Homemade Sandwich Bread
Soft, fluffy homemade sandwich bread that's perfect for toast, sandwiches, or just slathering with butter! This easy recipe uses simple ingredients for a loaf that's better than store-bought and so much more satisfying. Whether you’re a beginner baker or a seasoned pro, this foolproof bread is sure to become a family favorite.
Equipment
- 1 Loaf pan
- 1 Standmixer with dough hook
- 1 Stove pot or microwave safe bowl To heat milk
Ingredients
- 1 Cup Warm water
- ¼ Cup Milk I use oat milk, but any variety will work
- 2 ¼ Tsp Active dry yeast
- 2 Tbsp Sugar Cane sugar or other
- 4 Tbsp Unsalted butter Softened
- 1.5 Tsp Salt
- 3.5 Cups Flour
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Instructions
- Warm the water and milk on the stove until steaming, but not yet simmering or boiling.1/4 Cup Milk, 1 Cup Warm water
- Combine the warm water, milk, sugar, and yeast in the bowl of a stand mixer. Let it rest for 10 or so minutes for the yeast to bloom.2 1/4 Tsp Active dry yeast, 2 Tbsp Sugar
- Add the salt, butter, and flour. Mix on low speed for approximately 5 minutes. Then mix on medium speed for an additional 5 minutes or until the dough is no longer sticking to the sides of the bowl. If you need to add an additional tablespoon of flour, do so. Then mix briefly until the dough is no longer sticking to the bowl. The dough should be relatively soft, smooth looking and not very sticky.4 Tbsp Unsalted butter, 1.5 Tsp Salt, 3.5 Cups Flour
- Grease the bowl and cover the dough. Then place it in a warm environment to rise until it's nearly doubled in size. This is the first rise.I prefer to place the dough in my oven with the light on, or on the center of my stovetop if my oven has been on recently or is being used for something else at the time. This provides the dough with just enough warmth to rise (in my kitchen) without getting too hot.
- Turn the dough out onto a lightly floured surface.
- Roll the dough into a rectangle approximately 8×16 inches in size on a lightly floured surface.
- Now starting from the left side (8" in length), roll the dough to the right (it should look like a fruit roll up). Do this very gently and don't pull or create tension in the dough. Place the dough into your prepared (lightly greased) bread pan.
- Cover with greased plastic wrap and allow it to rise in a warm place until the top of the dough is about an inch above the edge of the pan.This usually takes about an hour.
- Bake for 30-40 minutes at 350 degrees F. Time will vary slightly.
- Rest the bread for 10 minutes in the bread pan before removing.
Notes
Storage recommendations
In the freezer - store cooked and cooled, sliced bread, for up to 3 months.
Refrigerator - up to 4 days.
At room temperature - stored in an airtight container (I use my cake stand with a cover), for up to 4 days. I recommend not pre-slicing it if you store it at room temperature as that will cause the bread to dry out and become stale more quickly.
