Get the Recipe: Homemade Sandwich Bread
This homemade sandwich bread is soft, fluffy, and made with just 7 simple ingredients. It's perfect for sandwiches, toast, and so much better than store-bought.
Ingredients
- ¾ cup (180 ml) warm water, approximately 110° F
- ¼ cup (60 ml) warm whole milk, approximately 110° F (low-fat milk works too)
- 2 ¼ teaspoons (7 g) instant yeast, (one yeast packet)
- 2 Tablespoons (25 g) granulated sugar
- 4 Tablespoons (60 g) unsalted butter, melted
- 1 ½ teaspoons (8 g) salt
- 3 cups (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: 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: 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.
Serving: 1slice, Calories: 124kcal, Carbohydrates: 20g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 222mg, Potassium: 46mg, Fiber: 1g, Sugar: 2g, Vitamin A: 94IU, Calcium: 9mg, Iron: 1mg