recipes in the future!
Maria

I felt super intimidated to make bread. This was the first bread I’ve ever made. I don’t know why I felt intimidated  because it was super easy to make. It taste wonderful. I love the video that goes with this recipe.

60 year old male fledgling baker here.
I just made this recipe, and wow!! this bread is perfect for sandwiches!! I’m super impressed with this recipe!!

Hi Sally,
I made this bread once and my husband said it was the best bread he ever had! Last night, I made it a second time and thought I did everything exactly the same, but this time my bread came out really crumbly (not dry, but when I try to slice it, it just breaks apart). Any idea what I could have done differently this time to cause that? Thanks so much!

Delicious and easy recipe! This also made wonderful homemade hamburger buns.

I like using a bread machine for the kneading and first rise parts. 
I mix everything in a bowl first so I can get a feel for moisture. I make any needed adjustments, then plop it into the bread machine. After the first rise I punch it down, shape it, and put it in a bread pan. Wonderful recipe by the way. My whole family loves it.

Hi Sally,

I have made this 3 times already and they turned out great all the time. Unlike other bread recipes I have tried, the bread becomes dry or hard by the 3rd day. But this one mantained soft and fluffy. I live in a hot tropical country, so having bread that stayed soft and fluffy for days is really heaven! Even after putting it in the fridge. And I like that the recipe makes only 1 loaf. Perfect for me and my husband. Thanks again Sally!

I have come to this site for a few recipes. I don't know what I did wrong but  my dough was very dry I measured everything according to directions still a lot of flour did not mix in at all. I found it odd to roll the dough out as well then rolling it up rightly would also mean my bread would  come out more like a sweet roll accept it did not have the sugary goodness in between..  . It's frusterating because I made bread when I was younger and we did not roll it out flat then roll it up and it was good too bad I forgot the recipe.

I figured out 2 major things I did wrong.  one it seems i had both my milk and water at wrong temps. my water is weird it goes from  the right temps  then suddenly a scolding hot water in seconds. my second was not spooning the flour.  I opted for bread machine though because my fingers cramps . So  as I only have active dry yeast. I made sure my milk and water was around 110F infact both were about 107 to 109F added that after putting in my sugar then added my yeast into my loafpan. spooned and leveled my flour and instead of using 1 1/2 tsp of salt I used 1 amd 1/4 rth and unsalted butter. I set my machine to knead 3 times  for 4 minutes each. Rise 3 x at 59 minutes each.  it's currently baking but for 45 minutes. I  tried lowering the baking time yesterday my loaf was not fully cooked. I think that my breadmaker bakes at lower temps.  it came out perfect crunchy crust soft inside.

This was amazing! Super fluffy! Thank you Sally!

At 70 years of age, this recipe is so easy and delicious. Especially warm, right out of the oven with just butter.
I am wondering if adding a bit more butter ( for a richer flavor) would alter the amount of water or milk. Any thoughts on this?

I absolutely love this sandwich bread recipe! It’s so easy. I am curious can I use Buttermilk in this recipe?

Bread has always seemed challenging for me but, having come across your blog and every other recipe working so well, I decided to try! Bread was amazing and so soft, I no longer feel intimidated trying more bread recipes (the bread rolls and focaccia were also 5*!)

This is the first time I have ever successfully made a loaf of bread. I’ve been trying for years. Thank you so much!

Have made this one a few times now, and my results are deliciously consistent.  It has the mouth feel of store bought bread, but the flavor of homemade.  Super awesome for sandwiches!  Would highly recommend this recipe - perfect as written.

Sounds good, I will definitely try that on my next batch!

The bread tasted great! However, if I make it again, I will add extra butter. The dough was a bit too firm, so the liquid will do it good, and the finished bread would have tasted better if it was a little more buttery. Regardless, this is my new favorite bread recipe! Simple and delicious!

I've been making bread for years and have recently tried this. Have now swapped my old recipe for this! We use up 4-5 loaves per week so been making this a bit. Have tried using 200g of whole wheat instead and still turns out good.

Only thing I do different in the procedure is to knead longer until the dough--from top to bottom--completely pulls away from the sides of the bowl.

https://www.youtube.com/watch?v=z2ICtq0Mu7A

You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions.

Ingredients
1 cup (240ml) water, warmed to about 110°F
1/4 cup (60ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons (7g) Platinum Yeast by Red Star (1 standard packet)
2 Tablespoons (25g) granulated sugar
4 Tablespoons (1/4 cup; 60g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons salt
3 cups (375g) all-purpose flour or bread flour (spoon & leveled)*

Get the full recipe: https://sallysbakingaddiction.com/sandwich-bread/

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#baking #recipes #bread

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Sandwich Bread | Sally's Baking Addiction

This White Bread recipe is a classic you&#039;ll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!

White Bread

water (divided)

tsp instant yeast (or active dry yeast)

tsp sugar

Tbsp honey ((or more sugar))

Tbsp unsalted butter (cubed at room temperature)

all-purpose flour

Tbsp butter (melted for brushing)

In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).

Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.

Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.

Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.

Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.

Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).

Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

Easy Bread recipe&nbsp; made with simple ingredients &amp; detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers.

Easy Homemade Bread Recipe

water (110 degrees F/45 degrees C)

white sugar

active dry yeast

vegetable oil

flour (You can use all-purpose flour OR bread flour!)

EASY HOMEMADE BREAD RECIPE

In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you&#039;re worried you added too much, add a bit more hot water, until you get the correct consistency.

Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

Gilgeori toast, which literally means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.

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