Here’s a classic sandwich bread recipe that’s soft, fluffy, and perfect for slicing:
Classic Sandwich Bread Recipe
Ingredients:
3 ¾ cups (470g) all-purpose or bread flour
2 ¼ tsp (1 packet or 7g) active dry yeast
1 ½ tsp salt
2 tbsp sugar
1 cup (240ml) warm water (around 110°F / 45°C)
½ cup (120ml) warm milk
2 tbsp unsalted butter, softened (plus more for brushing)
Instructions:
Activate the yeast:
In a small bowl, combine warm water, milk, sugar, and yeast. Stir and let it sit for 5–10 minutes until foamy.
Make the dough:
In a large bowl (or stand mixer), combine flour and salt. Add the yeast mixture and softened butter. Mix until a dough forms.
Knead:
Knead by hand for about 8–10 minutes (or 5 minutes in a stand mixer) until the dough is smooth and elastic.
First rise:
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the loaf:
Punch down the dough, roll it into a rectangle, then roll up tightly into a log. Place in a greased 9×5-inch loaf pan.
Second rise:
Cover and let it rise again for 45–60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Bake:
Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Cool:
Brush the top with butter (optional), and let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
