Sandwich Bread
This soft and buttery sandwich bread features a chewy crust, perfect for sandwiches, toast, or snacks.
Equipment
- 9x5-inch loaf pan
- Mixing Bowl
- Stand Mixer (optional)
Ingredients
- 1 cup warm water (about 110°F or 43°C)
- 1/4 cup warm whole milk (about 110°F or 43°C)
- 2 1/4 teaspoons instant yeast (one standard packet, 7g)
- 2 tablespoons granulated sugar (25g)
- 4 tablespoons unsalted butter softened to room temperature (56g)
- 1 1/2 teaspoons salt
- 3 1/3 cups all-purpose or bread flour (420–430g), plus more as needed
Instructions
- In a large bowl or mixer’s bowl, combine warm water, warm milk, yeast, and sugar. Let it rest for about 5 minutes until bubbly.
- Add softened butter, salt, and one cup of flour. Mix on low for 30 seconds, then add another cup of flour and mix on medium speed until combined.
- Add the remaining flour gradually until the dough pulls away from the sides of the bowl, about two minutes.
- Knead the dough for 5 to 8 minutes until soft and elastic. If sticky, add a little more flour as needed.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
- Punch the dough down, then roll it into a rectangle (8 by 15 inches). Roll it up into a log and place it in a greased 9×5-inch loaf pan.
- Cover and let it rise again until it reaches about an inch above the pan, about an hour.
- Preheat the oven to 350°F (177°C). Bake the bread for 32 to 36 minutes until golden brown and sounds hollow when tapped.
- Let it cool in the pan for a few minutes before transferring to a rack. Slice warm or cool completely for neater slices.
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Notes
Store wrapped tightly at room temperature for up to 6 days or refrigerate for up to 10 days. Freeze slices for longer storage.