Print

Classic Homemade Sandwich Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

This classic Sandwich Bread recipe yields a soft, fluffy loaf with a golden crust, perfect for sandwiches or toast. Made with simple ingredients like flour, yeast, butter, and milk, it uses a stand mixer for kneading and requires two rises before baking at 350°F. The bread has a chewy texture if bread flour is used and a tender crumb with all-purpose flour, making it versatile and delicious for everyday baking.

Ingredients

Wet Ingredients

  • 1 cup (240ml) water, warmed to about 110°F (43°C)
  • 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Dry Ingredients

  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Instructions

  1. Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes to activate the yeast.
  2. Add ingredients gradually: Add the softened butter, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add another cup of flour. Beat on medium speed until incorporated, though the butter may still be chunky. Add the remaining flour and beat on medium speed until the dough forms and pulls away from the sides, about 2 minutes.
  3. Knead the dough: Continue kneading in the mixer for 5–8 minutes or knead by hand on a floured surface for the same time until the dough is soft yet elastic and passes the windowpane test, adding small amounts of flour as needed to prevent excessive stickiness.
  4. First rise: Lightly grease a large bowl, place the dough inside, turning to coat it with oil. Cover and let rise in a warm place for 1–2 hours until doubled in size.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan with oil or nonstick spray.
  6. Shape the bread: Punch down the risen dough to release air. Lightly flour a surface and rolling pin; roll the dough into an approximate 8×15-inch rectangle. Roll the dough into an 8-inch log and place it seam side down into the prepared loaf pan.
  7. Second rise: Cover the loaf with foil, plastic wrap, or a towel and let it rise for about 1 hour until it is about 1 inch above the pan’s rim.
  8. Preheat and bake: Preheat oven to 350°F (177°C) with the rack in a lower position. Bake the bread for 32-36 minutes until golden brown. Tent with foil if browning too quickly. The bread is done when it sounds hollow when tapped or has an internal temperature of 195–200°F (90–93°C).
  9. Cool and store: Let the bread cool in the pan for a few minutes on a rack before removing and slicing. Store covered at room temperature for up to 6 days or refrigerate up to 10 days.

Notes

  • Freezing Instructions: Shape the loaf and place in a greased pan, cover tightly, freeze up to 3 months. Thaw and rise 4-5 hours at room temperature before baking. You can also freeze fully baked bread for up to 3 months.
  • Overnight Instructions: After shaping, cover and refrigerate for up to 15 hours. Remove 3 hours before baking to rise at room temperature. Alternatively, refrigerate the dough during the first rise overnight and let rise at room temperature 2 hours before shaping.
  • Yeast: Instant yeast is used; active dry yeast can substitute with longer rise times.
  • Flour: Bread flour gives a chewier texture; all-purpose flour yields a soft, tender loaf.
  • Doubling Recipe: Make two separate batches or double all ingredients except yeast (3 1/4 tsp) and butter (6 tbsp) if mixing in a single bowl.
  • Special Equipment: Stand mixer with dough hook is recommended for ease, but hand kneading is possible.

Find it online: https://marthatasty.com/classic-homemade-sandwich-bread-recipe/