Perfect Sandwich Bread
Soft, fluffy, and utterly reliable, this Perfect Sandwich Bread recipe is your go-to for homemade loaves that rise beautifully every time. Crafted with a blend of all-purpose or bread flour, warm milk, and a touch of butter, this versatile bread offers a tender crumb and subtle richness, making it ideal for sandwiches, toast, or even snacking on its own. The step-by-step process, including double rises and precise kneading with a dough hook, ensures bakery-quality results without any fuss. Baked to a golden perfection, this loaf is a kitchen staple that stays fresh for days or can be frozen for make-ahead convenience. Whether you're a seasoned baker or a beginner, this homemade sandwich bread recipe delivers irresistible flavor and texture for all your bread needs.
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Recipe Information
Ingredients
- 480 grams All-purpose flour or bread flour
- 25 grams Granulated sugar
- 7 grams Salt
- 7 grams Instant yeast
- 240 milliliters Whole milk
- 30 grams Unsalted butter, softened
- 60 milliliters Warm water
- 1 large Egg
Instructions
In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast. Stir briefly to mix the dry ingredients.
In a small saucepan or microwave-safe bowl, warm the milk until it is lukewarm (about 38°C or 100°F). Do not overheat.
Add the warm milk, warm water, egg, and softened butter to the dry ingredients in the mixer bowl.
Using the dough hook attachment, mix on low speed until the dough starts to come together. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic. The dough should be soft but not sticky. If necessary, add 1-2 tablespoons of flour at a time until the desired consistency is achieved.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat it with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Shape the dough into a rectangle, approximately the width of your loaf pan.
Roll the dough tightly into a log and pinch the seam to seal. Place the dough seam-side down into a greased 9x5-inch loaf pan.
Cover the loaf pan loosely with plastic wrap or a towel and let the dough rise again for 30-45 minutes or until it rises about 1 inch above the edge of the pan.
Preheat the oven to 175°C (350°F). Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before slicing.
Store the bread in an airtight container or bread box for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 38.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1041 mg | 22% | |
*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.
