There is nothing quite as comforting and satisfying as the aroma of freshly baked bread filling your home. This Classic Homemade Sandwich Bread recipe is more than just a list of ingredients and instructions; it is an invitation to experience the simple, timeless joy of baking a perfect loaf from scratch. This bread is the ideal everyday loaf—soft, fluffy, and with a tender crumb that is perfect for everything from a simple toast in the morning to a hearty sandwich for lunch. It is a recipe designed for both the novice baker and the seasoned pro, providing a reliable and delicious result every single time.
The magic of this bread lies in its simplicity and the quality of its ingredients. A combination of all-purpose flour, a little sugar to feed the yeast, salt for flavor, and active dry yeast for that beautiful rise are the basic building blocks. But the real secret to its soft texture is the use of warm milk and a touch of butter. The milk not only provides a tender crumb but also adds a subtle richness that makes this bread stand out. The butter, kneaded into the dough, contributes to the soft texture and a slightly sweeter, more decadent flavor profile. This recipe foregoes the complexities of sourdough starters or long fermentation periods, making it an accessible and rewarding baking project for any day of the week.
The process of making this bread is a meditative and rewarding experience. It begins with “proofing” the yeast, a simple step where the yeast is dissolved in a mixture of warm water and sugar. This step ensures the yeast is active and alive, giving you confidence that your bread will rise beautifully. The dough is then brought together and kneaded. Kneading is the crucial step that develops the gluten, the protein network that gives the bread its structure and elasticity. It’s a hands-on process, a rhythmic push and fold that transforms a shaggy, sticky mass into a smooth, supple ball of dough. This is where you connect with the bread, feeling it change texture under your hands.
After kneading, the dough undergoes its first rise. This is a period of rest and transformation, where the yeast works its magic, creating air pockets and causing the dough to double in size. The second rise, after the dough has been shaped into a loaf, is equally important. This final proof allows the bread to achieve its final volume and creates the soft, delicate crumb that is perfect for a sandwich. The final touches—a light dusting of flour or a gentle brushing of an egg wash—not only enhance the loaf’s appearance but also contribute to a beautiful, golden crust.
The end result is a loaf of bread that is a world away from anything you can buy at a grocery store. The crust is a beautiful, golden-brown hue, firm enough to hold up to hearty fillings but still tender enough to be a pleasure to eat. The interior is airy and light, with a uniform, soft texture that tears easily. The flavor is a simple, honest expression of baked bread—slightly sweet, a little nutty, and utterly delicious. This bread is a blank canvas for your culinary creations. It’s perfect for a classic grilled cheese, a BLT, or simply slathered with a generous amount of butter and jam. But perhaps its greatest purpose is to be enjoyed in its purest form, warm from the oven, shared with loved ones. Baking this bread is not just about making a meal; it’s about creating a moment of comfort and connection.
Ingredients:
- For the Dough:
- 4 to 4 ½ cups (480-540g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 ½ cups (360ml) warm milk (about 110°F or 43°C)
- ¼ cup (56g) unsalted butter, melted and cooled
- ¼ cup (60ml) warm water (about 110°F or 43°C)
- For the Loaf Pan Preparation:
- 1 tablespoon unsalted butter, softened, for greasing the pans
Instructions:
- Activate the Yeast: In a small bowl, combine the warm water, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until it becomes foamy and frothy. This “blooming” or “proofing” process ensures your yeast is active and ready to make your bread rise.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of the all-purpose flour, the remaining sugar, and the salt. This ensures all the dry ingredients are evenly distributed before adding the wet ingredients.
- Mix Wet Ingredients: In a separate medium-sized bowl, combine the warm milk and the melted and cooled butter. Once the yeast mixture is foamy, pour it into the milk and butter mixture and stir to combine.
- Form the Dough: Pour the wet ingredient mixture into the dry ingredients. Using a wooden spoon or a stand mixer with a dough hook attachment, mix until a shaggy dough begins to form. If using a stand mixer, mix on low speed for about 2 minutes.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or with a stand mixer on medium speed for 6-8 minutes, until it becomes smooth, elastic, and no longer sticky. You may need to add a little more flour, a tablespoon at a time, to prevent sticking, but be careful not to add too much, as this can make the bread dense. The dough should feel soft and spring back when you poke it with your finger.
- First Rise: Lightly grease a large bowl with butter or oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free place for about 1-1.5 hours, or until the dough has doubled in size.
- Shape the Loaf: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and flatten it into a rectangle. Tightly roll the dough into a log shape, pressing down as you go. Pinch the seam and the ends to seal them.
- Second Rise: Grease a 9×5 inch loaf pan with the softened butter. Place the shaped dough, seam-side down, into the prepared loaf pan. Cover the pan loosely with a clean kitchen towel and place it back in a warm spot for a second rise, about 30-45 minutes, or until the dough has risen about 1 inch above the top of the pan.
- Preheat Oven and Bake: While the dough is on its second rise, preheat your oven to 375°F (190°C). Once the dough has risen sufficiently, you can lightly dust the top with a bit of flour for a rustic look if you wish. Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the crust is a beautiful golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool and Serve: Immediately after removing the bread from the oven, turn it out of the loaf pan and place it on a wire rack to cool completely. Slicing into hot bread can make the texture gummy. Allow it to cool for at least 1-2 hours before slicing. Enjoy your beautiful, homemade sandwich bread!