Sandwich Bread Recipe

I remember the first time I made homemade sandwich bread. The smell of warm, yeasty dough filled my kitchen, wrapping around me like a cozy blanket. There’s something heartwarming about seeing dough rise and transform into a soft loaf. This sandwich bread recipe holds a special place in my heart because it reminds me of sharing simple meals with family and friends. Baking bread is not just about the end product; it’s about the joy of creating something from scratch. When you slice into this freshly baked bread, you get a taste of comfort and love in every bite. This sandwich bread recipe is special because it is simple to make, yet yields a loaf that is soft and perfect for any filling.

why make this recipe

Making your own sandwich bread is a rewarding experience. It’s cost-effective, healthier than store-bought options, and allows you to control the ingredients. You can enjoy the freshness of homemade bread, knowing exactly what goes into it. Plus, nothing beats the taste of bread right out of the oven, soft and warm, ready to be enjoyed.

how to make Sandwich Bread

Ingredients:

• 1 2/3 cup (363 g) milk, warmed to 100º F – 110º F
• 2 teaspoons (6 g) instant yeast
• 6 tablespoons (85 g) unsalted butter, softened to room temperature
• 2 teaspoons (5 g) kosher salt
• 3 tablespoons (37 g) granulated sugar
• 4 – 4 3/4 cups (480 – 570 g) all-purpose flour

Directions:

1. In a large bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it starts to foam.
2. Add the softened butter, kosher salt, and granulated sugar to the yeast mixture. Stir well.
3. Gradually add in the flour, one cup at a time, mixing until a dough starts to form.
4. Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. Punch down the risen dough and shape it into a loaf. Place it in a greased bread pan.
7. Cover the loaf and let it rise for another 30-40 minutes.
8. Preheat your oven to 350º F (175º C). Bake the bread for 30-35 minutes, or until it sounds hollow when tapped.
9. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

how to serve Sandwich Bread

You can serve this sandwich bread in many ways. It’s perfect for making classic sandwiches with deli meats and cheese. Spread some butter or your favorite sandwich spread on a slice for a quick snack. This bread also works great for toast, topped with jam or avocado.

how to store Sandwich Bread

To store your sandwich bread, wrap it in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 4 days. If you want to keep it longer, slice it and freeze it in a freezer-safe bag. It will stay fresh for up to 3 months.

tips to make Sandwich Bread

• Make sure your milk is warm, but not hot, to activate the yeast.
• Knead the dough well to develop gluten for better texture.
• If the dough is too sticky, add a little more flour, but be careful not to overdo it.

variation

You can add herbs, spices, or seeds to the dough for extra flavor. Try mixing in rosemary or poppy seeds for a tasty twist.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but you may need to adjust the amount of liquid.

2. What if my dough doesn’t rise?

If your dough doesn’t rise, the yeast may be expired, or the temperature might not be warm enough. Ensure your milk is the right temperature and give it more time to rise.

3. How can I tell when the bread is done baking?

When tapped, the bread should sound hollow. You can also check the internal temperature; it should be around 190º F (88º C).

Sandwich Bread

A simple and heartwarming recipe for homemade sandwich bread that yields a soft loaf, perfect for any filling.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Bread, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 2/3 cups 1 2/3 cup (363 g) milk, warmed to 100º F – 110º F Warm, but not hot, to activate the yeast.
• 2 teaspoons 2 teaspoons (6 g) instant yeast Ensure it's fresh.
• 6 tablespoons 6 tablespoons (85 g) unsalted butter, softened to room temperature Softened for easier mixing.
• 2 teaspoons 2 teaspoons (5 g) kosher salt Adds flavor.
• 3 tablespoons 3 tablespoons (37 g) granulated sugar For slight sweetness.
• 4 - 4 3/4 cups 4 – 4 3/4 cups (480 – 570 g) all-purpose flour Add gradually until dough forms.

Method

 

Preparation

1. In a large bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it starts to foam.
2. Add the softened butter, kosher salt, and granulated sugar to the yeast mixture. Stir well.
3. Gradually add in the flour, one cup at a time, mixing until a dough starts to form.

Kneading and Rising

1. Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic.
2. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
3. Punch down the risen dough and shape it into a loaf. Place it in a greased bread pan.
4. Cover the loaf and let it rise for another 30-40 minutes.

Baking

1. Preheat your oven to 350º F (175º C).
2. Bake the bread for 30-35 minutes, or until it sounds hollow when tapped.
3. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in plastic wrap or an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.