Thrifty Homemade Sandwich Bread Recipe

I love this homemade sandwich bread for its simplicity and cost effectiveness. The blend of all-purpose flour, frothy yeast and a touch of sugar always reminds me how exceptionally delightful fresh bread can be. It’s a nostalgic yet modern treat that gives every sandwich a special, satisfying upgrade beyond belief.

I’ve been experimenting in my kitchen and recently came up with a really thrifty homemade sandwich bread that takes hardly any money at all. I use simple ingredients like 3 cups all-purpose flour, 1 cup warm water (about 110°F), 2 tablespoons sugar, 1 teaspoon salt, 2 tablespoons vegetable oil, and one packet of active dry yeast.

This recipe gives you great nutritional value because it has a good balance of carbs and a pinch of fat from the oil. Its low cost makes it really perfect for students or anyone who wants to cut expenses without sacrificing taste.

I’ve always loved experimenting with various homemade sandwich breads and I think this one is one of the best in my kitchen. It fills your home with that fresh, yeasty aroma and looks like its straight from a bread machine cookbook even if its made by hand.

Enjoy baking and saving money!

Why I Like this Recipe

I like this recipe because it’s super simple and doesn’t require fancy ingredients that i don’t already have around the house. I love that i can make it for just pennies and still get a loaf that tastes amazing, perfect for my everyday sandwiches. Another reason i enjoy it is that i actually kinda have fun kneading the dough, even if it gets messy sometimes. And lastly, i really appreciate how forgiving the recipe is – even if i slip up a bit along the way, the final bread still turns out great.

Ingredients

• 3 cups all-purpose flour: Essential carbohydrate source for structure; cheap pantry staple that gives body to the bread.
• 1 cup warm water: Warm water activates yeast and builds gluten, speeding up the rising process.
• 2 tablespoons sugar: Sugar feeds yeast and adds subtle sweetness, balancing the savory notes.
• 1 teaspoon salt: Salt enhances flavor and controls yeast, ensuring the bread is balanced.
• 2 tablespoons vegetable oil: Vegetable oil tenderizes and moistens the dough, adding richness without heaviness.
• 1 packet active dry yeast: Active dry yeast ferments the dough, creating bubbles for a light, airy texture.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 packet active dry yeast (2 1/4 teaspoons)

How to Make this

1. In a small bowl, mix the warm water with the sugar and yeast. Let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, stir together the all-purpose flour and salt.

3. Add the frothy yeast mixture and the vegetable oil to the dry ingredients and mix well until it forms a shaggy dough.

4. Turn the dough out onto a lightly floured surface and knead it for about 7 to 10 minutes until it’s smooth and elastic.

5. Put the dough back in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour until it doubles in size.

6. Once the dough has risen, punch it down to release the air.

7. Transfer the dough to a greased 9×5 inch loaf pan, shaping it gently to fit the pan.

8. Cover the pan with a cloth and let the dough rise again in a warm place for about 30 minutes until nearly doubled.

9. Preheat your oven to 375°F. Bake the bread for 25 to 30 minutes until the top turns golden and it sounds hollow when tapped.

10. Remove the bread from the oven and let it cool in the pan for a few minutes then transfer it to a cooling rack before slicing.

Equipment Needed

1. Small bowl for mixing the warm water, sugar, and yeast.
2. Large bowl to stir the flour and salt together.
3. Measuring cups and spoons to measure out the water, sugar, and spices.
4. Wooden spoon (or similar utensil) for mixing the dough.
5. Clean cloth to cover the dough during rising.
6. A lightly floured surface, like a counter or board, for kneading the dough.
7. A 9×5 inch loaf pan to shape the dough for baking.
8. Oven preheated to 375°F for the baking step.
9. Cooling rack to let the bread cool before slicing.

FAQ

Thrifty Homemade Sandwich Bread Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using bread flour or whole wheat flour but keep in mind that whole wheat might make your bread a bit denser
• You could replace the warm water with warm milk for a richer flavor note that it may change the texture a bit
• If you dont have sugar on hand, a spoon of honey or maple syrup can work well though youll have a bit more moisture in your dough
• When out of active dry yeast, use instant yeast in the same amount, just be aware that it acts a tad quicker
• If you dont have vegetable oil, canola oil or even melted butter can be used, but melted butter will add a hint of sweetness

Pro Tips

1. Make sure your water is just right; if it’s too hot, it’ll kill the yeast so check it with a thermometer if you can or really test it with your finger – it should feel warm but not like a hot shower.

2. Don’t rush the kneading process. I found that giving the dough about 7-10 minutes of good work really changes the texture, so even though it feels a bit tedious, it’s worth spending the extra time for a soft, fluffy bread.

3. It helps a lot to create a cozy, warm spot for your dough to rise. If your kitchen is a little cold, try putting it near a radiator or even inside an oven (turned off) to prevent long waiting times and to help the dough double in size quicker.

4. When you transfer your dough into the pan, be gentle about it. You don’t want to knock out too many of the air bubbles you worked hard to create, so handle it carefully even if it seems a bit messy.