There’s nothing quite like the aroma of freshly baked bread filling your kitchen, and this sandwich bread recipe promises that comforting, warm, bakery-like experience in your home. Whether you’re a seasoned baker or new to the world of homemade bread, this recipe makes it incredibly easy to bake your own sandwich bread recipe.
With just a few pantry staples, you can have a loaf that’s perfect for morning toast, hearty sandwiches, or even grilled cheese. This sandwich bread recipe is not only versatile but also cost-effective and healthier than store-bought bread, as it contains no unnecessary preservatives. If you’ve ever wondered how to create that pillowy-soft, golden loaf that’s the perfect size for sandwiches, this sandwich bread recipe is exactly what you need!
You can serve this bread during breakfast, lunch, or dinner, as it pairs well with a variety of meals. Additionally, since this recipe doesn’t rely on any season-specific ingredients, it’s a great option year-round, from cozy winter soup pairings to light summer sandwiches. Baking your own bread also adds a sense of accomplishment, making every bite of this sandwich bread that much more enjoyable.
Ingredients:
To create the perfect homemade sandwich bread, you’ll need simple ingredients most likely already in your pantry:
- 4 cups of all-purpose flour
- 1 packet (2 ¼ tsp) of active dry yeast
- 2 tbsp sugar
- 1 ½ tsp salt
- 1 cup warm water (110°F/45°C)
- ½ cup milk (room temperature)
- 2 tbsp unsalted butter (softened)
- 1 tbsp olive oil (for greasing the bowl)
Execution:
How to Make the Best Sandwich Bread Recipe
Preparing the Dough:
- Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated.
- Mix the dry ingredients: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the frothy yeast mixture, milk, and softened butter.
- Knead the dough: Using a wooden spoon or your hands, mix the ingredients together until they form a dough. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
- First rise: Lightly grease a large bowl with olive oil and place the dough inside, turning it once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1 ½ hours, or until the dough doubles in size.
Shaping and Baking:
Cool and slice: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing.
Shape the loaf: Once the dough has doubled in size, punch it down to release any air. Turn it out onto a floured surface and gently shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.
Second rise: Cover the loaf pan with a towel and let the dough rise again for 30-45 minutes, or until it rises about 1 inch above the rim of the pan.
Bake the bread: Preheat your oven to 375°F (190°C). Once the bread has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Tips:
About: Sandwich Bread Recipe
- Temperature is key: Ensure the water you use to activate the yeast is warm (about 110°F/45°C) but not hot. If the water is too hot, it can kill the yeast.
- Knead well: The kneading process is crucial for developing gluten, which gives the bread its structure. Aim for at least 8-10 minutes of kneading by hand or 5-7 minutes with a stand mixer using the dough hook attachment.
- Second rise: Don’t skip the second rise. This step allows the dough to expand and results in a lighter, fluffier loaf.
- Use a thermometer: To check if your bread is fully baked, you can insert a kitchen thermometer into the center of the loaf. The internal temperature should reach about 190°F (88°C).
- Cool completely before slicing: It’s tempting to cut into a hot loaf of bread, but it’s essential to let it cool completely so the crumb sets properly. Slicing too early can result in a gummy texture.
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Keep in mind, though, that whole wheat flour will result in a denser loaf.
How do I store homemade sandwich bread?
Once completely cooled, store your homemade sandwich bread in an airtight container or bread box. It will stay fresh for up to 3 days at room temperature or can be frozen for up to 3 months.
What should I do if my bread doesn’t rise?
If your bread doesn’t rise, it could be because the yeast was not activated properly, or the environment was too cold. Always make sure to use warm water and allow the dough to rise in a warm, draft-free area.
Can I make this recipe without a stand mixer?
Absolutely! This sandwich bread recipe can easily be made by hand. Simply knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
What can I do if my bread is too dense?
Dense bread can result from under-kneading or not allowing the dough to rise fully. Make sure to knead the dough well and give it enough time to rise during both proofing stages.
Can I add seeds or grains to this bread recipe?
Yes, you can mix in seeds like sunflower or flax, or grains like oats to add texture and flavor. Just be mindful that adding too many extras could affect the bread’s rise.
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