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Homemade Sandwich Bread from Scratch Recipe

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4.3 from 4 reviews

This classic homemade sandwich bread recipe yields a soft, fluffy loaf with a golden crust, perfect for all your sandwich needs. Using a stand mixer with a dough hook, the dough is kneaded to develop gluten, allowed to rise twice for optimal texture, then baked to a tender, flavorful finish. The bread combines warm water, milk, instant yeast, and butter to create a rich and tender crumb.

Ingredients

Liquid Ingredients

  • 1 cup (240ml) water, warmed to about 110°F (43°C)
  • 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)

Dry Ingredients

  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 1 and 1/2 teaspoons (9g) salt
  • 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Fats

  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Instructions

  1. 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 to activate the yeast.
  2. Incorporate ingredients: Add the softened butter, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds, scrape down the bowl sides, then add another cup of flour. Beat on medium speed until partially mixed (butter clumps may remain). Add remaining flour and beat on medium speed until dough forms and pulls away from the bowl, about 2 minutes. If mixing by hand, use a wooden spoon or spatula to combine.
  3. Knead the dough: Continue kneading in the mixer for 5–8 minutes or knead by hand on a lightly floured surface for the same time. Add flour 1 teaspoon at a time if dough is too sticky, aiming for a soft, slightly tacky texture. The dough should pass the windowpane test or slowly bounce back when poked.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turning to coat with oil. Cover and let rise in a warm spot for 1-2 hours until doubled in size. Counter rise usually takes about 2 hours.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
  6. Shape the bread: Punch down the risen dough to release air. Lightly flour a work surface, hands, and rolling pin. Roll dough into roughly an 8×15 inch rectangle. Roll the dough into an 8-inch log and place it seam side down into the prepared loaf pan.
  7. Second rise: Cover the loaf with foil, plastic wrap, or a kitchen towel and allow it to rise until it has expanded about 1 inch above the pan edges, roughly 1 hour.
  8. Preheat oven: Adjust oven rack to a lower position and preheat oven to 350°F (177°C) to ensure even baking and prevent the top from burning.
  9. Bake the bread: Bake the loaf for 32-36 minutes until golden brown on top. Tent with aluminum foil if browning too quickly, starting around 20 minutes into baking. Test doneness by tapping the loaf (should sound hollow) or by checking internal temperature with an instant-read thermometer - 195–200°F (90–93°C) is ideal.
  10. Cool and store: Remove bread from oven and cool in pan on a rack for several minutes before removing from pan. Let cool completely before slicing if possible. Store leftover bread tightly wrapped at room temperature for up to 6 days or refrigerate up to 10 days.

Notes

  • If you don’t have a stand mixer, knead the dough by hand with a wooden spoon or silicone spatula, which requires more effort but works well.
  • Avoid adding too much flour; dough should be soft and slightly tacky but not sticky.
  • The windowpane test ensures sufficient gluten development for light, airy bread texture.
  • Rising times depend on ambient temperature; a warmer environment reduces rise time.
  • Tenting the bread with foil during baking prevents excessive browning while still baking thoroughly.
  • Allowing the bread to cool completely before slicing helps maintain loaf structure and texture.

Find it online: https://recipefeastful.com/homemade-sandwich-bread-from-scratch-recipe/