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

Cook Time 35

Total Time 1 35

Servings: 12 slices

Course: Bread, Snack

Cuisine: American

Calories: 120

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.

Preparation

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

Kneading and Rising

Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic.
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.
Punch down the risen dough and shape it into a loaf. Place it in a greased bread pan.
Cover the loaf and let it rise for another 30-40 minutes.

Baking

Preheat your oven to 350º F (175º C).
Bake the bread for 30-35 minutes, or until it sounds hollow when tapped.
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.

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