Description
This easy sandwich bread recipe is perfect for beginners, offering a soft, reliable, and simple loaf that’s ideal for sandwiches. Made with basic ingredients like all-purpose flour, yeast, and milk, this bread yields a tender crumb and a lightly golden crust, perfect for any sandwich or toast.
Ingredients
Scale
Main Ingredients
- All-purpose flour (or bread flour): about 3 to 3 1/2 cups
- Warm water (105–115°F): 1 cup
- Milk (any kind, even non-dairy): 1/2 cup
- Active dry yeast or instant yeast: 2 1/4 teaspoons (one packet)
- Sugar or honey: 2 tablespoons
- Neutral oil or melted butter: 2 tablespoons
- Salt: 1 1/4 teaspoons
Optional Add-Ins
- 1 tablespoon butter for brushing
- Seeds (sesame, poppy, sunflower)
- Oats for topping
Instructions
- Proof the yeast: In a large bowl, mix warm water and sugar. Sprinkle the yeast on top and wait 5–10 minutes until foamy. If using instant yeast, skip this step and add it later with the flour.
- Add liquids and salt: Stir in the milk, oil or melted butter, and salt. Make sure the liquid is warm but not hot.
- Mix in the flour: Add 2 1/2 cups of flour and stir until a shaggy dough forms. Gradually add more flour little by little, until the dough pulls away from the bowl and feels slightly tacky, but not sticky.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 7–9 minutes by hand, or 5–6 minutes using a mixer, until smooth and elastic. The dough should spring back when gently pressed.
- First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size, about 60–90 minutes.
- Shape the loaf: Gently deflate the dough and press it into a rectangle about the length of your loaf pan. Roll it tightly from the short side, pinch the seam, and tuck in the ends. Place seam-side down in a greased 8.5×4.5-inch or 9×5-inch loaf pan.
- Second rise: Cover the pan and let the dough rise until it crowns about 1 inch above the rim, about 30–45 minutes. Preheat the oven to 350°F (175°C) during this time.
- Bake the bread: Bake for 28–35 minutes until the top is deep golden and the loaf sounds hollow when tapped. The internal temperature should reach 190–195°F.
- Finish and cool: Remove the bread from the pan immediately to prevent the crust from becoming soggy. Brush the top with butter if you prefer a soft crust. Cool on a wire rack for at least 1 hour before slicing.
Notes
- Use a kitchen thermometer to check the water temperature for yeast proofing; it should be warm but not hot to avoid killing the yeast.
- Substitute bread flour for all-purpose flour for a chewier texture and better rise.
- If you want a crustier loaf, skip brushing the top with butter after baking.
- Optional toppings like seeds or oats can be added after the second rise by lightly brushing the dough with water before sprinkling.
- Store sliced bread in an airtight container or plastic bag at room temperature for up to 3 days, or freeze for longer storage.
