Easy Sandwich Bread Recipe
from kristineskitchenblog.comThis sandwich bread recipe makes the best soft white sandwich bread. Use it for sandwiches, toast, or simply spread it with softened butter and enjoy!
Servings: 12 slices (one loaf)
Calories: 158kcal
Ingredients
- 1 cup water
- ¼ cup milk* I used whole milk
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast or instant yeast (1 packet)
- 3 ¼ cups bread flour or all-purpose flour, plus more as needed
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter slightly softened
- 1 tablespoon melted butter for brushing on the top crust after baking optional
Instructions
- Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
- Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and whisk to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
- Add the flour, salt and 2 tablespoons butter to the bowl. Mix using the paddle attachment until everything is combined.
- Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 tablespoon at a time. (I usually need to add 2-3 tablespoons more flour.) After kneading, the dough should pull away from the sides of the bowl.
- Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for 60-90 minutes, until it has doubled in size.
- Grease a 9 x 5-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface, shape it into a rough rectangle and use a rolling pin to roll it out into a 9x13-inch rectangle. If the dough is resistant to rolling out, let it rest for about 5 minutes and then try again (the dough will relax as it rests). Starting from the short edge, roll up the rectangle of dough and place it, seam side down, in your greased bread pan.
- Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 30-45 minutes. Meanwhile, preheat oven to 350° F.
- Bake the bread for 35 to 40 minutes, until the inside registers 200° F on an instant-read thermometer. If desired, brush 1 tablespoon of melted butter on the top crust as soon as the bread comes out of the oven.
- Let the bread cool for 15 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Video
Notes
- To make dairy-free bread, replace the milk with water. Substitute the butter in the dough with olive oil. (Skip the melted butter on top of the baked loaf.)
- I use a stand mixer to mix and knead the dough. If you don't have a stand mixer, you can mix the dough in a large bowl with a spoon, and knead it by hand on a clean work surface.
- Recipe can be doubled to make 2 loaves of bread. My kitchen aid 7-quart bowl-lift stand mixer is able to handle a double batch of this dough.
- If you want to use whole wheat flour, try my Whole Wheat Bread recipe.
Nutrition
Serving: 1slice (1/12 loaf) | Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.3mg
