Sandwich Bread
A soft and fluffy homemade sandwich bread perfect for toast and sandwiches!
Equipment
- 9x5 inch Loaf Pan
- Mixing Bowls:
- Stand mixer with dough hook
Ingredients
- 3/4 cup warm water (105–115°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm whole milk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour or bread flour
Instructions
- Combine yeast with warm water and 1 teaspoon of sugar. Let sit for 5 minutes until foamy.
- In a separate bowl, mix warm milk, melted butter, remaining sugar, and salt.
- Using a stand mixer, add half the flour to the wet mixture and mix at low speed.
- Gradually add the remaining flour, mixing first at low speed, then medium, until a smooth ball forms.
- Knead the dough in the mixer for 2–3 minutes until smooth and elastic.
- Shape the dough into a ball and let it rise in a greased bowl covered with a towel for about 1½ hours, until doubled in size.
- Deflate the dough on a floured surface, roll it into an 8×14-inch rectangle, and roll tightly into an 8-inch log.
- Place in a greased 9×5-inch loaf pan, cover, and let rise for 1 hour until it rises about 1½ inches above the rim.
- Preheat the oven to 350°F. Bake for 25–27 minutes until golden and hollow when tapped.
- Cool before slicing to preserve softness.
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Notes
Store at room temperature in a sealed bag for up to 4 days. Freeze for longer storage.