Easy Sandwich Bread Recipe

Homemade and Easy Sandwich Bread only needs 7 ingredients! You can make soft and tasty loaf for your toasts and sandwiches anytime!

Course Side Dish

Cuisine American

Keyword loaf bread, sandwich loaf, White bread

Prep Time 10

Cook Time 25

rise times for the dough 2 30

Total Time 3 5

Servings

Calories 368kcal

Author sanna

Equipment

Ingredients

¾ cup warm water 105-115 F
2 ¼ tsp active dry yeast
½ cup whole milk warm
1/4 cup melted butter
2 tbsp. sugar
1 tsp salt
3 ½ cup all-purpose flour or bread flour

Instructions

In the bowl of a stand mixer, combine yeast, warm water and about 1 tsp of the sugar. Let this stand for about 5 minutes, until foamy.
Add the milk, remaining sugar, melted butter and salt. Stir everything with a wooden spoon.
Attach the dough hook to the stand mixer. Add half of the flour and beat the mixture at low speed until the flour is moistened. Add the remaining flour, and beat again, starting at low speed, then speeding up until the flour is incorporated.
Continue to run the mixer to knead the dough until it is smooth and cleans the sides of the bowl. This should take about 2-3 minutes.
Shape the dough into a ball. Place it in a bowl and cover with a clean towel or plastic wrap. Let this rise for 1½ hours, or until the dough is doubled in bulk.
Gently deflate the dough. On a lightly dusted surface, roll the dough into a 8x14 inch rectangle/oval. Roll the dough tightly to form an 8 inch long log. Place this dough log into a greased 9x 5 inch loaf pan.
Cover the pan again. Let this rise for 1 hour, or until the dough has extended about 1½ inches from the rim of the loaf pan.
Position a rack on the second lowest position in the oven. Preheat oven to 350 F. Once preheat is done, bake the bread at the second lowest rack position for 25-27 minutes. The bread should feel hollow when tapped, and the top is nicely golden. Allow the bread to cool before slicing.

Video

Notes

To Make this Ahead

Option 1: After kneading in the mixer, shape the dough into a ball and place it in a bowl. Cover this well and refrigerate overnight. The dough will do its first rise in the fridge. The next day, take it out of the fridge and allow it to continue to rise at room temperature, until doubled. Continue with the rest of the recipe.

Option 2 : After shaping the dough into a log, place it the loaf pan. Cover this well and allow it do its second rise overnight in the fridge. The next day, allow it to continue to rise at room temperature, until the dough has extended about 1 ½ inches from the rim of the loaf pan. Bake as directed.

To Freeze the Dough

Shape the dough and place it in the loaf pan. Cover well with plastic film, then overwrap with foil. freeze this for up to three weeks. To bake, let tit thaw at room temperature for at about 4 hours. Allow it to rise until the dough has extended about 1 ½ inches in from the rim. Bake as directed.

Freezing the Baked Bread

Wrap the baked bread in plastic then in foil. Freeze for up to a month.

Storage

Store the bread, tightly covered at room temperature for up to 4 days. Or refrigerate for up to a week (Extended refrigeration makes bread dry).

Nutrition