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Homemade Soft Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours (including rising times)
  • Yield: 1 loaf (9x5-inch pan), about 12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This classic sandwich bread recipe yields a soft, fluffy loaf perfect for everyday use. Made with a combination of warm water, milk, instant yeast, butter, sugar, and all-purpose flour, the dough is kneaded, allowed to rise twice, and baked to golden perfection. Ideal for sandwiches, toast, or simply enjoying fresh, this homemade bread offers a comforting texture and mild flavor.

Ingredients

Liquid 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)

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

Fat

  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Instructions

  1. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the warmed water, warmed milk, instant yeast, and sugar. Cover the bowl and let it rest for 5 minutes to activate the yeast.
  2. Mix ingredients: Add the softened butter, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds. Scrape down the sides, add another cup of flour, and beat on medium speed until ingredients are roughly incorporated (some butter chunks may remain).
  3. Form dough: Add the remaining flour and beat again on medium speed until the dough pulls away from the sides of the bowl and starts to come together, about 2 minutes. If mixing by hand, combine with a large wooden spoon or spatula.
  4. Knead the dough: Continue kneading with the mixer on medium speed for 5–8 minutes or knead by hand on a lightly floured surface for 5–8 minutes. Sprinkle small amounts of flour if the dough becomes too sticky. The dough should feel soft and pass the windowpane test—stretch a small piece until translucent without tearing.
  5. First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough inside, turning to coat all sides in oil. Cover and let the dough rise in a warm spot for 1–2 hours until doubled in size.
  6. Prepare loaf pan: Grease a 9×5-inch loaf pan to prevent sticking.
  7. Shape the bread: Punch down the risen dough to release gas. On a lightly floured surface, roll the dough into an approximately 8×15 inch rectangle. Roll the rectangle into an 8-inch log and place it seam side down into the prepared loaf pan.
  8. Second rise: Cover the loaf with foil, plastic wrap, or a clean kitchen towel. Let it rise for about 1 hour until it extends about 1 inch above the pan’s rim.
  9. Preheat oven: Position the oven rack low and preheat the oven to 350°F (177°C) to ensure the bread bakes evenly without burning on top.
  10. Bake: Bake the bread for 32–36 minutes until golden brown on top. To avoid over-browning, loosely tent with aluminum foil after about 20 minutes. The bread is done when it sounds hollow when tapped or an instant-read thermometer registers 195–200°F (90–93°C) in the center.
  11. Cool and store: Remove bread from oven and cool for a few minutes in the pan on a wire rack before transferring to cool completely. Store leftover bread tightly covered at room temperature for up to 6 days or in the refrigerator for up to 10 days.

Notes

  • If you don’t own a stand mixer, knead the dough by hand using a large wooden spoon or silicone spatula, although it requires more effort.
  • Use the windowpane test to check if dough is kneaded enough: gently stretch a small piece of dough to see if light passes through without tearing.
  • Allow the dough to rise in a warm environment for best results; room temperature is commonly sufficient.
  • Tenting the bread with foil during baking prevents the crust from burning while ensuring thorough cooking.
  • Let the bread cool completely before slicing for cleaner cuts and best texture.
  • Using bread flour instead of all-purpose flour will yield a chewier texture with more structure.

Find it online: https://meallora.com/homemade-soft-sandwich-bread-recipe/