Here’s a classic, soft and fluffy homemade sandwich bread recipe — perfect for toast, sandwiches, or just slathering with butter.
🍞 Homemade Sandwich Bread
🧾 Ingredients:
-
3 ¾ cups (470g) all-purpose or bread flour
-
1 ½ tsp salt
-
2 tbsp sugar (or honey)
-
2 ¼ tsp (1 packet) active dry yeast or instant yeast
-
1 ¼ cups (295ml) warm milk (about 110°F / 43°C)
-
2 tbsp unsalted butter, softened (plus more for greasing)
-
1 tbsp neutral oil or melted butter (optional, for brushing the top)
🥣 Instructions:
1. Activate the Yeast (skip if using instant yeast)
-
In a bowl, combine warm milk and sugar.
-
Sprinkle yeast on top and let sit for 5–10 minutes, until foamy.
2. Make the Dough
-
In a large mixing bowl, combine flour and salt.
-
Add in the yeast mixture (or warm milk + yeast if using instant), and softened butter.
-
Mix until dough comes together.
3. Knead the Dough
-
Knead on a lightly floured surface for 8–10 minutes, or in a stand mixer for 5–6 minutes, until smooth and elastic.
-
If dough is too sticky, add a tablespoon of flour at a time. If too dry, add a splash of milk.
4. First Rise
-
Place dough in a greased bowl, cover with a towel or plastic wrap.
-
Let rise in a warm place for 1 to 1.5 hours, until doubled in size.
5. Shape the Loaf
-
Punch down the dough and shape into a loaf (flatten into a rectangle, then roll up tightly).
-
Place seam-side down into a greased 9×5-inch loaf pan.
6. Second Rise
-
Cover and let rise again for 30–45 minutes, until it rises about 1 inch above the rim of the pan.
7. Bake
-
Preheat oven to 350°F (175°C).
-
Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
-
If browning too quickly, loosely tent with foil during the last 10 minutes.
8. Cool
-
Remove from pan and let cool on a wire rack for at least 1 hour before slicing.
📝 Tips:
-
For softer crust, brush the top with melted butter after baking.
-
For slightly sweet bread, increase sugar to 3 tbsp.
-
Store in a bread box or airtight container for 3–4 days, or freeze slices for longer storage.
