Easy peazy sandwich bread
Prep Time: 3 hours, 20 minutes
Cook Time: 32 minutes
Total Time: 4 hours
Yield: 1 loaf
You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen.
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
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.
Add the butter, salt, and 1 cup 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 (there may still be chunks of butter). 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. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!* Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading. 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 relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.)
Grease a 9×5-inch loaf pan.
Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
Bake the bread: Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
Making homemade sandwich bread can seem daunting, but with this straightforward recipe, you can enjoy fresh, bakery-quality bread right at home. Using only seven basic ingredients like warm water, whole milk, Red Star Platinum instant yeast, sugar, unsalted butter, salt, and all-purpose flour, this recipe ensures a soft crumb and a delightful chewy yet crispy crust. Key to achieving the perfect texture is the kneading process. Kneading the dough well develops gluten, which provides structure and elasticity. The instructive "windowpane test" helps bakers confirm whether the dough has been sufficiently kneaded—stretching a small piece of dough thinly until light passes through without tearing indicates readiness for rising. The two-rise method improves the bread’s volume and flavor complexity. The first rise, about 1-2 hours until doubled in size, allows the yeast to ferment and produce gases, while the second shorter rise after shaping ensures a light and airy interior. Temperature control during baking plays a vital role. Baking the loaf on a lower oven rack at 350°F (177°C) prevents the top from burning and promotes even heat distribution. Tent the loaf with aluminum foil halfway through if the crust browns too quickly, ensuring a tender crust rather than a hard or burnt one. For storage, tightly covering the bread and keeping it at room temperature extends freshness up to 6 days, while refrigeration can preserve it for up to 10 days. To revive day-old bread, lightly toasting slices can restore softness and enhance flavor. This easy peazy sandwich bread recipe is perfect for everyday meals, offering versatility to accompany sandwiches, toast, or as a snack. Baking your own bread not only brings satisfaction but also allows you to customize ingredients, avoiding preservatives often found in store-bought options. By following the step-by-step guide and tips in this recipe, you'll master the art of baking soft, flavorful sandwich bread that becomes a staple in your kitchen.
What do you cover the bread with? Mine tend to have trouble with becoming damp from the condensation once stored. I have read to store it in a bread bag…? Just wondering what you do? 😊