Homemade Bread Recipe
Sandwich bread that is so soft you won’t wanna get store bought again!
Sandwich Bread Recipe:
- 1 cup water warmed to 110°F
- 1/4 cup milk warmed to 110°F
- 2 1/4 teaspoon instant or active dry yeast
- 2 tablespoons sugar
- 4 tablespoons softened salted butter
- 1/4 teaspoon salt
- 3 1/3 cups of all purpose flour or bread flour (keep flour set aside if dough is still sticky, different areas have different levels of humidity which can effect your dough)
1. Whisk the warm water, warm milk, yeast and sugar into a bowl set aside for 5-10 minutes until the yeast has started to make a frothy layer on top.
2. Add the butter, salt, and 1 cup of flour. (I used my stand mixer with the dough hook on a low setting. You can use a regular whisk or dough hook.) Mix together until relatively incorporated, add the remaining flour and mix until the dough starts to not stick to the sides of the bowl anymore. You can use a mixer to knead the dough for 8-10 minutes or you can by hand as well, I’ve learned it’s better to do it by hand. If the dough is still sticky add a tablespoon of flour at a time until it is no longer sticky. After kneading the dough should be soft that when you poke it with your finger it will bounce back.
3. Lightly grease a bowl with oil. Place the dough in the bowl and cover and allow to rise until doubled in size. Can take 1-2 hours.
4. Grease your bread pan
5. When the dough is ready punch down the dough to release trapped air. Lightly flour your surface and stretch your dough out into the shape of a rectangle. Then start to roll your dough into a log about the size of your bread pan.
6. Cover again and let rise in bread pan. About 1 hour.
7. Adjust the rack to a lower setting not directly in the middle or it’ll burn the top.
8. Preheat oven to 350°F
9. Bake for 30-40 minutes or until golden brown on top, if the top is browning too quickly just cover the loaf with aluminum foil. To test if bread if baked thoroughly I use a thermometer and measure the temperature, I like the bread to be between 198-210°F.
10. Cool on a cooling rack, . Let cool completely before slicing.
Making homemade sandwich bread is a rewarding experience that allows you to enjoy fresh, soft bread without preservatives or additives. One essential tip is to always warm your liquids (water and milk) to approximately 110°F before adding yeast. This activates the yeast for the best rise. You can verify the temperature using a kitchen thermometer or by testing with your finger if you are experienced. Humidity levels affect dough consistency. If your dough feels sticky, adding flour gradually—one tablespoon at a time—helps you achieve the perfect texture without making the bread too dense. Kneading is equally important: while stand mixers with dough hooks can help, hand kneading gives you better control and improves the bread's final texture. The dough should feel soft and elastic, and when you press your finger gently, it should bounce back. During the proofing stages, covering the dough properly to maintain moisture and placing it in a warm, draft-free spot encourages optimal rising times. Typically, letting the dough rise until doubled in volume creates the perfect airy crumb. When shaping the dough into a loaf, rolling it tightly but gently into a log helps create even structure and shape. The baking temperature and rack placement also matter: positioning the oven rack lower prevents the top from burning and baking at 350°F ensures golden crust and fully baked interior. Using a digital thermometer to check the bread’s internal temperature between 198-210°F confirms it’s perfectly baked. Cooling the bread completely on a wire rack before slicing prevents a gummy texture and achieves clean slices. Homemade sandwich bread can also be customized by adding herbs, seeds, or using whole wheat flour for a nutritious twist. Embracing these detailed but simple tips enhances your bread-baking skills and guarantees a delicious loaf that might make you say goodbye to store-bought bread for good!