Sandwich bread

Gin Lee
Sandwich bread/ Basic white yeast bread/Photo byGin Lee

Sandwich bread

Want to make a sandwich, but you're out of bread? No problem! This recipe makes a loaf of bread that's perfect to slice thinly for sandwiches.
Sandwich bread/Photo byGin Lee


  • 3 cups of all-purpose flour
  • 1-¼ teaspoon of yeast
  • 1 teaspoon of seasoning salt, or kosher salt
  • 1-½ teaspoons of Splenda, or regular granulated sugar
  • 1-½ cups of lukewarm water, plus a little more if needed
  • 2 teaspoons of canola oil
  • 2-3 tablespoons of melted butter, to be brushed over the top of the dough


In a bowl, add your flour and yeast; stir well. Then add the seasoning salt, or kosher salt, and Splenda, or sugar. Then whisk the dry ingredients together.
Mixing the dough/Photo byGin Lee

Now, add one and a half cups of lukewarm water and two teaspoons of canola oil to your flour mixture and incorporate well. Use your hands if needed.

Cover and allow the dough to rest in a warm area for one hour.
Bread dough resting/Photo byGin Lee

Now, punch the dough down. Then allow it to rest for thirty-five minutes.

Next, take the dough and work it with your hands. Do this for just a couple of minutes. (Don't knead it, just pull the dough and tuck it under. Then shape it to the size of your pan.)
Transferring the dough to a Pullman loaf pan/ Brushing butter over the top of the dough/Photo byGin Lee

Using cooking spray, spray the inside of a loaf pan. Transfer your prepared dough to the pan. Brush the top of the dough with melted butter. Cover and allow the dough to rest again for at least another hour.

Transfer your pan to a 375 degrees F oven and bake anywhere from thirty-five to forty-five minutes. Watch over your bread during the last fifteen minutes. Brush the top of your bread with melted butter. Cover your bread loosely with aluminum foil if needed.

If you're using a Pullman pan, don't forget to grease underneath the lid. This prevents the dough from sticking to the top of it.

Allow your loaf of bread to cool before slicing it.


For an even softer bread, add more oil to the recipe, skip the first resting time, and bake your loaf of bread at the least time possible.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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