Homemade Sandwich Bread
The softest homemade sandwich bread recipe your whole family will love!
Ingredients
- 1 cup water
- 1/4 cup milk or half and half
- 2 1/4 tsp active dry yeast or one packet
- 2 tbsp granulated sugar
- 4 tbsp butter melted
- 1 tsp salt
- 3 1/3 cups flour (all-purpose or bread flour)
Instructions
Making the dough
- Heat water and milk in the microwave for 30 seconds or until warm (not hot).
- Combine water, milk, yeast, and sugar in a bowl and whisk. Cover with a clean kitchen cloth and let sit for 5-10 minutes to proof the yeast. Once the yeast is proofed, you should see little bubbles forming on the surface and can move onto the next step.
- Add melted butter and salt, stirring to combine.
- If using a standing mixer, start beating on low speed, adding one cup of flour at a time and using a spatula to scrape down the sides of the bowl. Increase speed to medium until the dough pulls away from the bowl.If you are mixing by hand, use a large spoon until ingredients are combined, then knead for a few minutes by hand.
- Beat in the mixer for an additional 2-3 minutes or knead by hand on a floured surface for 3-5 minutes.
First rise
- Grease a large bowl and place the dough ball into the bowl. Cover with a clean kitchen towel and allow the dough to rise in a room temperature or warm environment until doubles in size (about 1-2 hours).
Shaping the loaf
- Once the dough has doubled in size, release the air by lightly punching it down. On a floured work surface, roll the dough into a large rectangle.
- Roll the dough from one side until it's a long log and transfer into a greased 8x5 bread loaf pan.
Second rise
- Cover with a clean kitchen towel and allow to rise until it's about 1 inch higher than the bread pan (about 1 hour).
Bake the bread
- Bake bread on 350°F on a lower rack for 30-35 minutes. The top should be golden brown.
- Allow bread to cool for a few minutes before slicing.
Notes
- Use the right flour: Bread flour or all-purpose flour with a higher protein content works best for sandwich bread. This helps develop gluten, resulting in a better rise and structure.
- Activate your yeast: Proof your yeast before using it by dissolving it in the wet ingredients with the sugar. If it bubbles and becomes frothy within 5-10 minutes, it's ready to use.
- Don't rush the process, just enjoy the simple act of baking bread. I promise it will be worth the wait!
- Store bread in an airtight container or bag for 2-3 days on the counter or up to 1 week in the refrigerator.