Soft Homemade Sandwich Bread
- Shanice lowe
- 5 days ago
- 2 min read
Sandwich Bread Recipe
Ingredients:
3 ¾ cups all-purpose or bread flour
2 ¼ teaspoons (1 packet) instant yeast or active dry yeast
1 ½ teaspoons salt
2 tablespoons granulated sugar or honey
1 ¼ cup warm milk (about 110°F)
2 tablespoons unsalted butter, softened and slightly cooled
Instructions:
If using Active Dry Yeast, In a small bowl, combine the warm milk, and sugar (or honey).
Sprinkle the yeast over the mixture and stir gently. Let sit for 5-10 minutes until foamy.
If using instant yeast, skip this step and mix the yeast directly with the dry ingredients.
In a large mixing bowl or stand mixer, combine flour and salt.
Add the activated yeast mixture (or if using instant yeast, add warm milk separately).
Add softened butter
Mix until a rough dough forms. If using a stand mixer, use the dough hook on low speed.
Knead the dough for about 8-10 minutes by hand on a lightly floured surface or for 5-7 minutes in a stand mixer until smooth and elastic.
The dough should be soft and slightly tacky but not sticky.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Punch down the dough and transfer it to a lightly floured surface.
Flatten into a rectangle (about 8x12 inches), then roll it tightly into a log, tucking the ends under.
Place the dough seam-side down in a greased 9x5-inch loaf pan.
Cover loosely and let rise for 30-45 minutes, until the dough crowns about 1 inch above the pan.
Meanwhile, preheat your oven to 375°F (190°C).
Bake for 30-35 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
If the top browns too quickly, tent loosely with foil halfway through baking.
Remove from the pan and let cool on a wire rack for at least 1 hour before slicing.
Store in an airtight container for up to 3 days, or freeze for longer storage.
Baking Tips:
Use bread flour for a chewier texture.
Brush with melted butter after baking for a soft crust.
For whole wheat bread, replace up to 50% of the flour with whole wheat flour and increase water by 1-2 tbsp.
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