Description
This homemade white sandwich bread is soft, fluffy, and perfect for sandwiches, toast, or everyday use. With a tender crumb and golden crust, it’s an easy bread recipe that delivers bakery-quality results at home using simple ingredients and classic baking methods.
Ingredients
Wet Ingredients
- 1 cup (240ml) warm milk
- ¼ cup (60ml) warm water
- 2 tbsp unsalted butter, softened
Dry Ingredients
- 3½ cups (420g) all-purpose flour or bread flour
- 2 tbsp granulated sugar
- 2¼ tsp (7g) active dry yeast
- 1 tsp salt
Instructions
- Activate Yeast: In a large bowl, combine the warm water, warm milk, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Add Butter and Salt: Stir in the softened butter and salt to the yeast mixture to incorporate the flavors and fats needed for a soft crumb.
- Mix Dough: Gradually add the flour, mixing as you go until a cohesive dough forms that is slightly sticky but workable.
- Knead Dough: Knead the dough on a floured surface for 8–10 minutes until it becomes smooth, elastic, and no longer sticky. This develops gluten for structure.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Shape Dough: Punch down the risen dough to release air, then shape it into a loaf form suitable for your pan.
- Second Rise: Place the shaped dough into a greased 9×5-inch loaf pan. Cover and let it rise again for 30–45 minutes until the dough has risen about 1 inch above the pan’s rim.
- Preheat Oven: While the dough finishes rising, preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking.
- Bake: Bake the loaf for 30–35 minutes until the crust turns golden brown and the loaf sounds hollow when gently tapped, indicating it’s fully baked.
- Cool: Remove the bread from the pan and transfer it to a wire rack. Let the bread cool completely before slicing to retain its texture and shape.
Notes
- Using bread flour instead of all-purpose flour will create a slightly chewier texture and improved rise due to higher protein content.
- For a softer crust, brush the top of the bread with melted butter immediately after baking.
- Store the bread in an airtight container at room temperature to keep it fresh for up to 4 days.
- You can freeze sliced bread wrapped tightly in plastic or foil for up to 3 months without losing quality.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
