Here’s a simple, soft, and versatile Homemade Sandwich Bread recipe — perfect for everyday toast, sandwiches, or just slathered with butter fresh from the oven.
🍞 Classic Sandwich Bread
Ingredients (Makes 1 loaf):
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3¼ cups all-purpose flour (or bread flour), plus more as needed
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2¼ tsp active dry yeast (1 packet)
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1 cup warm water (110°F/45°C)
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2 tbsp sugar or honey
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2 tbsp unsalted butter, softened
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1½ tsp salt
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Optional: ¼ cup milk (replaces part of water for a softer crumb)
🧑🍳 Instructions:
1. Activate the Yeast:
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In a bowl or the bowl of a stand mixer, dissolve sugar (or honey) in warm water.
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Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
2. Mix the Dough:
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Add the softened butter, salt, and 2½ cups of the flour.
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Mix until combined, then add more flour as needed until a soft, slightly sticky dough forms.
3. Knead:
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Knead by hand (8–10 minutes) or with a dough hook (5–6 minutes), until smooth and elastic.
4. First Rise:
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Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
5. Shape the Loaf:
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Punch down dough. On a lightly floured surface, shape into a loaf (roll into a rectangle, then roll up tightly).
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Place into a greased 9×5-inch loaf pan.
6. Second Rise:
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Cover loosely and let rise for 30–45 minutes, or until the dough rises 1 inch above the rim of the pan.
7. Bake:
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Preheat oven to 350°F (175°C).
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Bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.
8. Cool:
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Let cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
📝 Tips:
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For a softer crust, brush with melted butter after baking.
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Want whole wheat bread? Replace 1½ cups of all-purpose flour with whole wheat and increase water slightly.
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Store in a sealed bag or wrap tightly for 3–4 days, or freeze for longer storage.
Would you like a no-knead version or a dairy-free/gluten-free adaptation?