Homemade Sandwich Bread
This soft, golden Sandwich Bread Recipe turns your kitchen into the best smelling room in the house. It slices cleanly, holds up to any filling you pile on it, and tastes worlds better than anything wrapped in plastic at the store.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
- 9x5-inch loaf pan
- Measuring cups and spoons
- Kitchen scale - for accurate flour measurement
- Mixing bowl - for proofing the dough
- Clean kitchen towel - or plastic wrap, for covering the dough while it rises
- Instant-read thermometer - to check liquid temperature and doneness
- Wire cooling rack
Ingredients
- 4 cups all-purpose flour - 500g, plus more for kneading
- 2.25 teaspoons active dry yeast or instant yeast - 7g
- 0.25 cup granulated sugar - 50g
- 1.5 teaspoons fine salt - 9g
- 1 cup whole milk - 240ml, warmed to about 110°F (43°C)
- 0.25 cup water - 60ml, warmed to about 110°F (43°C)
- 3 tablespoons unsalted butter - 42g, softened
- 1 large egg - room temperature
- 1 tablespoon neutral oil - for greasing the bowl and pan
Instructions
- Combine the warmed milk and water in a small bowl. Sprinkle the yeast over the top and let it sit for about 5 minutes until foamy and puffed on top.
- In the bowl of your stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Add the activated yeast mixture, softened butter, and egg. Mix on low speed until a rough, shaggy dough forms.
- Knead on medium-low speed for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky. Alternatively, knead by hand on a floured surface for 10 to 12 minutes.
- Lightly oil a large bowl and transfer the dough to it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Gently punch down the risen dough to release the air and transfer to a lightly floured surface. Pat into a rough rectangle, then roll tightly from one short end to the other, pinching the seam closed.
- Grease your loaf pan with oil and place the shaped dough seam side down. Cover and let rise again for 45 minutes to 1 hour until it domes about an inch above the rim of the pan.
- Preheat your oven to 350°F (175°C). Bake the loaf on the center rack for 30 to 35 minutes until deep golden brown, tenting with foil if the top browns too quickly.
- Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack and cool completely for about 1.5 to 2 hours. Slice with a serrated knife once fully cooled.
Notes
- Always check that your milk and water are warm, not hot — temperatures above 120°F (49°C) can kill the yeast.
- Weigh your flour with a kitchen scale for the most accurate and consistent results.
- Knead the dough until it passes the windowpane test, where a small piece stretches thin without tearing.
- Let the dough rise in a slightly warm oven with the light on if your kitchen runs cool.
- Avoid rushing the rises — proper fermentation is what gives the bread its flavor and texture.
- Use room temperature eggs and butter so they incorporate evenly into the dough.
- For a whole wheat version, replace up to half the all-purpose flour with whole wheat flour.
- Store at room temperature in a sealed bread bag or airtight container for up to 4 days. Freeze sliced bread for up to 3 months.
- Refresh slightly stale bread by wrapping it in foil and warming it in a 300°F (150°C) oven for 10 minutes.
- Resist slicing the bread while it is still warm, since cutting too early can cause the crumb to compress and turn gummy.