Description
This classic homemade sandwich bread recipe delivers a soft, fluffy loaf with a golden crust perfect for sandwiches, toast, and more. Made with simple ingredients like yeast, warm milk, and butter, this bread rises twice for optimal texture and flavor. Baking in a loaf pan creates the ideal shape for slicing and stacking your favorite fillings.
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
- 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.
- Mix dough ingredients: Add the softened butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then scrape down the bowl sides. Add another cup of flour and beat on medium speed until incorporated but with some butter chunks remaining. Lastly, add the remaining flour and mix on medium speed for about 2 minutes until dough pulls away from the bowl sides.
- Knead the dough: Continue mixing in the stand mixer for 5-8 minutes or knead by hand on a lightly floured surface for the same time. Add flour sparingly to avoid sticky dough, aiming for a soft and tacky consistency. Perform the windowpane test to confirm the dough is properly kneaded.
- First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl turning to coat all sides. Cover and let rise in a warm spot for 1-2 hours, until doubled in size.
- Grease the loaf pan: Prepare a 9×5-inch loaf pan by greasing it thoroughly.
- Shape the bread: Punch the dough down to release air. Lightly flour a surface, hands, and rolling pin, then roll the dough into an approximately 8x15 inch rectangle. Roll the dough up into an 8-inch log and place it seam side down in the prepared pan.
- Second rise: Cover the loaf pan with foil, plastic wrap, or a kitchen towel. Let the dough rise for about 1 hour, until the dough rises about 1 inch above the pan’s edge.
- Preheat the oven: Adjust the oven rack to a lower position and preheat oven to 350°F (177°C) to prevent the top from burning during baking.
- Bake the bread: Bake for 32-36 minutes until the top is golden brown. If browning too quickly, tent the pan with foil around the 20-minute mark. Confirm doneness by tapping the loaf (should sound hollow) or using an instant-read thermometer to check for 195-200°F (90-93°C) internal temperature.
- Cool and store: Remove bread from oven and cool in the pan on a rack for a few minutes before transferring out for slicing. Allow cooling completely if time permits. Store leftovers tightly covered at room temperature up to 6 days or refrigerate for up to 10 days.
Notes
- Use bread or all-purpose flour, spooned and leveled, for best results.
- Warm water and milk to about 110°F (43°C) to properly activate the yeast without killing it.
- Be careful not to add too much flour during kneading; dough should remain soft and slightly tacky.
- If you don’t have a stand mixer, knead the dough by hand for 5-8 minutes on a floured surface.
- Use an instant-read thermometer to ensure perfectly baked bread.
- Cover the loaf with foil during baking if browning too quickly to prevent burning.
- Allow the bread to cool completely for easier slicing and best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
