Sandwich bread can be made at home with just 7 ingredients—flour, yeast, sugar, salt, butter, water and milk. The bread is soft and much better than store-bought bread!
¼cup(60 mL) warm whole milk,, approximately 110° F (low-fat milk works too)
2 ¼teaspoonsinstant yeast, (one yeast packet)
2Tablespoons(25 g) granulated sugar
4Tablespoonsunsalted butter,, melted
1 ½teaspoonssalt
3cups(375 g) all purpose flour, (or bread flour)
Instructions
Prep the dough: In the bowl of a stand mixer, whisk together warm water, warm milk, instant yeast and sugar. Let mixture sit for 5 minutes.
Add melted butter, salt and 1 cup flour to the mixture. Attach dough hook to mixer and stir ingredients together on low speed, about 30 seconds. Scrape down the sides of the bowl with a spatula and add 1 cup flour. Turn mixer to medium speed and mix for 2 minutes. Add 1 cup flour and mix again on medium speed for 2 minutes until the dough starts forming a ball on pulls away from the sides of the bowl.
Knead the dough: Either keep kneading the dough in the mixer on medium speed for 2 minutes or by hand on a floured surface for 2 minutes.
First rise: Transfer dough to a lightly greased bowl. Cover with a clean kitchen cloth or plastic wrap and allow dough to rise for 1 to 2 hours or until doubled in size.
Form the loaf: Punch the dough down to release air. Transfer to a lightly floured work surface. Use a floured rolling pin to shape dough into a large rectangle—roughly 15-inches by 8-inches (it doesn't have to be perfect). Starting at the short end, roll the dough into an 8-inch log. Place log into a lightly greased 9-inch by 5-inch loaf pan.
Second rise: Cover the loaf pan with a clean kitchen cloth. Allow dough to rise for 1 hour.
Bake the bread: Preheat the oven to 350° F. Bake bread for 30 to 35 minutes or until the top of the loaf is a nice golden color and when tapped gently the loaf sounds hollow. Allow to cool in the pan for 10 minutes before slicing and serving.
Notes
How to store homemade sandwich bread: Store in a bread bag or cover the loaf pan tightly. Bread will keep at room temperature for 3 days or in the refrigerator for 1 week.How to freeze sandwich bread dough: After rolling the dough into a log and before the second rise, place the dough in a loaf pan, cover tightly and freeze for up to 3 months. Let the dough defrost in the refrigerator before bringing to room temperature. Allow the dough to rise for 3 or 4 hours before baking according to instructions.