{"id":1320,"date":"2025-03-25T13:24:44","date_gmt":"2025-03-25T13:24:44","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1320"},"modified":"2025-04-01T13:38:25","modified_gmt":"2025-04-01T13:38:25","slug":"white-sandwich-bread","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/03\/25\/white-sandwich-bread\/","title":{"rendered":"White Sandwich Bread"},"content":{"rendered":"\n<p>Craving the perfect homemade sandwich bread? \ud83c\udf5e Check out this simple and delicious white sandwich bread recipe from <em>Cooking Times<\/em>! Soft, fluffy, and great for everything from toast to grilled cheese. \ud83e\udd6a<\/p>\n\n\n\n<p><strong>Yields<\/strong>: 2 loaves<\/p>\n\n\n\n<p><strong>Total time<\/strong>: 3 hours (2 hours for rising)<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong>  (make 2 loaves)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00bc cups warm water<\/li>\n\n\n\n<li>2 packets (4\u00bd tsp) active dry yeast<\/li>\n\n\n\n<li>\u00bc cup white sugar<\/li>\n\n\n\n<li>1 Tbsp salt<\/li>\n\n\n\n<li>\u00bc cup vegetable oil (extra for oiling)<\/li>\n\n\n\n<li>6\u00bd cups all-purpose Flour<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Whisk warm water, yeast and sugar. Cover and let sit for 5 minutes.<\/li>\n\n\n\n<li>Stir in salt and vegetable oil. Mix 1 cup of flour at a time into mixture until dough is slightly sticky but pulls easily from surface. Knead for 7 minutes.<\/li>\n\n\n\n<li>Roll dough into a ball. Place in an oiled bowl and cover with a towel for 1 hour.<\/li>\n\n\n\n<li>Place dough on floured surface, knead for 1 minute and divide in half.<\/li>\n\n\n\n<li>Shape each into loaves and place into 2 lightly oiled standard bread pans. Cover bread pans and let rise for 1 hour.<\/li>\n\n\n\n<li>Move oven rack to low setting and preheat oven to 375 F. Bake on the low rack for 30 to 35 minutes,  or until golden brown.<\/li>\n\n\n\n<li>Remove from oven and cool before slicing.<\/li>\n\n\n\n<li>Store in an airtight container at room temperature for a few days or freeze for longer storage.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"863\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/IMG_3586-2-1024x863.jpeg\" alt=\"\" class=\"wp-image-1329\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/IMG_3586-2-1024x863.jpeg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/IMG_3586-2-300x253.jpeg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2025\/03\/IMG_3586-2-768x647.jpeg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>copyright: www.cookingtimes.net<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Craving the perfect homemade sandwich bread? \ud83c\udf5e Check out this simple and delicious white sandwich bread recipe from Cooking Times! Soft, fluffy, and great for everything from toast to grilled cheese. \ud83e\udd6a Yields: 2 loaves Total time: 3 hours (2 hours for rising) Ingredients: (make&nbsp;<a class=\"read-more\" href=\"https:\/\/cookingtimes.net\/index.php\/2025\/03\/25\/white-sandwich-bread\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1439,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[145],"class_list":["post-1320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-sandwich"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1320"}],"version-history":[{"count":9,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1320\/revisions"}],"predecessor-version":[{"id":1440,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1320\/revisions\/1440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1439"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}