Homemade Sandwich Bread (the best)
This is the best sandwich bread recipe I ever made. So good, I sold it at a Cafe I once had, and it flew off the shelves. We made the best morning toast and sandwiches with it. If you're apprehensive about using yeast, I share step-by-step photos and tips to guide you.
Servings 1 loaf
Ingredients
- ½ cup warm water
- ½ cup warm milk
- 1 ½ tablespoons sugar or honey
- ½ tablespoon active-dry yeast if using instant yeast, see Notes below
- 1 ½ tablespoons unsalted butter at room temperature
- 1 teaspoons salt
- 3 to 3 ½ cups bread or all-purpose flour
Instructions
- In a large mixing bowl, combine ½ cup warm water, ½ cup warm milk and 1 ½ tablespoons sugar or honey. Stir until the sugar dissolves. Sprinkle ½ tablespoon active-dry yeast over the liquid and let it sit for 5-10 minutes until it becomes foamy and bubbly. If the yeast doesn't foam, it may be expired or the liquid was too hot.
- Add 1 ½ tablespoons unsalted butter to the yeast mixture and stir until combined. Add 1 teaspoons salt and 3 cups of flour, mixing with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with dough hook for 5-6 minutes on medium speed. The dough should become smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, gradually add the remaining ½ cup, a few tablespoons at a time, until the dough pulls away from the sides of the bowl.
- Place the kneaded dough in a greased bowl, turning it once to coat all sides with oil. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place for 1-1½ hours, or until doubled in size.
- Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and shape into a loaf. To do this, flatten the dough into a rectangle roughly the width of your loaf pan, then roll it up tightly from one short end, pinching the seam closed.
- Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan. Cover and let it rise for 45-60 minutes, or until the dough crowns about 1 inch above the rim of the pan.
- Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
- Remove the bread from the pan immediately and let it cool on a wire or cooling rack for a few hours before slicing. This allows the crumb to set properly and not clump.
Notes
For the dough to rise and double in size, it's essential to place the bowl in a warm, not cold, space. I sometimes wrap the bowl in a blanket (or even a sweater!) if the kitchen is too cold. The time frame is very important, because if the dough takes too long to rise, it loses some of its strength and will not bake well.
Instant yeast doesn't need to be activated or dissolved in a liquid; it's added as part of the dry ingredients. Sprinkle it over when adding the flour and stir to mix.
Baking time: Please note that all ovens and pans can vary, even if they appear similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and identifying any minor details that may need adjustment.
How do you know when it's done without a thermometer? The top will be golden brown, firm to the touch, and dry; the bottom will be golden and sound hollow if you lightly tap it with your knuckles. If it's too doughy and light colored and hasn't firmed up, it needs more bottom heat. Place the rack in the lowest setting and bake the bread longer for about 5-10 minutes.
Store it at room temperature for a few days, covered or wrapped to prevent dryness, or refrigerate it for up to a week. After that, I recommend freezing it, well wrapped and sliced, for easier use. Thaw at room temperature if using it without toasting or heating. Toast directly without thawing in the toaster or a medium oven.
