Overnight White Sandwich Bread

5 from 2 votes

Overnight fermentation deepens the flavor and improves the texture, making this a bread you'll want to bake again and again.

Prep Time20

Cook Time40

Rising time18

Total Time19

Course: Bread

Cuisine: American

Keyword: low-knead bread, overnight sandwich bread, Sandwich Bread

Servings: slices

Calories: 182kcal

Author: Katie

Equipment

Loaf pan (standard size)
Plastic wrap or damp cloth
Stand mixer with a dough hook (or bread machine, or your hands)
Mixing bowl
Measuring cups and spoons
Wire cooling rack
Bench scraper or spatula
Pastry brush

Ingredients

3½ cups all-purpose flour
2 tablespoons granulated sugar
2¼ teaspoons instant yeast
1 teaspoon salt
1 cup water
¼ cup vegetable oil or melted butter

Instructions

Knead the dough. Combine the flour, sugar, yeast, and salt in a large mixing bowl. Then, slowly add the lukewarm water and vegetable oil (or melted butter). Using a stand mixer with a dough hook, bread machine, or your hands, knead the dough for about 5-7 minutes. The dough should be soft, smooth, and slightly tacky.
Tip: The long rise time will further develop gluten, so don’t worry about over-kneading.
The first rise (overnight fermentation). Cover the bowl with plastic wrap or a damp cloth and leave the dough to rise at room temperature for 8-12 hours, depending on your kitchen’s temperature. The dough may take closer to 12 hours to double in size in cooler environments.
Shape the loaf. After the overnight rise, your dough should have doubled in size and be full of air bubbles. Then, gently turn the dough onto a lightly floured surface and stretch it into a 9 x 18 inches rectangle. Next, tuck the corners neatly, then roll the dough from the top down into a log. Pinch the seam to seal the loaf tightly.
Tip: Lightly flatten the dough before rolling for an extra smooth shape.
The second rise. Lightly grease a standard-sized loaf pan with nonstick spray or melted butter. Place the dough seam-side down into the prepared pan. Cover it loosely with greased plastic wrap or a damp cloth. Let it rise in a warm place (like a turned-off oven) for 1-2 hours or until the dough has risen about 1 inch above the rim of the pan.
Tip: Preheat your oven to 350°F (230°C) for about 30 minutes before the dough completes its second rise.
Bake the bread. Once risen, bake the bread for 30-40 minutes or until the top is golden brown and the internal temperature of the bread reaches between 190°F and 210°F. Remove from the oven and immediately turn the loaf onto a wire cooling rack. Allow it to cool completely before slicing.
Optional: Brush the top of the bread with melted butter right before or after baking for a softer crust. Alternatively, dust with flour before baking for a rustic look.
Slice and serve. Once the bread has completely cooled, slice it into even pieces with a serrated knife. Serve it as sandwich bread, toast, or however you like!

Video

Notes

Check that your instant yeast hasn’t gone bad. Old yeast might not make your dough rise. To test it, stir some yeast and sugar into warm water. If it starts to bubble after a few minutes, it’s still good.

Use water that’s just warm to the touch, around 105°F. Water that’s too hot can kill the yeast; if it’s too cold, your dough won’t rise well.

It helps if ingredients like oil or butter are warm, not cold before you mix them in. Cold stuff can slow down the yeast and mess with the dough rising.

If you like your bread crust soft, try putting a pan of hot water in the oven while the bread bakes. The steam makes the crust softer and keeps the bread moist.

Wait until the bread is completely cool before cutting it. Cutting it too soon can make the inside sticky. A cool loaf cuts nicely and has a great texture.

Nutrition