Sandwich Bread
A soft and fluffy sandwich bread that's easy to make and perfect for various fillings.
Ingredients
For the Dough
- 1 cup 1 cup (240ml) water, warmed to about 110°F (43°C) Activates the yeast.
- 1/4 cup 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) Adds a creamy texture.
- 2 and 1/4 teaspoons 2 and 1/4 teaspoons (7g) Platinum Yeast (instant yeast) The magic that makes it rise.
- 2 tablespoons 2 Tablespoons (25g) granulated sugar Just a touch to feed the yeast and brighten the flavor.
- 4 tablespoons 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened Richness for that delightful taste.
- 1 and 1/2 teaspoons 1 and 1/2 teaspoons salt Balances sweetness and enhances flavor.
- 3 and 1/3 cups 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour Structure for the loaf, creating that soft bite.
Instructions
Phase 1 – Prep
- In a large bowl, combine your warm water and milk. Sprinkle the yeast over the top and let it sit for about 5 minutes until frothy.
- Stir in the sugar, softened butter, and salt until well combined.
- Gradually add in the flour, one cup at a time, mixing until the dough forms a ball.
Phase 2 – Cook/Assemble
- Lightly flour a clean surface and knead the dough for about 8-10 minutes. It should become smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot until it doubles in size, about 1-2 hours.
- Punch down the dough gently, then turn it out onto a floured surface and shape it into a loaf.
Phase 3 – Serve
- Place the shaped dough into a greased loaf pan and let it rise again, covered, until it rises just above the edge of the pan, about 30-60 minutes.
- Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, until golden brown and it sounds hollow when tapped on the bottom.
- Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Pro Tips: Use the heel of your hand to knead effectively, substitute honey for sugar, and store leftovers correctly. Common mistakes include overproofing and under-kneading.