Sandwich bread recipe
Baking bread at home is not only easy and satisfying but also tastier. The resulting bread loaf is light and super soft inside with a light golden and crisp exterior. Plus, you will have control over all the ingredients, and it’s free from preservatives. Try our trending Vienna bread, easy Irish soda bread, soft and fluffy brioche bread, and some interesting holiday breads.
Ingredients
Warm water: To activate the yeast. Milk: Makes it extra soft and rich. You can skip and add lukewarm water instead. Yeast: Active dry yeast is used, but instant or rapid-rise yeast can also be used. Use fresh yeast; otherwise, your bread will not rise. Sugar: Feed the yeast and tenderize the bread Flour: Both regular all-purpose flour and bread flour work for this recipe. Salt: Enhances the flavor of the bread. Butter: Coconut oil or vegetable oil can be used instead. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Proof yeast: Add water, milk, and sugar to a bowl. Mix until the sugar dissolves. Sprinkle yeast. Cover and let it sit for 10 minutes. Let the yeast activate. Prepare dough: Add flour, salt, and butter and mix until wet and dry ingredients are combined. Knead the dough: Add flour if the mixture is sticky, and knead the dough for 5 to 7 minutes. Knead until a dough ball is formed. Kneading dough helps improve the flavor and texture of the bread. The dough should be smooth, elastic, and slightly sticky. First rise: Cover and rest the dough ball in a greased bowl for 1 to 2 hours or until doubled in size. Punch to remove any excess gas from the risen dough. Shape the bread loaf: Dust the working surface with flour. Transfer the dough and shape it into a rectangle. Roll this to form a log. Second rise: Transfer the log to the greased bread loaf pan. Cover and let it rise for 30 mins to 1 hour. Bake: Preheat the oven to 350 degrees F ( 180 Degrees C). Bake the bread loaf for about 30-35 minutes. Let it rest for about 5 mins. After 5 minutes, remove the bread from the loaf pan and let it cool completely on a wire rack.
Tips
The amount of flour you need may vary slightly depending on the weather. Use warm water and milk, not hot. Hot water will kill the yeast. Don’t rush, and also don’t overproof for the best flavor and texture. Only water works well, but milk gives a soft texture and rich flavor.
Store
Once the bread cools completely, store it in an air-tight conatiner for 2-3 days at room temperature or 5-7 days in the refrigerator.
Serving suggestions
Homemade bread loaf tastes excellent on its own, but you can slather it with your favorite jam, nut butter, or salted butter, use it for toast, French toast, or even thick sandwiches.
More yeast bread recipes
Recipe card
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
