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–+ servings
3 slices of soft and fluffy homemade sandwich bread on a cutting board.

Homemade Sandwich Bread

This classic and Homemade Sandwich Bread recipe is fluffy, soft, and the perfect texture for slicing.
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Prep Time 45 minutes
Cook Time 30 minutes
RISE TIME 2 hours
Total Time 3 hours 15 minutes
Author Elizabeth Swoish
Course Bread, Side Dish
Servings 1 loaf (hit 2x or 3x below to double and triple the recipe)
Calories 1683 kcal

EQUIPMENT

INGREDIENTS
  

  • ½ cup water
  • ½ cup whole milk
  • 3 tablespoons granulated sugar - or honey
  • 1 tablespoon active dry yeast
  • 2 tablespoons unsalted butter - melted, or avocado oil
  • 2½ - 3 cups bread flour - measured using the spoon and level method
  • ¾ teaspoon salt

INSTRUCTIONS
 

  • To the stand mixer bowl add 2½ cups of the bread flour and salt. Whisk together and set aside.
  • In a saucepan heat the water, whole milk, and granulated sugar until it is between 100 °F and 110 °F. Pour the warmed water and milk mixture into a large measuring cup and check the temperature for accuracy before moving on.
  • Add the active dry yeast and lightly whisk the two together. Allow it to bloom for 10 minutes.
    ELIZABETH'S NOTE: A properly bloomed yeast will smell yeasty and produce a foamy layer. If it doesn't the yeast was either expired or the milk and water mixture was too warm which killed the yeast. Discard the mixture and start over.
    The active dry yeast bloomed in a water, whole milk, and granulated sugar mixture. It is foamy and yeasty smelling.
  • Fit stand mixer with dough hook and turn on low speed (#1 or #2). Slowly pour the bloomed yeast and melted butter into the flour mixture. Allow it to knead into a smooth dough for 7 minutes.
    ELIZABETH'S NOTE: If after 5 minutes the dough continues to stick to the bottom of the bowl, add one tablespoon of bread flour at a time until it becomes smooth and doesn't stick to the bottom.
  • Place the kneaded bread dough into a large oiled bowl and set it somewhere warm to rise and double in size. This can take anywhere between 45 minutes and 1 ½ hours.
    ELIZABETH'S NOTE: For cold climates set oven to lowest temperature (around 170 °F). Once it has come to temperature, turn it off and put the dough in the oven to rise until doubled in size (30 to 45 minutes).
    Bread dough mixed together and placed in a greased glass bowl to rise.
  • Once the bread dough has doubled in size, punch it down to deflate it. Pour the dough onto a clean workspace and knead by hand for 1 to 2 minutes. Cover with a towel and allow it to rest for 5 minutes.
    Bread dough risen until it became doubled in size. It is ready to punch down and knead.
  • Pat and press the bread dough into a rectangle. It should be the width of the loaf pan and there should be little to no air bubbles. Start rolling from the short edge and slightly tug it towards you and press down with each roll for a tight loaf. Pinch together the bottom seams and then tuck the ends under and pinch them to the underside of the loaf.
  • Place the bread loaf into a lightly greased bread pan (seam side down) and allow it to rise until doubled in size. This can take anywhere between 30 minutes and 1 hour.
    ELIZABETH'S NOTE: For cold climates, set oven to lowest temperature (around 170 °F). Once it has come to temperature, turn it off and put the loaf in the oven to rise until doubled in size (30 minutes). Cover and place the risen loaf on top of the oven while it preheats.
    Bread dough shaped into a log shaped loaf. It is placed in a greased bread pan to rise and double in size.
  • Preheat oven to 375 °F and center your oven rack. Bake loaf of bread for 25 to 30 minutes or until the crust is golden brown.
    Bread loaf doubled in size and ready to go in the oven.
  • Immediately remove the homemade sandwich bread from the bread pan and place it on a wire rack to cool. Once the loaf is completely cooled cut it into slices using a sharp bread knife.
    Bread loaf baked to golden brown. It is cooling until it can be sliced and enjoyed.

RECIPE NOTES

 

STORING INFORMATION

  • Wrap homemade sandwich bread in aluminum foil and place in an airtight container or sealable plastic bag. At room temperature it's best to eat within 4 days and refrigerated for about 7 days.
  • Freeze bread for up to 3 months. I recommend slicing the bread and then placing small squares of parchment paper between each slice. This keeps them from sticking together.
 

RECIPE TIPS

  • Properly measure your bread flour using the spoon and level method. Just whisk your flour to aerate it then use a spoon to scoop it into your measuring cup. Once full level it off using a knife. It gets the perfect amount every time.
  • No stand mixer? No problem! Easily knead the dough by hand, just add double the amount of time.
  • Don’t worry if it’s not perfect, homemade sandwich bread is meant to be rustic. I’ve been baking bread since 2009 and I still have days where I bake imperfect loaves. Sometimes the center will sink a little, one too many air pockets, another will overrise because I lost track of time, or it’s too cold and my loaf didn’t rise as much. Despite these things the loaves have always been delicious and so will yours!

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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