White Bread - great for sandwiches!

This makes an excellent bread for sandwiches because it's sturdy, yet light.

INGREDIENTS:

1 c warm water
2 tbsp white sugar + 1/2 tbsp
2 1/4 tsp yeast (I generally use rapid rise)
1/4 c vegetable oil
3 c bread flour (I generally use all-purpose and it’s fine)
1 1/2 tsp salt
1 TBSP soft butter
1 TBSP honey or corn syrup
1/4-1/2 TSP vanilla* extract (I’ll sometimes sub vanilla creamer if I’m out of vanilla, shh. ….)

DIRECTIONS:

This is for the bread machine:

1. Place water, yeast, and sugar in bread machine. Close lid and let sit for about 10 min. Then, add in your oil, butter, honey (or corn syrup), vanilla*, and flour, then salt.

NOTE: The amount of vanilla is best judgement and depending on if you want it to be used for sandwiches or not. If it will be used for a breakfast french toast style, increase vanilla, but I do have a recipe soon to follow for that specific purpose, as well.

2. Place the bread machine on dough cycle. Then leave alone. When it beeps to tell you it’s done, remove, punch done, place into your pan. (Depends on what size bread you want, you can even work it into a bundt style. I use a loaf pan 9×5 typically.)

3. My trick is to let it rise in an oven I’ve warmed, then left alone. I stick the pan into the oven, wait 30 minutes, then turn oven on to 375*. Cook until brown. 30 minutes or so. Take out, rub with butter (optional) and then stick in oven for a few minutes to soak it in. The oven brings up the bread to hot from warm and simply keeps it rising. No point in removing the pan once it’s warm, just to have it turn cold while the oven heats.

To do by hand, you simply do the above steps, but instead of using a bread machine, do the same steps and use a large bowl, then knead, knead, knead. Then sit in warm place and let rise for an hour, proceed to step 2 and continue after the removal of the dough.