Classic Sandwich Bread
Soft, fluffy, and delightfully versatile, this Classic Sandwich Bread recipe is your go-to for homemade bread that’s perfect for everything from hearty sandwiches to morning toast. Made with pantry-friendly ingredients like all-purpose flour, instant yeast, and a touch of granulated sugar, this bread boasts a tender crumb and just the right amount of sweetness. The straightforward kneading and proofing steps yield a beautifully domed loaf with a golden, bakery-style crust. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers foolproof results every time. Enjoy it fresh out of the oven or store it for up to 3 days—either way, it’s bound to elevate your everyday bread experience!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 25 grams Granulated sugar
- 9 grams Salt
- 7 grams Instant yeast
- 240 milliliters Warm water (110°F / 43°C)
- 120 milliliters Milk (warm, 110°F / 43°C)
- 45 grams Unsalted butter (softened)
- 1 tablespoon Vegetable oil (optional, for greasing)
Instructions
In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, salt, and instant yeast. Stir to distribute evenly.
In a separate bowl or measuring cup, combine the warm water and milk. Ensure the temperature is around 110°F (43°C); if it’s too hot, let it cool slightly.
Pour the warm liquid mixture into the dry ingredients and add the softened butter. Mix everything together until a shaggy dough forms.
If using a stand mixer, attach the dough hook and knead on medium speed for 8–10 minutes, or until the dough is smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10–12 minutes. The dough should be slightly tacky but not sticky.
Lightly grease a large bowl with vegetable oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.
Punch down the risen dough and transfer it to a clean work surface. Shape the dough into a log and place it into a greased 9x5-inch (23x13 cm) loaf pan, seam side down.
Cover the loaf pan with a towel or plastic wrap and let the dough rise again until it doubles in size, about 30–45 minutes.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the loaf for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy your homemade sandwich bread fresh or store it in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.2 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 232 mg | 18% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
