Description
This easy sandwich bread recipe is perfect for beginners, offering a soft, reliable, and simple homemade loaf. With minimal ingredients and straightforward steps, you can create fresh, tender bread ideal for sandwiches or toast, with optional toppings for added flavor and texture.
Ingredients
Scale
Main Ingredients
- All-purpose flour (or bread flour): about 3 to 3 1/2 cups
- Warm water (105–115°F): 1 cup
- Milk (any kind, even non-dairy): 1/2 cup
- Active dry yeast or instant yeast: 2 1/4 teaspoons (one packet)
- Sugar or honey: 2 tablespoons
- Neutral oil or melted butter: 2 tablespoons
- Salt: 1 1/4 teaspoons
Optional Add-ins and Toppings
- 1 tablespoon butter for brushing
- Seeds (sesame, poppy, sunflower)
- Oats for topping
Instructions
- Proof the yeast: In a large bowl, mix warm water and sugar. Sprinkle the active dry yeast on top and wait 5–10 minutes until foamy. If using instant yeast, you can skip this step and add it directly with the flour later.
- Add liquids and salt: Stir in the milk, oil (or melted butter), and salt to the yeast mixture. Ensure the liquid is warm but not hot to avoid killing the yeast.
- Mix in the flour: Add 2 1/2 cups of the flour and stir until a shaggy dough forms. Gradually add the remaining flour a little at a time until the dough pulls away from the bowl and feels slightly tacky but not sticky.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead by hand for 7–9 minutes or by mixer for 5–6 minutes until the dough is smooth, elastic, and springs back when pressed gently.
- First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size, about 60–90 minutes.
- Shape the loaf: Gently deflate the dough and press it into a rectangle roughly the length of your loaf pan. Roll it tightly from the short side, pinch the seam and tuck in the ends, then place seam-side down into a greased 8.5×4.5-inch or 9×5-inch loaf pan.
- Second rise: Cover the pan and let the dough rise until it crowns about 1 inch above the rim, about 30–45 minutes. Preheat the oven to 350°F (175°C) during this time.
- Bake the bread: Bake the loaf for 28–35 minutes until the top is deep golden and sounds hollow when tapped. The internal temperature should be about 190–195°F when done.
- Finish and cool: Remove the bread from the pan immediately to prevent the crust from becoming soggy. Brush the top with butter if you prefer a soft crust. Cool the loaf on a rack for at least 1 hour before slicing.
Notes
- Using instant yeast can shorten preparation time as it does not require proofing.
- Ensure liquids are warm but not hot to avoid killing the yeast.
- Knead sufficiently to develop gluten for a soft and elastic crumb.
- You can add seeds or oats on top for extra texture and flavor before baking.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Store bread in an airtight container at room temperature for up to 3 days or freeze to extend freshness.
