Making your own sandwich bread at home can be a rewarding experience. This simple recipe yields delicious, soft, and fresh bread that is perfect for sandwiches or toast. No store-bought bread can compare to the taste and texture of homemade bread, and you’ll enjoy every bite of it!
Why Make This Recipe
Homemade sandwich bread is not only healthier than store-bought options, but it’s also incredibly versatile. You can customize it with your favorite ingredients and avoid preservatives and additives. Plus, the aroma of freshly baked bread filling your kitchen is simply irresistible. This recipe is straightforward and perfect for beginners, so roll up your sleeves and get ready to bake!
How to Make Sandwich Bread
Ingredients:
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
Directions:
- Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Knead the dough: Add the butter, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated. Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough sticks too much, sprinkle flour until you achieve a soft, slightly tacky dough.
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm environment for 1-2 hours, or until it doubles in size.
- Shape the bread: Grease a 9×5-inch loaf pan. When the dough is ready, punch it down to release the air. Lightly flour a work surface and roll the dough into a large rectangle about 8×15 inches. Roll it up into an 8-inch log and place it in the prepared loaf pan.
- 2nd Rise: Cover the shaped loaf and allow to rise until it’s about 1 inch above the top of the loaf pan, around 1 hour.
- Bake the bread: Preheat oven to 350°F (177°C). Bake for 32-36 minutes or until golden brown on top. If it browns too quickly, tent the pan with aluminum foil. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 195–200°F (90–93°C).
- Cool and store: Remove from the oven and let cool for a few minutes in the pan. Then, take the bread out and let it cool completely or slice it while warm.
- Store the bread: Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
How to Serve Sandwich Bread
You can enjoy your homemade sandwich bread in many ways. It’s perfect for making sandwiches filled with your favorite meats, cheeses, and vegetables. You can also toast it for breakfast and top it with butter, jam, or avocado.
How to Store Sandwich Bread
To keep your sandwich bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay good at room temperature for about 6 days. If you want to keep it longer, refrigerate it, and it should last for about 10 days.
Tips to Make Sandwich Bread
- Make sure your liquids are warm but not too hot; around 110°F (43°C) is perfect for activating the yeast.
- If you don’t have a mixer, you can knead the dough by hand, but it will take a bit more effort.
- Be cautious when adding flour during kneading; you want the dough to be soft, not dry.
Variation
You can add herbs, cheese, or even seeds to the dough for a flavorful twist. Experiment with different types of flours like whole wheat or add nuts and dried fruits for a unique bread.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, you can! Just activate it in warm water first before adding it to the mixture.
2. Can I freeze the bread?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last for up to 3 months.
3. What should I do if my dough doesn’t rise?
Check if your yeast is fresh and your liquids are not too hot or cold. If it’s still not rising, try putting it in a warmer spot.
Enjoy your homemade sandwich bread, and happy baking!
Sandwich Bread
Ingredients
Wet Ingredients
- 1 cup water, warmed to about 110°F (43°C)
- 1/4 cup whole milk, warmed to about 110°F (43°C)
Dry Ingredients
- 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups all-purpose flour or bread flour (spooned & leveled), plus more as needed
Instructions
Preparation
- Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated.
- Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Kneading
- Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough sticks too much, sprinkle flour until you achieve a soft, slightly tacky dough.
Rising
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm environment for 1-2 hours, or until it doubles in size.
- Grease a 9×5-inch loaf pan. When the dough is ready, punch it down to release the air. Lightly flour a work surface and roll the dough into a large rectangle about 8×15 inches. Roll it up into an 8-inch log and place it in the prepared loaf pan.
- Cover the shaped loaf and allow to rise until it’s about 1 inch above the top of the loaf pan, around 1 hour.
Baking
- Preheat oven to 350°F (177°C). Bake for 32-36 minutes or until golden brown on top. If it browns too quickly, tent the pan with aluminum foil. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 195–200°F (90–93°C).
- Remove from the oven and let cool for a few minutes in the pan. Then, take the bread out and let it cool completely or slice it while warm.
